Knvul Sheikh, writer for The Atlantic, interviewed St. Kate's Nutrition and Exercise Science assistant professor Dr. Nuala Bobowski for an February article titled "The Science That Could Make You Crave Broccoli More Than Chocolate," which you can read here.
Sheikh's article explores neurogastronomy, the multidisciplinary field that "blend[s] the expertise of scientists, schefs, clinicians, and agriculture professionals" — and may be the key to greater control over our eating habits.
In the piece, Bobowski discusses the biological nature of our sweet and salty predilections. "Thousands of years ago," she says, "liking for sweet taste would have conferred an advantage of survival."
Dr. Bobowski is a sensory scientist interested in determinants of food acceptability and taste preferences, and how this understanding can help improve dietary intake. She completed her PhD in Food Science at the University of Minnesota in 2013, followed by a 3-year Postdoctoral Fellowship at the Monell Chemical Senses Center in Philadelphia. To read more about Bobowski, visit her St. Kate's biography.