The UFCST has launched a new Training Program in Chemosensory Science.
Whether working towards a cure for anosmia and other smell and taste disorders; creating new flavors and fragrances for foods, beverages and other consumer products; helping to develop more flavorful fruits and vegetables; creating chemical sensor technologies that could enhance security or guard against food spoilage; or designing new strategies to control pest and disease vector insects – chemosensory scientists can be found at the forefront of research, development and regulatory affairs in academia, industry and the public sector.
The Center for Smell and Taste recently launched a new educational program to help University of Florida students acquire the knowledge and skills necessary to launch a successful career in chemosensory science. Training opportunities in the chemical senses include mentorship from world-leading chemical senses researchers, research in state-of-the-art laboratories using cutting edge technologies and approaches, new graduate lecture and seminar courses *, and interactions with visiting smell and taste scientists from academia and industry. Funding is currently being sought to support internships with food, flavor and beverage industry partners.
This program may be of particular interest to students enrolled in Master’s or Ph.D. programs associated with the Graduate Program in Biomedical Science or with the Departments of Biology, Chemistry, Psychology, Entomology & Nematology, Food Science & Human Nutrition and several Engineering fields. However, students from many scientific and engineering disciplines are welcome.
UF undergraduates are encouraged to contact individual Center faculty to ask about research opportunities.
For more information on all aspects of training in chemosensory science, please contact us at firstname.lastname@example.org.
Current courses for graduate students in chemosensory science include:
GMS 7794 Topics in Chemosensation Fall Semester 1 credit
GMS 6070 Sensory Biology Spring Semester 3 credits