DNA molecules will be used to mimic human sense of taste

Human sense of taste is complex and difficult to imitate. An interdisciplinary project is now aiming at developing extremely fast "artificial tasting machines" that use DNA molecules as billions of small "sensors" to imitate human sense of taste with unprecedented accuracy.

2018.11.20 | CAMILLA MATHIESEN

With a new project, researchers hope to be able to develop "artificial tasting machines". Photo: Colourbox

Using new high speed DNA sequencing methods and computer analysis, the researchers hope to be able to develop ‘artificial tasting machines’ that not only can help determine the sensory characteristics but also enable assessment of quality, authenticity, and contamination in food in a rapid manner for use in industrial production.

Read more about the project financed by the Carlsberg Foundation.


For further information, please contact

Professor Jørgen Kjems (project leader)
iNANO/Department of Molecular Biology and Genetics, Aarhus University, Denmark
jk@mbg.au.dk; +45 2899 2086

Professor Derek Victor Byrne 
Department of Food, Aarhus University
derekv.byrne@food.au.dk; +45 2878 2840

Grant