Tapping into the subconsciousness, Camilla Arndal Andersen has found evidence that the brain registers even the smallest taste differences. Her work has also found evidence that fat could be a new sixth basic taste -- seminly be registered by its taste, in addition to its texture and smell.

Arndal Andersen performs these experiments at her lab in Brabrand, Denmark, and as a scientist at DuPont Nutrition and Biosciences ApS. As Aarhus University says: she does it with the ultimate goal to understand how our brain registers sugar (and fat), to engineer healthier food without compromising taste.

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