FSU Researcher Receives $2.55M NIH Grant to Study Thermal Influences on Salt Taste Sensitivity

Dr. Roberto Vincis, Assistant Professor of Biological Science at Florida State University, has been awarded a $2,555,153 grant from the NIH - NIDCD (National Institute on Deafness and Other Communication Disorders). His research project, titled "Thermal Influences on Salt Taste Sensitivity and Neural Processing," explores how temperature acts as an oral sensory signal influencing food choice and nutrition. By combining hypothesis-driven behavioral testing, neural recording, and targeted manipulations, the study will examine how thermal properties alter the sensory processing and cortical representation of sodium and non-sodium salts. Ultimately, these findings aim to deepen our understanding of taste processing and inform strategies to reduce excess dietary salt consumption, a major public health priority.