UNIVERSITY OF FLORIDA
CENTER FOR SMELL AND TASTE
UFCST 2008-2009
Chemical Senses Seminar Schedule
2008:
Sept. 18 - Dr. Larry Zwiebel, Professor of Biological Sciences, Vanderbilt University, opens the series by showcasing his work on the molecular genetics of olfaction in insect disease vectors, particularly the malaria mosquito, Anopheles gambiae, research with strong implications to both basic and applied biology.
Oct. 9 – Dr. Ben Strowbridge, Associate Professor of Neuroscience, Case Western Reserve University School of Medicine, uses powerful electrophysiological and imaging approaches to understand the neural organization of the unusual synaptic connections in the olfactory bulb and their role in facilitating olfactory discrimination and learning.
Nov. 6 – Dr. Claire Murphy, Professor of Psychology, San Diego State University, brings to us her pioneering insight into the aging brain and how the sense of smell is affected, particularly in people suffering from Alzheimer’s disease and other dementias.
Dec. 4 – Dr. Scott Pletcher, Assistant Professor of Developmental Biology, Baylor College of Medicine, continues the aging theme. He uses the power of Drosophila genetics to understand the genetic and molecular mechanisms through which longevity is influenced by olfaction.
Jan. 15 – Dr. Craig Montell, Professor of Biological Chemistry, Johns Hopkins School of Medicine, is one of the world’s leading experts on TRP channels. He identified the first member of this ion channel superfamily, members of which appear to play an increasingly important role in chemosensory signaling.
Feb. 19 – Dr. Howard Moskowitz, President of Moskowitz-Jacobs, Inc, is a well known experimental psychologist working in human psychophysics interested in taste, food flavors, and food marketing. Perhaps he is best known to some as the ‘Food Doctor’ on ABC News Now.
Mar. 19 – OPEN
To Be Scheduled - Dr. Paul Rozin, Professor of Psychology, University of Pennsylvania, is world renown for his work in the affective dimension of chemical sensing – the acquisition of likes and dislikes of food and its relation to culture, cuisine, and cultural evolution.