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• Investigating the chemical composition of unique flavour compounds in rare foods.

• Studying sensory perception differences across diverse populations.

• Developing new methodologies for taste profiling in experimental settings.

• Exploring the impact of environmental factors on taste perception.

• Creating baseline data for longitudinal studies on taste evolution.

• Mapping the chemical signatures of rare heirloom fruit varieties to preserve their unique flavour profiles for future generations.

• Investigating how genetic variations influence individual taste perception across global populations.

• Exploring the role of umami compounds in enhancing sensory satisfaction in low-sodium diets.

• Studying the effects of microgravity on taste perception for space food development in collaboration with aerospace research.

• Analysing the sensory impact of fermented foods on gut-brain signaling pathways.

• Developing predictive models for flavour preferences based on neuroscientific taste response data.

• Investigating the influence of cultural dietary habits on sensory adaptation to novel flavours.

• Creating a global taste database to track evolutionary changes in flavour perception over decades.