The Precision Nutrition group comprises PhD students, postdoctoral researchers, professors, interns, and research assistants working collaboratively towards a shared goal: to promote nutrition that is personalised, healthy, and sensory-optimised.
We investigate how foods affect individuals differently, considering genetic, physiological, and lifestyle variability. A particular focus of our research is the impact of neurological conditions on food perception, intake, and metabolism. Our facilities include a genetics lab, a sensory lab with a bespoke olfactometer and access to an MRI lab. In addition to internal collaborations with other LLUI groups, we also collaborate with national and international partners. Finally, we support the academic development and profile of LLUI by contributing to existing courses and facilitating development of new ones in nutrition-related areas.

Our research is organised into three main axes:
Physiology: We investigate how individual variation, including genetic predisposition, influences salt taste perception and salt-related hypertension. In parallel, we work on optimising diagnostic approaches for salt-related hypertension (SALT BEATS project).

Sensory: We study how individual differences in taste and olfactory function—arising from genetic variation or neurological conditions—affect dietary intake. We also evaluate the efficacy of telerehabilitation programmes for individuals with anosmia (RESCENT project).

Brain activity: We examine how taste and olfactory stimuli modulate brain activity and subsequent dietary behaviour. Using MRI, we explore whether genetic variation is associated with appetite regulation and olfactory rehabilitation (NEAT project).