Speaker: Dr Daniel Hwang (University of Queensland) Abstract: Perception of taste and smell shapes our food preferences and choices, playing a pivotal role in dietary habit. Given that dietary intake is a key risk factor of various chronic conditions, including obesity, cardioembolic disorders, and cancers, comprehending the impact of individual variations in sensory perception on eating behaviour and its subsequent effects on health is crucial. This presentation will delve into the genetics of taste perception and food intake, address current challenges and explore future directions for utilizing this knowledge in personalized nutrition and intervention strategies. About the speaker: Daniel Hwang is an ARC DECRA Fellow at the Institute for Molecular Bioscience, The University of Queensland. He studied Biochemistry as an undergraduate at the National Taiwan University and a Master in Biotechnology at the University of Pennsylvania. Following graduation, he conducted research at the Monell Chemical Senses Center where he first developed a keen interest in genetics and the perception of smell and taste (See his taste work in The Conversation). He was later awarded scholarships to complete a masterâs degree in Nutrition at the University of Washington and a PhD degree in Genetic Epidemiology at the QIMR Berghofer Medical Research Institute. Daniel develops and applies statistical methodologies to large-scale high-dimensional data to understand how genes influence human sensory perception, dietary behaviour and related health conditions. He is a EMCR member of the National Committee for Nutrition of the Australian Academy of Science and a Leadership Team member of the Global Consortium for Chemosensory Research. He is on the editorial boards of BMC Medicine and Twin Research and Human Genetics. A complete list of work can be found at: https://researchers.uq.edu.au/researcher/20291. This event will be held online. Zoom: https://uni-sydney.zoom.us/j/84087321707