Dr. Rawson is an Associate Director and Member of the Monell Chemical Senses Center in Philadelphia, where she directs Monell’s corporate sponsorship program and leads research in taste cell biology. She holds a master’s degree in nutrition from the University of Massachusetts, and worked at Campbell’s Soup Co. prior to obtaining a doctorate in biology from the University of Pennsylvania. Dr. Rawson holds multiple patents, has authored over 65 publications, and is an invited speaker and contributor on taste, olfaction and nutrition for conferences, organizations
and media outlets around the world.
Umami is one the primary tastes, but unfortunately the way many people have learned about it is through the negative perception of monosodium glutamate (MSG), the prototypical stimulus of umami taste. The questions ‘what does MSG do to your body?’ and ‘why is MSG bad for your health’ top the list of MSG-related internet searches,… Read more »
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