Nancy is an experienced innovator and R&D leader in both academic and industry settings in food, nutrition, flavour and fragrance.
She is a strategic and creative thinker with expertise in chemosensory (flavor/fragrance) biology, molecular nutrition, nutrigenomics, nutraceutical and functional food discovery/development and inflammation / immune response and energy metabolism.
Nancy has a strong history of technology development, team-building, fund-raising, communicating science to diverse audiences and intellectual property creation and protection.
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,…
