Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Imagine a taste test that is based on genetics -- on a person's genotype -- and how the results of that test could confirm or explain one's taste perception, food choices, dietary behavior, or body weight. Well, little circles of filter paper embedded with 6-n-propylthiouracil (PROP) can actually do just that. PROP is a compound that for people with the TAS2R38 genotype tastes extremely bitter whereas for people who have …
Get Grist in Your Inbox
Mitchell is currently a junior at Rutgers University completing his Bachelorâ€™s degree in Food Science. His work experience thus far includes a culinary internship at a major hotel, a stint as a pastry chef at a local bakery, and a research and development internship in the application department at an international food ingredient company.