MONELL CENTER ADVANCING DISCOVERY IN TASTE AND SMELL
Our senses shape our lives in ways we are only beginning to understand. They help determine where we end and where the world begins. They help us investigate and communicate. Our chemical senses – taste and smell – tell us where we should live, what we can eat and maybe even whom we will love. There is not a moment in our lives in which these senses do not play a major role.
discover.
In all the world there is only one independent, non-profit scientific institute dedicated to basic research into the senses of taste and smell. At the Monell Center, world-class scientists are unlocking some of the most fundamental mysteries of what makes us human. How do we use our chemical senses to communicate? What do they tell us about our surrounding environment? What are the cellular underpinnings of taste and smell that mark the differences between lifelong health and chronic disease? What are the sensory triggers that shape trends in human nutrition? Which genes are responsible? Monell’s long-standing interdisciplinary model was itself a scientific experiment when the Center was founded more than 40 years ago. Today, Monell remains a nexus where scientists from many disciplines work together to focus on a common objective: understanding the links between taste, smell and human well-being. The Center’s outstanding research programs range from basic molecular biology to behavioral neuroscience, from analytical chemistry to comparative sensory ecology and clinical work with human patients. Monell scientists are at the forefront, exploring the senses of taste and smell in order to answer questions about health, behavior and environment that we could not foresee a decade ago.
Our senses shape our lives in ways we are only beginning to understand. They help determine where we end and where the world begins. They help us investigate and communicate. Our chemical senses – taste and smell – tell us where we should live, what we can eat and maybe even whom we will love. There is not a moment in our lives in which these senses do not play a major role.
discover.
In all the world there is only one independent, non-profit scientific institute dedicated to basic research into the senses of taste and smell. At the Monell Center, world-class scientists are unlocking some of the most fundamental mysteries of what makes us human. How do we use our chemical senses to communicate? What do they tell us about our surrounding environment? What are the cellular underpinnings of taste and smell that mark the differences between lifelong health and chronic disease? What are the sensory triggers that shape trends in human nutrition? Which genes are responsible? Monell’s long-standing interdisciplinary model was itself a scientific experiment when the Center was founded more than 40 years ago. Today, Monell remains a nexus where scientists from many disciplines work together to focus on a common objective: understanding the links between taste, smell and human well-being. The Center’s outstanding research programs range from basic molecular biology to behavioral neuroscience, from analytical chemistry to comparative sensory ecology and clinical work with human patients. Monell scientists are at the forefront, exploring the senses of taste and smell in order to answer questions about health, behavior and environment that we could not foresee a decade ago.
THE BEST WAY TO DO SCIENCE
AT MONELL, we’ve been practicing multidisciplinary science for more than 40 years. We remove barriers — physical and intellectual — to ensure that Monell scientists collaborate toward the common objective: achieving a comprehensive understanding of taste and smell. Monell has no departmental structure. We typically do not segregate laboratories and offices by discipline. Most importantly, our scientists and staff live the ideal of multidisciplinary interaction and cross-fertilization, of sharing and building knowledge that can open doors to discovery and progress. Monell continues to define the science of taste and smell. Today, Monell’s research is:
explore.
“In a typical university department, everyone is using the same techniques to ask different questions. Here, that model is turned upside down: everyone is asking the same broad questions but using a wide variety of techniques to find the answers.” JOHANNES REISERT, Ph.D. Cellular Physiologist
EXPLAINING how short- and long-term exposure to airborne
chemicals alters sensory perception and health. DEVELOPING novel in vitro methods to study sensation.
Molecular biology Developmental biology Sensory physiology Neuroimmunology Endocrinology Occupational health Behavioral genetics Genomics Computational neuroscience
USING olfactory receptor cells as a model to understand how
brain cells change in aging, neurodegenerative diseases and psychiatric illness. DIAGNOSING diseases of taste and smell.
DISCOVERING how genes, experience and biological factors
such as age or gender interact to create a unique sensory world for each of us.
“At Monell, there are so many different kinds of expertise, with so many people willing to share it. Monell’s approach is to integrate across levels, to look at problems from the whole human down to the molecular level. That really resonates with my view of the best way to do science.”
ANALYZING
the genetics of taste to identify receptors for sweet, sour, bitter, salty and the savory sensation of umami. This knowledge will help us determine how genetic variation influences taste perception, food choice, nutrition and health. UNCOVERING the role of prenatal and early postnatal experi-
ences in shaping lifelong taste, odor and flavor preferences and consequent nutritional health.
ALAN GELPERIN, Ph.D. Computational and Behavioral Neuroscientist
PIONEERING studies of ‘odortypes,’ genetically-determined
odors of individual identity. IDENTIFYING the communicative
FIELDS OF INQUIRY Cell physiology Electrophysiology Analytical organic chemistry Biochemistry Behavioral ecology Cell biology Biopsychology Neuroscience Molecular anatomy Genetics Biophysics Chemical ecology Developmental neuroscience
functions of odors from the
mouth, underarm and skin. REVEALING
how body odors can be used for the early noninvasive detection and diagnosis of certain diseases, including some cancers.
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Health psychology Neurophysiology Behavioral neuroscience Metabolic physiology Bioengineering Food chemistry Sensory biology Analytical biochemistry Genetic engineering Membrane biochemistry Molecular neurobiology Analytical chemistry Behavioral endocrinology Women’s health Cellular neurophysiology Behavioral psychophysics Agricultural engineering Psychogenomics Systems neuroscience Developmental psychobiology Cognitive neuroscience
THE BEST WAY TO DO SCIENCE
AT MONELL, we’ve been practicing multidisciplinary science for more than 40 years. We remove barriers — physical and intellectual — to ensure that Monell scientists collaborate toward the common objective: achieving a comprehensive understanding of taste and smell. Monell has no departmental structure. We typically do not segregate laboratories and offices by discipline. Most importantly, our scientists and staff live the ideal of multidisciplinary interaction and cross-fertilization, of sharing and building knowledge that can open doors to discovery and progress. Monell continues to define the science of taste and smell. Today, Monell’s research is:
explore.
“In a typical university department, everyone is using the same techniques to ask different questions. Here, that model is turned upside down: everyone is asking the same broad questions but using a wide variety of techniques to find the answers.” JOHANNES REISERT, Ph.D. Cellular Physiologist
EXPLAINING how short- and long-term exposure to airborne
chemicals alters sensory perception and health. DEVELOPING novel in vitro methods to study sensation.
Molecular biology Developmental biology Sensory physiology Neuroimmunology Endocrinology Occupational health Behavioral genetics Genomics Computational neuroscience
USING olfactory receptor cells as a model to understand how
brain cells change in aging, neurodegenerative diseases and psychiatric illness. DIAGNOSING diseases of taste and smell.
DISCOVERING how genes, experience and biological factors
such as age or gender interact to create a unique sensory world for each of us.
“At Monell, there are so many different kinds of expertise, with so many people willing to share it. Monell’s approach is to integrate across levels, to look at problems from the whole human down to the molecular level. That really resonates with my view of the best way to do science.”
ANALYZING
the genetics of taste to identify receptors for sweet, sour, bitter, salty and the savory sensation of umami. This knowledge will help us determine how genetic variation influences taste perception, food choice, nutrition and health. UNCOVERING the role of prenatal and early postnatal experi-
ences in shaping lifelong taste, odor and flavor preferences and consequent nutritional health.
ALAN GELPERIN, Ph.D. Computational and Behavioral Neuroscientist
PIONEERING studies of ‘odortypes,’ genetically-determined
odors of individual identity. IDENTIFYING the communicative
FIELDS OF INQUIRY Cell physiology Electrophysiology Analytical organic chemistry Biochemistry Behavioral ecology Cell biology Biopsychology Neuroscience Molecular anatomy Genetics Biophysics Chemical ecology Developmental neuroscience
functions of odors from the
mouth, underarm and skin. REVEALING
how body odors can be used for the early noninvasive detection and diagnosis of certain diseases, including some cancers.
2
3
Health psychology Neurophysiology Behavioral neuroscience Metabolic physiology Bioengineering Food chemistry Sensory biology Analytical biochemistry Genetic engineering Membrane biochemistry Molecular neurobiology Analytical chemistry Behavioral endocrinology Women’s health Cellular neurophysiology Behavioral psychophysics Agricultural engineering Psychogenomics Systems neuroscience Developmental psychobiology Cognitive neuroscience
Why does that taste so good?
FROM GENES TO ENVIRONMENT
IT ALL BEGINS WITH BASIC RESEARCH. We explore a great scientific frontier, paving the way for subsequent work that applies the insights of basic science to improve our lives in countless ways. Monell’s fundamental research is essential to scientific breakthroughs for the common good. Through studies across all aspects of taste and smell, our scientists are at work on projects that address topics as varied as: • • • • • • • • • • •
the role of genetics in taste and smell odor and flavor preferences chemotherapy-related nausea the relationship between food craving and drug craving how inflammation contributes to taste and smell loss liver metabolic defects that promote obesity sugar’s analgesic qualities cellular signaling in the brain olive oil’s anti-inflammatory qualities the human preference for salty, sweet and fatty foods nerve cell regeneration
For Alexander Bachmanov, science is about more than satisfying his own curiosity. As a young scientist at the Pavlov Institute in Saint Petersburg, Russia, holding advanced degrees in both biology and veterinary medicine, Bachmanov had ambitious plans to learn more about why animals choose the foods they eat. The years following the end of the Soviet Union were lean ones for science, though, and in 1994 he came to the Monell Center in hope of finding a more productive environment for his work.
At Monell, Bachmanov has followed his interest in food selection, first studying behavioral taste preferences in mice and then working down to the molecular level to identify genes that determine these preferences. Bachmanov’s research on the genetic basis of taste sensitivity and preferences has important implications for human health, offering new insights into why people enjoy and sometimes over-consume foods and beverages with certain tastes that can be unhealthy in excess, such as sugar, salt and alcohol. Such knowledge can pave the way for new approaches to help people limit their intake of these substances. The same research also may lead to potential commercial applications: the design of new artificial sweeteners, for instance, can increasingly be based on known mechanisms and principles rather than trial and error.
understand. “What we do to improve quality of life is unique. It goes beyond diseases and cures to also include how we sense and perceive our environment. It’s about how we enjoy being on the planet Earth.” ALEXANDER BACHMANOV, D.V.M., Ph.D. Behavioral Geneticist 4
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Why does that taste so good?
FROM GENES TO ENVIRONMENT
IT ALL BEGINS WITH BASIC RESEARCH. We explore a great scientific frontier, paving the way for subsequent work that applies the insights of basic science to improve our lives in countless ways. Monell’s fundamental research is essential to scientific breakthroughs for the common good. Through studies across all aspects of taste and smell, our scientists are at work on projects that address topics as varied as: • • • • • • • • • • •
the role of genetics in taste and smell odor and flavor preferences chemotherapy-related nausea the relationship between food craving and drug craving how inflammation contributes to taste and smell loss liver metabolic defects that promote obesity sugar’s analgesic qualities cellular signaling in the brain olive oil’s anti-inflammatory qualities the human preference for salty, sweet and fatty foods nerve cell regeneration
For Alexander Bachmanov, science is about more than satisfying his own curiosity. As a young scientist at the Pavlov Institute in Saint Petersburg, Russia, holding advanced degrees in both biology and veterinary medicine, Bachmanov had ambitious plans to learn more about why animals choose the foods they eat. The years following the end of the Soviet Union were lean ones for science, though, and in 1994 he came to the Monell Center in hope of finding a more productive environment for his work.
At Monell, Bachmanov has followed his interest in food selection, first studying behavioral taste preferences in mice and then working down to the molecular level to identify genes that determine these preferences. Bachmanov’s research on the genetic basis of taste sensitivity and preferences has important implications for human health, offering new insights into why people enjoy and sometimes over-consume foods and beverages with certain tastes that can be unhealthy in excess, such as sugar, salt and alcohol. Such knowledge can pave the way for new approaches to help people limit their intake of these substances. The same research also may lead to potential commercial applications: the design of new artificial sweeteners, for instance, can increasingly be based on known mechanisms and principles rather than trial and error.
understand. “What we do to improve quality of life is unique. It goes beyond diseases and cures to also include how we sense and perceive our environment. It’s about how we enjoy being on the planet Earth.” ALEXANDER BACHMANOV, D.V.M., Ph.D. Behavioral Geneticist 4
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What does fear smell like?
During the weeks following 9/11, the unique odor that permeated lower Manhattan became known as the “smell of disaster.” When local residents smelled anything like it, they reported feeling anxious, agitated or depressed. Pamela Dalton and her collaborators are investigating the extent to which people can acquire stress reactions as learned responses to odors. Her research with 9/11 responders and other individuals exposed to traumatic situations — such as rescue workers, members of the military and disaster survivors — explores how odor learning can result in persistent health-related symptoms.
“The first time I came to Monell, I was struck by the spirit that pervades the place. It was thrilling to see scientists 20 and 30 years into their research careers bubbling over with energy, excitement and ideas. I was — and remain — enchanted by the opportunities for cross-fertilization.” PAMELA DALTON, Ph.D. Sensory Psychologist
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“One of my overarching interests is how people respond in the long-term when they have been exposed to chemicals that produce odor, or odor and sensory irritation,” says Dalton. Often consulted by public health and medical scientists, Dalton’s research helps people seeking solutions to the problems environmental odors produce. Her work has included a study of industrial odor pollution in South Camden, NJ, and research on more efficient odor-reduction techniques for NASA spacecraft.
The ability to simulate real-world odor exposures in Monell’s environmental chambers has been a boon to Dalton, as has the presence of colleagues in so many related fields. “To do my work, you have to be a jack-of-alltrades,” says Dalton.“ Nowhere else could I have gained the expertise I have learned from my colleagues here.”
What does fear smell like?
During the weeks following 9/11, the unique odor that permeated lower Manhattan became known as the “smell of disaster.” When local residents smelled anything like it, they reported feeling anxious, agitated or depressed. Pamela Dalton and her collaborators are investigating the extent to which people can acquire stress reactions as learned responses to odors. Her research with 9/11 responders and other individuals exposed to traumatic situations — such as rescue workers, members of the military and disaster survivors — explores how odor learning can result in persistent health-related symptoms.
“The first time I came to Monell, I was struck by the spirit that pervades the place. It was thrilling to see scientists 20 and 30 years into their research careers bubbling over with energy, excitement and ideas. I was — and remain — enchanted by the opportunities for cross-fertilization.” PAMELA DALTON, Ph.D. Sensory Psychologist
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“One of my overarching interests is how people respond in the long-term when they have been exposed to chemicals that produce odor, or odor and sensory irritation,” says Dalton. Often consulted by public health and medical scientists, Dalton’s research helps people seeking solutions to the problems environmental odors produce. Her work has included a study of industrial odor pollution in South Camden, NJ, and research on more efficient odor-reduction techniques for NASA spacecraft.
The ability to simulate real-world odor exposures in Monell’s environmental chambers has been a boon to Dalton, as has the presence of colleagues in so many related fields. “To do my work, you have to be a jack-of-alltrades,” says Dalton.“ Nowhere else could I have gained the expertise I have learned from my colleagues here.”
“If we can find a way to motivate children to eat more fruits and vegetables, the impact on health would be tremendous.” Why do we like the foods we do?
JULIE MENNELLA, Ph.D. Developmental Psychobiologist
Even before we are born, taste and smell act as gatekeepers for our bodies. And for each of us, the ‘passwords’ are unique. “We need to appreciate the large individual differences in flavor preferences that underlie food acceptance,” says Julie Mennella, “and understand what drives these differences.”
Research from Mennella’s lab has shown that flavor preferences begin to develop in the womb, as the unborn infant samples tastes and odors of the mother’s diet through the amniotic fluid. After birth, the introduction to the mother’s flavor world continues through breast milk. For over 20 years, Mennella has focused her research program on understanding why we like the things we do. She incorporates developmental, learning and genetic approaches; her studies relate not only to food, but also to other flavor-related substances, such as alcohol and tobacco. While a strong desire to understand the fundamental science underlies Mennella’s efforts, she also hopes her work will lead to evidence-based strategies that can be applied to infant development and women’s health. One goal is to help children establish healthy eating habits. “This is what we are trying to tease apart with our experiments: how learning, genes and context interact to influence why we like the foods we do.”
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“If we can find a way to motivate children to eat more fruits and vegetables, the impact on health would be tremendous.” Why do we like the foods we do?
JULIE MENNELLA, Ph.D. Developmental Psychobiologist
Even before we are born, taste and smell act as gatekeepers for our bodies. And for each of us, the ‘passwords’ are unique. “We need to appreciate the large individual differences in flavor preferences that underlie food acceptance,” says Julie Mennella, “and understand what drives these differences.”
Research from Mennella’s lab has shown that flavor preferences begin to develop in the womb, as the unborn infant samples tastes and odors of the mother’s diet through the amniotic fluid. After birth, the introduction to the mother’s flavor world continues through breast milk. For over 20 years, Mennella has focused her research program on understanding why we like the things we do. She incorporates developmental, learning and genetic approaches; her studies relate not only to food, but also to other flavor-related substances, such as alcohol and tobacco. While a strong desire to understand the fundamental science underlies Mennella’s efforts, she also hopes her work will lead to evidence-based strategies that can be applied to infant development and women’s health. One goal is to help children establish healthy eating habits. “This is what we are trying to tease apart with our experiments: how learning, genes and context interact to influence why we like the foods we do.”
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GENERATING THE WORLD’S EXPERTS IN TASTE AND SMELL
TRAINING IS A WAY OF LIFE AT MONELL. More than 400 graduate students, postdoctoral fellows and visiting scientists have come from over 20 countries to work and learn at Monell. Afterward, they share the expertise gained at Monell worldwide through positions in academia, industry and government.
advance.
:
NURTURING THE NEXT GENERATION OF SCIENTISTS Monell’s Science Apprenticeship Program brings high school and college students from segments typically underrepresented in science, such as women and minorities, to the Center each summer. An intensive eight-week internship allows students to participate in structured research experiences, as well as in a number of enrichment activities. These budding scientists gain an increased appreciation of the chemical senses, as well as valuable experience in the world of working scientists: a demystification of science, the development of critical thinking skills and hands-on experience with the scientific process. Follow-up evaluations show that the vast majority of apprentices pursue degrees in science.
Research Without Borders
“At Monell I learned that science advances not just because of the mentoring that you receive, but also because of the mentoring you impart.”
“I tell potential post-docs that it’s like ‘Babes in Toyland’ here. You can get nearly anything you want in terms of people and resources, either here at Monell or somewhere nearby in Philadelphia. Our connection with industry means that there’s a real-world angle to what we do. We’re not isolated in some ivory tower, but are very much part of what is going on out there.”
NICOLE HILL Monell Apprentice, 1992–1997 Ph.D. Candidate, Cognitive Neuroscience, University of Pittsburgh
MARK FRIEDMAN, Ph.D. Associate Director Metabolic Physiologist
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“My mom still wants me to be a doctor,” says apprentice Osama Ahmed, “but I tell her that if I do research I have the potential to help millions.” Born in Sudan, Ahmed grew up just blocks from Monell in Philadelphia’s Mantua neighborhood. He came to Monell as an apprentice when he was only fourteen and has worked with scientist Paul Breslin throughout his high school and college years. He plans a career in neuroscience after he graduates from the University of Pennsylvania with a degree in bioengineering.
“What I love about science is the sense of new frontiers, the idea that you may be the first person to do or find things.” Ahmed credits his years in the Science Apprenticeship Program with helping him gain admittance to the college of his choice and with making college-level study more manageable. “I felt ahead of the game,” he says, “I had a better understanding of what research is and better lab skills, and I knew how to put together presentations and papers.”
GENERATING THE WORLD’S EXPERTS IN TASTE AND SMELL
TRAINING IS A WAY OF LIFE AT MONELL. More than 400 graduate students, postdoctoral fellows and visiting scientists have come from over 20 countries to work and learn at Monell. Afterward, they share the expertise gained at Monell worldwide through positions in academia, industry and government.
advance.
:
NURTURING THE NEXT GENERATION OF SCIENTISTS Monell’s Science Apprenticeship Program brings high school and college students from segments typically underrepresented in science, such as women and minorities, to the Center each summer. An intensive eight-week internship allows students to participate in structured research experiences, as well as in a number of enrichment activities. These budding scientists gain an increased appreciation of the chemical senses, as well as valuable experience in the world of working scientists: a demystification of science, the development of critical thinking skills and hands-on experience with the scientific process. Follow-up evaluations show that the vast majority of apprentices pursue degrees in science.
Research Without Borders
“At Monell I learned that science advances not just because of the mentoring that you receive, but also because of the mentoring you impart.”
“I tell potential post-docs that it’s like ‘Babes in Toyland’ here. You can get nearly anything you want in terms of people and resources, either here at Monell or somewhere nearby in Philadelphia. Our connection with industry means that there’s a real-world angle to what we do. We’re not isolated in some ivory tower, but are very much part of what is going on out there.”
NICOLE HILL Monell Apprentice, 1992–1997 Ph.D. Candidate, Cognitive Neuroscience, University of Pittsburgh
MARK FRIEDMAN, Ph.D. Associate Director Metabolic Physiologist
10
11
“My mom still wants me to be a doctor,” says apprentice Osama Ahmed, “but I tell her that if I do research I have the potential to help millions.” Born in Sudan, Ahmed grew up just blocks from Monell in Philadelphia’s Mantua neighborhood. He came to Monell as an apprentice when he was only fourteen and has worked with scientist Paul Breslin throughout his high school and college years. He plans a career in neuroscience after he graduates from the University of Pennsylvania with a degree in bioengineering.
“What I love about science is the sense of new frontiers, the idea that you may be the first person to do or find things.” Ahmed credits his years in the Science Apprenticeship Program with helping him gain admittance to the college of his choice and with making college-level study more manageable. “I felt ahead of the game,” he says, “I had a better understanding of what research is and better lab skills, and I knew how to put together presentations and papers.”
PARTNERS IN DISCOVERY MONELL depends on funding from a variety of contributors: individuals, foundations, corporations and government. Their support provides the Center with the resources necessary to develop and carry out research that leads to new discoveries and scientific advancement. Private support for basic research is more critical than ever and allows us to provide the fundamental knowledge needed to understand and improve public health and quality of life.
CORPORATE SPONSORS MONELL has a long, productive history as an independent partner to industry. For more than 40 years, Monell’s basic research into the mechanisms and functions of the chemical senses has attracted corporations around the world. Because the work done at Monell has relevance to many industries, Monell has from the beginning created partnerships with industry that now serve as models for mutually productive academic-industry relationships.
“Monell is about boundless scientific curiosity and the potential of inquiry; it is a creative, collaborative and nurturing place where distinctive heterogeneity fuels unmatched intellectual productivity.” GARY BEAUCHAMP, Ph.D., Director Behavioral Biologist
Currently, more than 50 leading international corporations from the food, beverage, fragrance, pharmaceutical, chemical and other industries provide unrestricted annual support to Monell. These funds are critical in enabling the Center to fund innovative pilot research and support beginning scientists.
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Steege/Thomson Communications. Photography: Peter Olson, Greg Benson
support.
The Ambrose Monell Foundation provided seed money to establish the Center and their strong interest and financial assistance continues to support the Monell Center’s mission. Significant funding also comes from the National Institutes of Health, especially the National Institute on Deafness and Other Communication Disorders.
PARTNERS IN DISCOVERY MONELL depends on funding from a variety of contributors: individuals, foundations, corporations and government. Their support provides the Center with the resources necessary to develop and carry out research that leads to new discoveries and scientific advancement. Private support for basic research is more critical than ever and allows us to provide the fundamental knowledge needed to understand and improve public health and quality of life.
CORPORATE SPONSORS MONELL has a long, productive history as an independent partner to industry. For more than 40 years, Monell’s basic research into the mechanisms and functions of the chemical senses has attracted corporations around the world. Because the work done at Monell has relevance to many industries, Monell has from the beginning created partnerships with industry that now serve as models for mutually productive academic-industry relationships.
“Monell is about boundless scientific curiosity and the potential of inquiry; it is a creative, collaborative and nurturing place where distinctive heterogeneity fuels unmatched intellectual productivity.” GARY BEAUCHAMP, Ph.D., Director Behavioral Biologist
Currently, more than 50 leading international corporations from the food, beverage, fragrance, pharmaceutical, chemical and other industries provide unrestricted annual support to Monell. These funds are critical in enabling the Center to fund innovative pilot research and support beginning scientists.
12
Steege/Thomson Communications. Photography: Peter Olson, Greg Benson
support.
The Ambrose Monell Foundation provided seed money to establish the Center and their strong interest and financial assistance continues to support the Monell Center’s mission. Significant funding also comes from the National Institutes of Health, especially the National Institute on Deafness and Other Communication Disorders.
MONELL CENTER ADVANCING DISCOVERY IN TASTE AND SMELL
Monell Center 3500 Market Street Philadelphia, PA 19104-3308
(267) 519-4700 www.monell.org
“Our work here at Monell holds great promise for understanding not only the impact of the chemical senses on chronic diseases that challenge us in the 21st century, but also the underlying basic mechanisms, from the role of inflammation in programmed cell death to the possibility of tissue regeneration. Cells of the taste and smell systems are among the most useful cells for this kind of research, and nowhere are they being studied so well as at Monell.” JOE BRAND, Ph.D., Associate Director, Biophysicist
OUR MISSION IS TO ADVANCE SCIENTIFIC UNDERSTANDING OF THE MECHANISMS AND FUNCTIONS OF THE CHEMICAL SENSES TO BENEFIT HUMAN HEALTH AND WELL-BEING.