For immediate release
Contact: Karen Krieger [email protected]
PHILADELPHIA (May 16, 2024) – The Monell Chemical Senses Center welcomes Dr. Juyun Lim to the Monell faculty starting August 2024. She is currently a professor of sensory science and chair of the graduate program. She received her PhD from the Oregon State University School of Food Science and Technology.
“We look forward to welcoming Juyun to Monell in late summer,” said Dr. Benjamin PC. Smith, Monell’s Executive Director and President. “Her wide range of experience, research interests, and ongoing investigations overlap with those of many Monell faculty members. She will begin in earnest in August, translating fundamental discoveries into people’s health and overall health.” You can turn it into a strategy that makes a difference to your well-being.”
“I am excited and grateful to be a permanent member of the Monell Center,” Lim said. “In 2017, I took a sabbatical there as a visiting scientist, and now I will be able to work every day in this unique research facility with excellent faculty.”
Dr. Lim’s recent research focuses on understanding how carbohydrates in food are detected by humans and how taste and smell contribute to the eating and drinking experience. Her main intertwined research interests include:
Human taste perception and food selection: What flavors signal that a food is safe and nutritious? For example, Lim et al. but were not enhanced by other taste qualities such as acidity/sourness or bitterness.
Carbohydrate taste: Lim’s team found that humans can taste complex carbohydrates, especially those that break down after chewing starchy foods. Starch is an important source of calories, so being able to detect starch is critical to human health. Her current research involves examining the structural features of various complex carbohydrates that allow humans to taste them.
Taste-induced insulin release: The release of insulin before/during a meal is one of the human body’s reflex responses to food. However, little is known about how the senses and the brain are connected to this system. To understand this connection, Lim’s team investigated how taste initiates this process and how this early insulin release affects glucose tolerance after eating the food. is being investigated.
Lim has received numerous honors and recognition for his research and teaching over the past two decades. This includes her 2012 Moskowitz Jacobs Award for Excellence in Research in the Psychophysics of Human Taste and Olfactory, awarded by the Society for Chemoreception Science. She has authored or presented nearly 150 publications, including peer-reviewed journals, reviews, book chapters, invited seminars, and conference presentations.
She has also received ongoing funding from the National Institute on Deafness and Other Communication Disorders and industry over the past 20 years. Lim is deeply involved in volunteer professional activities, from reviewing grants to editing journal articles to serving on numerous scientific society committees. She received her PhD in food science from Cornell University in 2005 and served as a postdoctoral fellow at the John B. Pierce Research Institute in New Haven, Connecticut until 2007, when she moved to Oregon State University.
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The Monell Chemical Senses Center is an independent, non-profit basic research institute based in Philadelphia, Pennsylvania. Founded in 1968, Monel’s mission is to improve health and well-being by advancing the scientific understanding of taste, smell, and related senses, where discoveries can be used to improve nutrition, diagnose disease, and treatment, addressing the loss of smell and taste, and leading to digitalization. Chemosensory data.
