Community members invited to participate in studying how variations of the TAS2R4 gene affect the taste of whole wheat.
DENVER ― Dec. 12 ― On Nov. 19, the Genetics of Taste Lab at the Denver Museum of Nature & Science embarked on Genes and Grains, a study designed and conducted in partnership with community scientists, Colorado State University and the United States Department of Agriculture. The Museum invites community members ages 18 and older, and ages 8 – 17 with a guardian present, to participate in studying how variations of the TAS2R4 gene affect the taste of whole wheat.
This new study is part of a larger project funded by a Science Education Partnership Award (SEPA) from the National Institutes of Health (NIH) to conduct research in a way that empowers community participation. Joseph Polman, PhD, associate dean of the School of Education at the University of Colorado and the partner on the SEPA grant, is studying this model of community science in order to understand how the public can contribute to the advancement of science and positively influence science identity in the community.
“We are pushing the boundaries on how you can involve community participation in scientific research,” said Nicole Garneau, PhD, curator of health sciences at the Museum.
The Genetics of Taste Lab’s team of community scientists have been involved in this study from its an inception. A subcommittee of volunteers reviewed applications from leading scientists across the country interested in partnering with the Genetics of Taste Lab. The committee determined which scientific question would be the best fit for the lab and the community it serves, ultimately landing on the Genes and Grains study. From there a design team of staff and community scientists developed and tested protocols, leading to the final design of the research and guest experience.
Each year, the Genetics of Taste Lab conducts a different taste study. Genes and Grains is the sixth study to be completed by community scientists and members of the public. The Lab began with a National Institute of Health SEPA grant to pilot community science. The last two research studies, Savory and Sour and The Science of Sour, are part of the current SEPA grant. Taste is reported as the number-one reason consumers purchase food, and this body of research is contributing to our understanding of the impact of genetics on taste perception. With the help of Museum guests, this community lab is on its way to better understanding why DNA affects the sense of taste and the role taste plays in what individuals choose to eat and their overall health.
Over the next 10 months, the community scientists will enlist 1,500 Museum visitors to participate as guest tasters in the study. Each taster will sample a series of whole wheat wafers and describe what they detect. The community scientist will record the observations and take a DNA sample from the guest tasters via a cheek swab.
Community scientists will then analyze the DNA samples using high-tech equipment in the Genetics of Taste Lab. The results will shed light on how DNA affects human perception of whole wheat, as more sweet or more bitter.
Another key initiative of the project is inviting groups underrepresented in science to participate as both guest tasters in the study and as community scientists. Opportunities to broaden participation are led by the Lab’s community liaison and are twofold. First, the study is fully available in both English and Spanish. Second, the Lab is home to the Comunidad Student Scientist program, with recruitment, training and retention benefits and incentives for students of color in metro Denver, with a focus on students who will be the first generation to attend college in their families.
To participate in the Genes and Grains study as a guest taster, stop by the Genetics of Taste Lab in “Expedition Health” on Level 2. The experiment is available daily, 9 a.m. – 4:30 p.m., Nov. 19 – Aug. 2. Enrollment is free with Museum admission. Experiments run approximately 30 minutes and are subject to the availability of the community scientists on a first-come, first-served basis. It is also possible to make an appointment by emailing [email protected].
Free access to all of the lab’s publications is available at www.dmns.org/genetics.