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Danielle Reed

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Danielle R. Reed
Residence Pennsylvania
Citizenship US
Fields Biologist, Geneticist
Institutions Monell Chemical Senses Center
Alma mater Yale University
Doctoral advisor Judith Rodin, Mark Friedman
Known for Genetic variation in taste and obesity in mice and humans
Notable awards IFF Award, 2008

Dr. Danielle R. Reed is a geneticist currently working at the Monell Chemical Senses Center in Philadelphia, Pennsylvania. She is most notable for her papers regarding genetic variation in taste and obesity in mice and humans. Her seminal studies on the genetics of bitter taste perception led to identification of a critical region of 5p15 whose variation correlated with a person's ability to taste the bitterness of PROP (propylthiouracil). This finding ultimately led to the discovery by Adler and co-workers (Charles Zuker) of a family of bitter taste receptors (taste receptor) located within this critical region of the chromosome. In 2008, Reed received the IFF Award For Outstanding Research On The Molecular Basis Of Taste in recognition of her contributions to the field, and delivered the IFF Lecture at the 2008 ACHemS meeting.

BackgroundEdit

Danielle Reed began her training as a scientist in the laboratory of Stephen Woods at the University of Washington, studying the role of hormonal signals on food intake in rodents. She did her doctoral dissertation with Judith Rodin at Yale University and Mark Friedman at the Monell Chemical Senses Center, focusing on how rodent metabolism changes in response to short term exposure to high fat diets. As a postdoctoral fellow in the laboratory of Arlen Price at the University of Pennsylvania, she learned human genetics, focusing on mapping of genes for human obesity and taste using family-based linkage methods. She established her own laboratory in 2001 at the Monell Chemical Senses Center and her research is divided between genetic mapping of obesity loci in rodent models and human genetics of taste and smell. She teaches a summer class called "A Taste of Chemistry," which is sponsored in part by The Camille and Henry Dreyfus Foundation. She collaborates with Mee-Ra Rhyu from the Korean Food Research Institute on the biology of human salt perception.

AwardsEdit

International Flavor and Fragrance Award for excellence in research, 2008

Select publicationsEdit

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