This research investigates taste alterations experienced by cancer patients during chemotherapy and radiotherapy. Using electrogustometry and flavour profile analysis, the study measures and categorizes changes in taste perception to guide the development of tailored food products that improve nutrition, comfort, and quality of life for people undergoing cancer treatment.

Malnutrition is a major but often overlooked cause of mortality in cancer patients, driven by the side effects of aggressive treatments. This research focuses on personalized nutritional care, combining medical data with patient experiences to improve strength, quality of life, and treatment tolerance—because without nutrition, effective cancer therapy is impossible.

Umami, the savory fifth taste, can significantly increase saliva production and stimulate the swallowing reflex, offering potential benefits for people with dysphagia. In a study of 70 participants, foods high in umami boosted salivation, swallowing ease, and enjoyment. This research highlights umami’s promise for improving safety and pleasure in eating.