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.
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