Taste perception and flavour enhancement in food are highly relevant bioeconomy topics that BRAIN has been working on and promoting with success in several industrial partnerships and in the NatLifE 2020 strategic alliance for a number of years. Aims are less sugar consumption and healthier food.
The title “Taste” covers a variety of different human taste perceptions, including sweet, salty, bitter, sour and umami, as well as the taste of fat. When you read the highly engrossing article by scientist Dr Toni Meier from Halle-Wittenberg University, as well as the interview with the two BRAIN scientists Dr Christiane Gras and Dr Katja Riedel, you will soon realise that healthy food and taste are not just human phenomena.
The focus of our work is on the human taste cells that BRAIN scientists have isolated from the epithelium of the human tongue and successfully cultured in the laboratory. This path-breaking technology was patented in the U.S. in August 2016. These human taste cells, termed HTC, model human taste perception. BRAIN’s scientists succeeded in immortalising these cells, so that they can now be used to search for new natural taste modulators.
An artistic approach to the theme of taste and nutrition rounds off the picture in this issue of BLICKWINKEL, in the truest sense of the term. Food photographer Markus Bassler and food stylist Oliver Hick-Schulz, the duo behind “De Pönk. Bureau Culinaire” offer us an oeuvre composed of fat, salt, sweet and neutral notes that give us revolutionary and extravagant insights into the world of taste modulation.