My training prior to joining Cornell is in Physics, Physiology and Neuroscience, primarily working on the interactions between our body and the food we consume, and how this shapes our preference. The mammalian taste system consists of many complex events which take a simple receptor activation at the taste bud, to a rich and emotional response such as that elicited by our favorite foods. We tend to underestimate the true nature or depth of these interactions. My lab uses biological techniques and those from psychophysics to elucidate the nature of some of these processes, and understand how they can in turn be swayed by factors such as our body’s physiology, an illness, or even by our mood.
Robin teaches the Sensory Evaluation of Foods course FDSC4100, supervises the sensory journal club FDSC6950 and the graduate student research hour FDSC6060, and intermittently teaches a course based around the biology of food perception.
Areas Of Expertise
Food Science and Technology
Biomedical and Biological Sciences
Neurobiology and Behavior
University of Miami - 2012
University of South Florida - 2007
Master of Science
University of Sheffield - 2002
Bachelor of Science
Sheffield Hallam University - 2001
FDSC 6060: Food Science Graduate Student Research Seminar
FDSC 6950: Current Readings in Food Science – Sensory Section
FDSC 6970: Graduate Individual Study in Food Science
FDSC 6980: Graduate Teaching Experience
FDSC 5000: Master of Professional Studies (Agriculture) Project
FDSC 5100: Sensory Evaluation of Food – Graduate Section
Your mind wanders, enjoying a dreamy vanilla base that features apple, cinnamon, maple and tiny chunks of graham cracker. It’s just like fresh, warm apple pie à la mode – only everything is frozen. You’re going to need a bigger waffle cone. In...
The researchers’ findings were published July 31 in Nature Scientific Reports. Maternal exposure to a high-fat diet during the perinatal period – before the animal gets pregnant – appears to induce physical, detectable changes in the taste buds...