Wasabi Receptors and Smart Sushi Labels

Researchers at UCSF have elucidated the structure of the receptor that makes our sensory nerves tingle when we eat wasabi.

As this receptor is important in our perception of pain, knowing its shape should help in the development of new pain medications. A company called Thinfilm, developed very thin, electronic label that tracks vital information about certain foods at each stage of the supply chain. This way, foods like sashimi salmon can have its temperature monitored from the warehouse

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