Ann-Marie Torregrossa, University at Buffalo, USA
Dr. Torregrossa is an Assistant Professor at the University at Buffalo. She completed her PhD in 2009 at the University of Utah and became a postdoctoral fellow at Florida State University. Her work focuses on taste and food acceptance and has spanned fields from ecology to neuroscience. Her current focus is the role of salvia in taste and food acceptance. Saliva is indispensable for gustatory function. Taste compounds must dissolve in saliva before reaching their receptor targets giving saliva and its constituents the opportunity to interact with taste stimuli and receptors at the most fundamental level. The Torregrossa lab is using rodent models to explore how salivary protein expression can alter taste and feeding decisions.
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