Dr. Running's research aims to use sensations such as taste, smell, and chemesthesis (chemical touch/temperature) to improve the efficacy of foods for health. Specifically, she is focused on using spiciness and taste to study oral behavior as a potential tool to modulate salivary secretion and swallowing function; uncovering the potential role of oleogustus (fatty acid taste) in food flavor and healthy lipid levels; using flavor as a tool to understand bioactive properties of flavor active phytochemicals; and investigating the oral physiology of salivary hormone and enzyme secretion.
Members of Dr. Running's research lab, the SPIT Lab
, believe that everyone deserves nutrition food. But, in order for food to be nutritious, people have to eat it. If the food tastes gross, or if a person is sick and struggles to chew, swallow, or taste food ... eating is hard. The research team of scientists in the SPIT lab study saliva, perception, ingestion, and tongues (SPIT) to solve these problems.
Current Graduate Students and Research Lab Members