Dr. Kathryn Medler is an Associate Professor in the Department of Biological Sciences at The State University of New York at Buffalo. Her lab is dedicated to understanding how the taste cells in our tongues are able to detect the chemicals in our food and send this information to the brain so that we can decide whether to eat something or spit it out. The sense of taste is critical for survival, and there are many complex signaling mechanisms involved. In addition to spending time with her family, one of Kathryn’s passions outside of work is travel. While she hasn’t been able to travel as much lately, she has managed to escape the city and spend some long weekends hiking and enjoying nature in the Finger Lakes Region of New York. Kathryn was awarded her B.S. in biology from Texas A&M University, her M.S. in physiology from San Diego State University, and her PhD in neuroscience from Louisiana State University. Afterwards, Kathryn conducted postdoctoral research at Louisiana State University and subsequently at Colorado State University before joining the faculty there at the University at Buffalo in 2004. In our interview, Kathryn shares more about her life and research.
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