Managing Partner at Pappas Ventures
VP of Research & Policy, Ewing Marion Kauffman Foundation
Founder and CEO, Lighter Capital
Chair, Department of Chemical Physiology, The Scripps Research Institute; Co-director, Center for Physiological Proteomics, The Scripps Research Institute
The chemosensation of taste is unique to other senses in that it sits at the interface between external and internal environments. The brain must evaluate not just the identity and magnitude of a stimulus, but also the potential consequences of ingesting it. San Diego State University’s Thomas Scott will review neurophysiological and behavioral findings that demonstrate how the sense of taste is in constant flux to guide the type and amount of food we choose. More information and online registration is here.