Dr. Gary K. Beauchamp is the director and president of the Monell Chemical Senses Center from August 1990 to September 2014.
Dr. Beauchamp graduated from Carleton College in 1965 with a bachelor's degree in biology. He received his Ph.D. in biopsychology in 1971 from The Pritzker School of Medicine of the University of Chicago. He joined the newly established Monell Center as a postdoctoral fellow in 1971, was appointed to the faculty in 1973, and attained the rank of Member in 1981.
Dr. Beauchamp maintains an active research program at Monell, exploring varied topics related to taste, olfaction, and chemesthesis. Trained as a psychobiologist, his research has contributed to advancements in the fields of developmental psychology, physiological psychology, and perception; he also has made important contributions to the fields of genetics, developmental biology, immunobiology, ethology, and molecular biology.
Considered one of the world's leading experts on chemosensory science, Dr. Beauchamp serves as a scientific advisor to numerous governmental and private organizations, including the National Science Foundation, National Institutes of Health, and Institute of Medicine.
During the 2009–2010 academic year, Dr. Beauchamp served on the Institute of Medicine Committee on Strategies to Reduce Sodium Intake in the United States, and after the release of the committee's report,Committee on Strategies to Reduce Sodium Intake, Institute of Medicine, Strategies to Reduce Sodium Intake in the United States, Jane E. Henry and Christine L. Taylor, Eds. 2010. spoke widely about its recommendations.A summary of the report's recommendations can be found in "Sodium Intake Among Adults – United States, 2005−2006", Morbidity and Mortality Weekly Report (MMWR) 59: 24 ( June 25, 2010): 746-49, published by the Centers for Disease Control and Prevention.
Dr. Beauchamp was awarded Ig Nobel Prize for "studying what a nursing baby experiences when the baby’s mother eats garlic".
Select publications .
Beauchamp, Gary K. and Linda Bartoshuk. Tasting and smelling. San Diego, Academic Press, c1997.
External links Dr. Beauchamp's page at Monell's website Harold McGee, "Extra-Virgin Anti-Inflammatories", New York Times, June 6, 2007. Describes the discovery by Gary Beauchamp, Paul Breslin, and several others of the Monell Chemical Senses Center in Philadelphia, of anti-inflammatory properties of oleocanthal, a component of pungent olive oils. Meet Gary Beauchamp. April 2011 interview with Gary Beauchamp on website of Institute of Food Technologists.
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