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Cordelia A Running

Foods and Nutrition 

  • Asst Prof Nutrition Science/Food Science

Department of Food Sciences 

  • Asst Prof Nutrition Science/Food Science
Stone Hall (STON) Room 209
700 W. State Street
West Lafayete, IN 47907

 General Information

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

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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