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Researchers at the С����Ƶ are asking for volunteers to take part in a study looking at how a person’s sense of smell affects the taste of food.

The team is focusing on the perception of food in individuals living with no, or a severely impaired, sense of smell. 

The loss of smell function - known as anosmia - can be temporary or permanent depending on the cause, which is often linked to age, a health problem or a medicine. Some people are also born without a sense of smell.

Studies suggest that globally around 5 percent of the population have anosmia or severe hyposmia (partial loss of smell).

Dr Lorenzo Stafford, an olfactory (sense of smell) researcher in the Department of Psychology at the С����Ƶ, said: “Your sense of taste and smell work together to help you enjoy foods and drinks. When you lose your sense of smell foods can seem tasteless or bland.

“The aim of our study is to help improve the eating experience for individuals who have lost their smell, so that their condition doesn’t have such an impact on their lifestyle.”

Why should I get involved?

• Opportunity to make a real difference in helping us understand different ways of improving the enjoyment of food in those with anosmia (loss of smell function).
• Chance to share the challenges you face when it comes to eating and drinking and also any strategies you commonly use to enhance your eating experience

Study Description

A mutually convenient time will be scheduled for you to come to the University and clear directions will be supplied.  You will meet the Research Assistant on arrival in the department of Psychology. The duration will be approximately 60 minutes.

What will participants be doing?

The study will involve completing a standardised olfactory test, to assess the degree of your smell impairment.  You will then take part in a food test, where you will taste a range of different shop purchased foods and asked to provide feedback (using rating forms) on how you perceive them.  You will then be asked some questions on your own experiences of preparing and consuming food.

Participant characteristics:

• staff, students and the general public living with olfactory (smell) loss
• any gender
• aged 18+
• Good physical health and due to nature of study, not have respiratory problems (e.g. Asthma) or food (including nut) allergies or food intolerance (e.g. gluten) and not suffer from colour vision deficiency

Reward

Participants who complete the study will receive £15 remuneration.

Location

In person participation at the С����Ƶ (Dept of Psychology).

Closing date for applications

18^th August 2023.

Apply

If you are interested in taking part in this study please contact the researcher Abigail Morris up2062738@myport.ac.uk