FSU Neuroscientist Wins Grant to Study Temperature's Impact on Salt Taste

FSU neuroscientist wins grant to study temperature's impact on salt taste

A Florida State University neuroscientist has received a new grant from the National Institutes of Health to investigate how a food or drink's temperature affects the way our brains process the taste of salt, a neural mechanism that plays a significant role in shaping eating behaviors and nutrition habits.

Florida State University Neuroscientist Earns $2.5M NIH Grant to Examine How Temperature Influences Taste Processing

Associate Professor of Biological Science and Neuroscience Roberto Vincis will use the $2.5 million in funding from the NIH’s National Institute on Deafness and Other Communication Disorders to research temperature’s impact on salt taste processing.