Vignesh Subramanian ’24 An individual’s taste preference strongly influences their food choice, impacting their diet and, in turn, their health. Taste preference is defined as an individual’s partiality towards a particular food based on their sensory perception of its taste modalities (sweet, sour, salty, bitter, etc.), flavor, texture, and a host of other factors, and is in part guided by early experiences that identify foods … Continue reading Early Taste Experiences Drive Neural Responsiveness and Plasticity in Gustatory Cortex Circuits