Monell Chemical Senses Center

03/11/2026

Kerry Group and the Monell Chemical Senses Center are delighted to launch the Stephen Manheimer Scholarship in Flavor Science, supporting the next generation of scientists advancing chemosensory research and its impact on food, flavor, and human health.

Flavor science sits at the intersection of taste, smell, nutrition, neuroscience, and food innovation– Here at Monell, we like to ask the big questions in science—driven by curiosity and a desire to understand how the senses shape our health, behavior, and everyday experiences. We invite you to join us for this exciting journey in flavor science!

As a Stephen Manheimer Scholar, you’ll have the opportunity to search for the answers to questions like these or ask some important questions of your own:

👉 How do our senses shape what we crave—and can flavor science help people eat healthier in the age of GLP-1 medications?

👉 What makes food satisfying beyond taste—how do aroma and texture shape the experience?

👉 Can AI help design the foods of the future—better flavor, better nutrition, better health?

The scholarship provides hands-on research mentorship, participation in industry collaborations, and regular mentorship meetings with leaders from Monell and Kerry.

Eligible applicants have completed a bachelor’s degree or are currently enrolled in a master’s or doctoral program in chemosensory science or a closely related field at an accredited institution.

To apply, send your CV and a cover letter outlining your motivation for flavor science, career goals, a statement confirming that your research does not involve animal models or animal data, and contact information for two potential references to AcademicAffairs@monell.org. If selected, you will then be matched with a Monell scientist to co-develop a tailored training plan, which will be reviewed by an interdisciplinary committee.

👉 Deadline: 18 March 2026 at 11:59 pm EST.

03/02/2026

Calling all emerging flavor scientists! 🌟

Kerry and the Monell Center are delighted to launch the Stephen Manheimer Scholarship in Flavor Science, supporting the next generation of scientists advancing chemosensory research and its impact on food and flavor innovation.

The scholarship provides hands-on research mentorship, participation in Monell Insiders and industry collaborations, and regular mentorship meetings with leaders from Monell and Kerry.

Eligible applicants have completed a bachelor’s degree or are currently enrolled in a master’s or doctoral program in chemosensory science or a closely related field at an accredited institution.

To apply, send your CV and a cover letter outlining your motivation for flavor science, career goals, a statement confirming that your research does not involve animal models or animal data, and contact information for two potential references to AcademicAffairs@monell.org. If selected, you will then be matched with a Monell scientist to co-develop a tailored training plan, which will be reviewed by an interdisciplinary committee.

Deadline: 18 March 2026 at 11:59 pm EST.

Please share widely with students and trainees who may be interested in this opportunity!

02/27/2026

As a research technician in the lab of Ichiro Matsumoto, Matthew Aquilino studies something most of us try not to think about: itch.

At the Monell Center, he’s exploring the molecular mechanisms behind itch and its deep connections to pain, including why the anti-malarial drug chloroquine can cause such severe itching that some patients avoid treatment altogether.

👉 Hear more from Mattew on YouTube: youtube.com/watch?v=_sPSK5Fk6RA

👉 Or continue the story on our blog: monell.org/meet-monell-matthew-aquilino-on-taste-and-itch/

02/27/2026

Stress, isolation, safety concerns, changes in appetite, and even shifts in memory and emotion. These are only some of the feelings that patients with smell loss carry around every single day.

Smell anchors us to our environments and to one another. When it disappears, the loss itself can feel invisible to others, but patients, doctors, and researchers alike know that anosmia is never "just" about scent.

It affects nutrition, personal relationships, and mental health. For some, it follows a viral infection like COVID-19. For others, it may be linked to head trauma or neurodegenerative disease. In every case, the impact is personal—and often underestimated.

The hopeful part of this story is that we are learning more than ever before. Scientists are uncovering how odor receptors may regenerate, how the brain interprets smell signals, and why recovery looks different from person to person.

If you are living with smell loss: your experience is at the center of our scientific enterprise. And we are working carefully, rigorously, and urgently to improve your quality of life.

👉 Learn more by watching "Restoring a Sense of Smell" on: superhumanbodyfilm.com/for-educators/sensory-science-video-series/

👉 To keep up with the latest research at Monell, sign up for our mailing list on: monell.org/get-updates/

02/20/2026

𝑫𝒊𝒅 𝒚𝒐𝒖 𝒌𝒏𝒐𝒘 that you can "feel" the difference between two wines, even if they share a similar flavor profile?

That difference is called mouthfeel. It’s what makes one glass of wine feel light and crisp while another feels dry and velvety. And even when two foods taste the same, differences in texture (or mouthfeel) can completely change how much we like them.

It's why soggy fries are tragic, and why flat soda is a disappointment. The flavor may be familiar, but the sensory experience has completely changed.

At Monell, scientists study how the brain integrates mouthfeel with taste and smell to shape flavor perception. Understanding these processes helps researchers develop strategies to improve food appeal and dietary choices, particularly for individuals whose sensory systems have changed due to age, disease, or treatment.

👉 Learn more by watching "The Mouth Feel Phenomenon" on: superhumanbodyfilm.com/for-educators/sensory-science-video-series/

👉 To keep up with the latest research at Monell, sign up for our mailing list on: monell.org/get-updates/

02/13/2026

For more than 50 years, Gary Beauchamp has helped shape the science of smell and taste at Monell, from discovering that cats can’t taste sweetness to showing that flavor learning begins before birth.

In this Meet Monell interview, he reflects on the power of collaboration, the joy of training the next generation of scientists, and why even the smallest questions about smell and taste can have profound implications for human health.

👉 Hear more from Gary on YouTube: youtube.com/watch?v=o9KJRWNMqrI

👉 Or continue the story on our blog: monell.org/meet-monell-gary-beauchamp-on-the-power-of-collaboration-in-smell-and-taste-science/

02/11/2026

- We're so excited to be joined by Dr. Bradley J Goldstein on Tuesday, March 3, for our third hybrid seminar of 2026!

Dr. Goldstein is a professor of head and neck surgery & communication sciences at Duke University. His talk, titled "An Update on Damage and Repair in the Peripheral Olfactory System," can be joined either virtually or in-person at the Monell Library.

👉 Register now on monell.org/events.

02/10/2026

"As a postdoc, Monell's training program is very strong. That's a large part of why I came here," Ian Chapman, PhD, Postdoctoral Fellow at Monell. "There's a lot of basic questions left [unanswered], and it helps quite a bit to be around people who have similar but different views and perspectives on the field."

Curious about postdoctoral training at Monell? Today is the day to learn more!

At the Philadelphia Postdoc Preview, you’ll get an inside look at Philadelphia’s diverse postdoctoral training opportunities. Whether you are interested in studying basic, translational, or clinical research, Philadelphia’s growing life sciences sector has much to offer for those interested in expanding their research expertise, developing professional skills needed in today’s job market, and growing a network of engaged and successful colleagues.

👉 Visit www.philadelphiapostdoc.com for more information.

02/06/2026

𝘋𝘪𝘥 𝘺𝘰𝘶 𝘬𝘯𝘰𝘸 that your favorite foods can suddenly smell… awful?

For people with parosmia, familiar smells like coffee, chocolate, or onions can become distorted—sometimes taking on smoky, rotten, or chemical odors.

The foods aren’t burned or spoiled, but the wrong signals are reaching the brain.

Parosmia often appears after viral infections or other disruptions to the sense of smell. Instead of losing smell entirely, the olfactory system sends scrambled information, turning once-loved foods into sensory villains.

Every day, sensory scientists are working to understand why distortions like parosmia happen, and what it takes for the sense of smell to find its way back.

👉 Learn more about parosmia in this mini-documentary: https://www.youtube.com/watch?v=GjfR44szh4o

👉 To keep up with the latest research at Monell, sign up for our mailing list on: monell.org/get-updates/

01/30/2026

As a postdoctoral fellow in Guillaume de Lartigue’s lab, Rebeca Méndez-Hernández studies how the brain listens to the body, detangling the sensory signals that shape hunger, metabolism, and behavior.

In this interview, she shares what drew her from circadian rhythms to sensory science, why basic research is essential for tackling complex metabolic diseases, and how Monell’s collaborative, interdisciplinary environment helps push the boundaries of what we know.

👉 Hear more from Rebeca on YouTube: https://ow.ly/Iikk50Y6vWy

👉 Or continue the story on our blog: https://ow.ly/sujs50Y6vWw

01/28/2026

Considering a postdoc in Philadelphia? Here’s why Monell should be on your shortlist:

As an independent research institute embedded in Philadelphia’s life sciences ecosystem, the Monell Center offers postdoctoral scholars a training experience that extends well beyond the bench. Our researchers don’t just advance foundational science in taste, smell, and sensory biology—they engage with partners across academia, government, and industry to translate discovery into real-world impact.

Monell provides a collaborative, interdisciplinary environment designed to support both innovative research and professional growth. “Our commitment to excellence is reflected in a strong mentorship model, grant writing support groups, seminars, journal clubs, and connections with the local Philadelphia community,” says Valentina Parma, Director of Academic Affairs at Monell, and organizer at the Philadelphia Postdoc Preview.

👉 Learn more about postdoctoral research opportunities at Monell and throughout Philadelphia at the Philadelphia Postdoc Preview, www.philadelphiapostdoc.com.

01/26/2026

Just over a week until our second seminar of 2026!

👉 To join us, virtually or in-person, visit monell.org/events.

- We're so excited to be joined by Dr. Ann-Marie Torregrossa on Tuesday, February 3, for our second hybrid seminar of 2026!

Dr. Torregrossa is an associate professor and behavioral neuroscience area head at the University at Buffalo. Her talk, titled "Saliva and Taste: Mapping a Two-Lane Road," is supported by the Martin Meyerson Endowment Fund.

👉 To join us, virtually or in-person at the Monell Library, visit monell.org/events.