06/02/2026
Congratulations to Assistant Professor of Sensory Science Ha Nguyen on receiving an NIH/NIDCD Early Career Research (ECR R21) grant to support her project, “Mechanisms of Bitterness Reduction by Sweeteners.”
Dr. Nguyen’s research combines human sensory and molecular biology studies to better understand how sweeteners suppress bitterness across foods, beverages, and pharmaceuticals. The findings could help improve flavor balance, support the development of more palatable products, and reduce reliance on sugars and non-sugar sweeteners.
This research also has exciting implications for wine sensory science, particularly in understanding bitterness perception and optimizing flavor in no- and low-alcohol wines.
Read more in the latest UC Davis Viticulture & Enology newsletter: https://news.bftv.ucdavis.edu/viticulture-and-enology/awards-honors-2
Image Description: Ha smiling at the camera with a tree in the background.
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