Dr. Rawson is an Associate Director and Member of the Monell Chemical Senses Center in Philadelphia, where she directs Monell’s corporate sponsorship program and leads research in taste cell biology. 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.
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
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,… Read more »
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