معرفی
Robin Dando is a Professor in the Department of Food Science at Cornell University's College of Agriculture and Life Sciences. With a background spanning Physics, Physiology, and Neuroscience, Dr. Dando leads research focused on understanding the complex interactions between our bodies and food, and how these interactions shape our preferences and emotional responses to food.
Education:
- Post Doc, University of Miami - 2012
- Doctorate, University of South Florida - 2007
- Master of Science, University of Sheffield - 2002
- Bachelor of Science, Sheffield Hallam University - 2001
Dr. Dando's research explores the intricate signaling events within the mammalian taste system, from initial receptor activation at taste buds to the rich emotional responses elicited by our favorite foods. His work utilizes a multidisciplinary approach combining biological techniques and psychophysics to understand how taste processes are influenced by physiology, illness, and mood. His lab investigates neurotransmitters including ATP, serotonin, GABA, and acetylcholine that play key roles in taste cell communication.
As an educator, Dr. Dando teaches FDSC4100 (Sensory Evaluation of Foods), supervises the sensory journal club (FDSC6950) and graduate student research hour (FDSC6060), and intermittently teaches courses focused on the biology of food perception. His teaching extends to multiple graduate courses including FDSC 6060, 6950, 6970, 6980, 5000, 5100, and undergraduate research (FDSC 4990).
Dr. Dando leads an active research laboratory that combines cellular, molecular, and behavioral testing of taste buds from animal models with human sensory testing. His team employs advanced statistical techniques and psychophysics to measure taste function and preference across various conditions. Recent lab activities include events documented through 2024, indicating an active and current research program investigating how our sense of taste serves as a gateway to feeding and determines food choices.
