UF Florida Chemical Senses Institute

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UF Florida Chemical Senses Institute

The FCSI is a Florida state-wide institute dedicated to advancing our understanding of the chemical senses.

The Florida Chemical Senses Institute (FCSI) at the University of Florida is a state-wide research institute dedicated to advancing the understanding of chemical senses, including smell and taste, across all organisms, from bacteria to humans. We explore how these senses function and how diseases influence sensory perception to drive breakthroughs in biology, medicine, agriculture, food science, a

nd technology. Founded in 1998 by Dr. Barry Ache, a Distinguished Professor of Neuroscience, our institute began as the Center for Smell and Taste, establishing UF as a global leader in chemical senses research. In 2024, under the leadership of Dr. Dan Wesson and with strong support from the University’s Vice President of Research, the Center evolved into the FCSI. This rebranding highlights our expanded mission to unite researchers from diverse fields including neuroscience, chemistry, artificial intelligence, computer science, and the arts to foster innovative collaborations statewide and beyond. At FCSI, expert faculty and staff drive cutting-edge research, foster interdisciplinary partnerships, and provide unparalleled training through our prestigious Training Program in the Chemical Senses, or TPCS. Supported by an NIH T32 training grant from the National Institute on Deafness and Other Communication Disorders, TPCS cultivates the next generation of leaders in chemical senses science. We also host a dynamic seminar series featuring leading researchers worldwide along with workshops, retreats, professional development opportunities, pilot grant programs, and travel awards. Join the Florida Chemical Senses Institute to collaborate with a vibrant community committed to understanding and leveraging the chemical senses for scientific, medical, and societal advancement. Whether you are a student, researcher, or speaker, we welcome your participation. Visit our website to learn more, join our network, and explore upcoming events and opportunities!

03/11/2026

Love blueberries and strawberries? 🫐🍓 So does the invasive spotted-wing drosophila (Drosophila suzukii), a pest causing $500M in damage annually.

But research from the Wong Lab is fighting back with a surprising weapon: smells! 👃 Researcher Zhangrong Song is decoding the "invisible language" of microbes to create eco-friendly ways to trap and repel these pests without heavy pesticides.

Read the full story: https://fcs.institute.ufl.edu/what-is-the-scent-of-control-how-microbial-signals-could-tame-an-agricultural-pest/

03/09/2026

We are delighted to welcome our newest member to the Florida Chemical Senses Institute, Dr. Andre Luis Costa-da-Silva!

Dr. Costa-da-Silva joins us from Florida International University, where he serves as a Research Assistant Professor in the Department of Biological Sciences within the College of Arts, Sciences & Education. We are excited to collaborate with him and look forward to the expertise he brings to our community.

Welcome to the FCSI, Dr. Costa-da-Silva!

03/03/2026

March is Brain Injury Awareness Month! 🧠

While we often associate brain injuries with memory or mobility challenges, they can also affect our senses in surprising ways. An often-overlooked consequence of Traumatic Brain Injury (TBI) is the loss or alteration of smell (anosmia/hyposmia) and taste (ageusia/dysgeusia).

Because the olfactory nerves are delicate and located near the front of the brain, they are particularly vulnerable during impact. These sensory changes can significantly impact nutrition, safety, and overall quality of life.

This month, we are raising awareness for the hidden symptoms of brain injury and the importance of sensory health in recovery.

03/02/2026

What if we told you that the flavor of wine isn't actually in the glass? It's created entirely by your brain. 🧠🍷

This fascinating field is called Neuroenology. It explains that flavor is a multisensory illusion. When you taste wine, your brain combines signals from all your senses: the sight of its color, its aroma, the feel of the liquid in your mouth, and the basic tastes on your tongue.

The real secret, however, is "retronasal smell" aka aromas that travel from your mouth to your nose as you exhale. Your brain cleverly projects this smell sensation into your mouth, making you perceive it as "taste."

This complex process is so intricate that tasting wine may engage more of your brain than any other human behavior. It's a reminder that perception is an active, creative process, blending science, and experience in every sip.

Shepherd, G.M. Neuroenology: how the brain creates the taste of wine. Flavour 4, 19 (2015). https://doi.org/10.1186/s13411-014-0030-9

02/27/2026

Imagine not being able to smell a gas leak, spoiled food, or even your morning coffee. For many, this is a reality. Today, February 27, is , a day dedicated to the loss of smell.

Anosmia is more than just a missing sense; it significantly impacts safety, nutrition, and emotional well-being, often leading to feelings of isolation. At the Florida Chemical Senses Institute (FCSI), our research is dedicated to unraveling the complexities of our chemical senses to better understand conditions like this.

If you or someone you know is affected, there is expert help available. We are proud to partner with the UF Health Smell Disorders Program, which provides dedicated medical care for patients.

Join us in raising awareness by sharing this post. Your sense of smell is vital, and for those who have lost it, understanding and support are crucial.

For more information about the UF Health Smell Disorders program, visit www.smellclinic.fcs.institute.ufl.edu

To learn more about the chemical senses, visit our website at www.fcs.institute.ufl.edu

02/24/2026

Ever wonder what a fish tastes like to a penguin? 🐧 Most likely, it just tastes salty. While humans enjoy five types of taste, a 2015 study found that penguins have lost the ability to detect sweet, bitter, and savory flavors.

Researchers believe this happened millions of years ago as penguins evolved in the frigid Antarctic. The specific protein that registers sweet, bitter, and savory tastes does not function well in extreme cold, so it may have disappeared. This, combined with their habit of swallowing food whole, suggests that for a penguin, taste perception is not very important.

www.fcs.institute.ufl.edu
www.amnh.org/explore/news-blogs/penguins-taste-salty-sour

02/23/2026

A major congratulations to FCSI member Sarah Sniffen, who has won the 1st place prize in the 2026 Luttge Awards for her outstanding graduate research project, "Neural circuit mechanisms directing emotional responses to odors."

The Luttge Award, which serves as a memorial tribute to the late William G. "Bill" Luttge, former department chair and the first director of the UF MBI, recognizes exceptional work in neuroscience. Great job, Sarah!

02/19/2026

Giving back. 🐊💙

Stand Up & Holler is more than a day of giving. It’s a celebration of what we can achieve together. On February 19, 2026, Gators from every corner of the globe will rally to champion a shared mission: supporting the University of Florida as it tackles grand challenges and shapes a brighter future for our state, nation, and world.

The Gator Nation® is everywhere, and when we unite, we’re unstoppable. Your gift, combined with the collective strength of our global community, will spark discovery, fuel innovation and open doors to new opportunities across UF.

Let’s show the world what it means to Stand Up & Holler. Together, we make a difference.

Giving to the FCSI: https://www.uff.ufl.edu/giving-opportunities/007741-florida-chemical-sense-institute-fcsi/

Check our bio for more info.

02/18/2026

February 20th is the deadline for the regular registration rate and the hotel group rate for the International Flavor Summit (Mar 16–18 | Orlando, FL).

Swipe to see who you will meet!

Register + agenda: conference.ifas.ufl.edu/flavorsummit

02/17/2026

Ever wondered why cilantro tastes like soap to some people? ☘️ It's not just a matter of preference... it's rooted in genetics.

A specific gene, OR6A2, can make individuals highly sensitive to chemical compounds in cilantro called aldehydes, causing them to perceive a soapy flavor. However, this genetic predisposition isn't necessarily permanent. With positive exposures and experiences, your brain can learn to overcome this aversion. A helpful tip for those willing to try is that crushing the leaves can help diminish the soapy taste.

02/16/2026

The countdown begins!🐊💙

Stand Up & Holler is more than a day of giving. It’s a celebration of what we can achieve together. On February 19, 2026, Gators from every corner of the globe will rally to champion a shared mission: supporting the University of Florida as it tackles grand challenges and shapes a brighter future for our state, nation, and world.

The Gator Nation® is everywhere, and when we unite, we’re unstoppable. Your gift, combined with the collective strength of our global community, will spark discovery, fuel innovation and open doors to new opportunities across UF.

Let’s show the world what it means to Stand Up & Holler. Together, we make a difference.

Giving to the FCSI: https://www.uff.ufl.edu/giving-opportunities/007741-florida-chemical-sense-institute-fcsi/

Check our bio for more info.

02/14/2026

Happy Valentines Day from the FCSI! 💗

Address

1200 Newell Drive, PO 100267
Gainesville, FL
32610

Telephone

+13522945360

Website

https://fcs.institute.ufl.edu/

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