Food Scientist and new discoveries

Food Scientist and new discoveries I'm one of those people who puts salt on everything, even pineapple. I know, I know it's not healthy, but it seems a minor vice in the big scheme of things. Thanks to the efforts of food technologists at a company called Senomyx, my salt shaker might not be a shaking much longer. Like the explorers of old, food scientist are constantly trying to discover new ways to spice up food, finding the today's "spice of life" equates to devising methods to make food taste better, but be healthier. Senomyx researchers have found that by using their knowledge of human genome sequences to identity taste receptors, coupled with a biotech process that creates a chemical that tricks receptors into believing they are tasting something they are not, they might have hit the mother load. Food companies will pay millions for the technology of taste. While consumer groups applaud this discovery they do warrant caution until the chemical has undergone more safety testing. I'm Susan Allen and this is Food Forethought. Source: New York times April 6, 2005 Better disguises through Chemistry.