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Paul Breslin, Ph.D.

Professor of Nutritional Sciences, Rutgers
Ph.D., Experimental Psychology; University of Pennsylvania 1991
Paul Breslin, Ph.D. hreadshot.

I am interested in the genetic basis of human oral perception and its impact on nutrient intake. The primary focus of my work is on taste perception with an emphasis on taste discrimination, taste enhancement and suppression, and taste localization. I also study oral irritation/chemesthesis, mouthfeel, and astringency. The interactions among gustation, chemesthesis, and olfaction that comprise flavor are the topic of an ongoing research program that includes fMRI as a tool to understand regional brain involvement. In addition to human research, I conduct parallel genetic studies of the chemical senses and nutrient intake in my Fly Lab, which uses Drosophila melanogaster as a model.

Selected Recent Publications


CV (270k PDF)