Cordelia Running

Associate Professor, Department of Nutrition Science

Areas of Expertise

Sensory science
Food flavor
Ingestive behavior
Food chemistry

HHS Signature Research Area(s)

Developmental Health and Wellness
Healthy Lifestyles and Vital Longevity

Department of Nutrition Science Research Area(s)

Metabolism and Obesity
Food, Ingestive Behavior and Population Nutrition

Biography

Food should taste good–even when it’s healthy for you, and even when you aren’t healthy.

This belief drives Dr. Cordelia Running’s research. Her lab (the Saliva, Perception, Ingestion, and Tongues Lab–SPIT lab) studies oral sensations and secretions to improve foods for health. Projects include experiments testing how saliva adapts to different diets. Potentially, saliva may adapt to make foods less bitter, or to break down fatty mixtures or starchy foods more quickly. This not only changes flavor and texture of foods, but also could change how nutrients are absorbed. Additionally, Dr. Running is looking into ways to help people reduce their sugar intake and increase their vegetable intake. These studies all emphasize how flavor is an important part of how people decide what to eat, and so addressing flavor is a vital part of helping people successfully improve their diet.

After all, food can only be healthy, or unhealthy, if it’s eaten.

Education

PhD, 2015, Purdue University

Websites

Saliva, Perception, Ingestion, and Tongues Lab

Diversity, Equity and Inclusion

Published Food Chemistry lab manual with experiments for home kitchens

Current Courses

NUTR 453 - Food Chemistry
NUTR 590 - Journey through the Gastrointestinal Tract
NUTR 303 - Essentials of Nutrition