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.

This research investigates brain circuits that regulate sodium appetite and salt preference. By manipulating sodium-sensitive neurons and immune signaling pathways in mice, the study demonstrates how sodium craving can be altered without changing food composition, opening new possibilities for treating excessive sodium consumption and sodium-related cardiovascular and metabolic disorders.