Head of global research and development at Life Technologies
Co-Founder and CEO, DNAnexus
Director, Silicon Flatirons Centers' Entrepreneurship Initiative
Vice President for Corporate Engagement, Rose-Hulman Institute of Technology
The chemosensation of taste is unique to other senses in that it sits at the interface between external and internal environments. The brain must evaluate not just the identity and magnitude of a stimulus, but also the potential consequences of ingesting it. San Diego State University’s Thomas Scott will review neurophysiological and behavioral findings that demonstrate how the sense of taste is in constant flux to guide the type and amount of food we choose. More information and online registration is here.