蓋瑞·博尚

蓋瑞·K·博尚（）是一名遺傳學家，於1990年8月至2014年9月期間擔任主任暨總裁。

博尚於1965年自卡爾頓學院畢業，獲生物學學士學位。1971年於芝加哥大學取得生物心理學博士學位。同年以博士後研究員身分加入新成立的莫內爾中心，1973年獲聘為教職人員，並於1981年晉升為研究員。

博尚在莫內爾中心持續推動積極的研究計畫，探索與味覺、嗅覺及化學感覺相關的多元議題。身為心理生物學家，他的研究成果不僅推動了發展心理學、生理心理學及知覺領域的進展，更為遺傳學、發育生物學、免疫生物學、動物行為學及分子生物學等領域作出重要貢獻。

其被公認為全球頂尖的化學感官科學專家之一，博尚擔任多家政府與私人機構的科學顧問，包括國家科學基金會、美國國家衛生院及美國醫學研究院。

2009至2010學年間，博尚擔任美國醫學研究院「降低美國鈉攝取策略委員會」委員，並於委員會報告發布後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.廣泛宣講其建議方案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.。

2025年，博尚因「研究嬰兒哺乳時母親食用大蒜對嬰兒的影響」而獲得搞笑諾貝爾獎。

 部分出版 
Mennella JA, Beauchamp GK, Maternal Diet Alters the Sensory Qualities of Human Milk and the Nursling’s Behavior. Pediatrics 88, 4, 1991, pp. 737-744. .
Beauchamp, G. K. and J. A. Mennella. (2011) “Flavor perception in human infants: development and functional significance.” Digestion. 83.1, 1-6.
Mennella, J. A.; Lukasewycz, L. D.; Griffith, J. W.; Beauchamp, G. K. (2011) “Evaluation of a forced-choice, paired-comparison tracking procedure method for determining taste preferences across the lifespan.” Chemical Senses. 36.4, 345-55.
Mennella, J. A., Lukasewycz, L. D., Castor, S. M., and Beauchamp, G. K. (2011) “The timing and duration of a sensitive period in human flavor learning: a randomized trial.” American Journal of Clinical Nutrition. 93, 1019-24.
Mennella, J. A., Ventura, A. K., and Beauchamp, G. K. (2011) “Differential growth patterns among healthy infants fed protein hydrolysate or cow-milk formulas.” Pediatrics. 127.1, 110-18.
Peyrot des Gachons, C; Beauchamp, G. K.; Stern, R. M.; Koch, K. L.; Breslin, P. A. S. (2011) “Bitter taste induces nausea.” Current Biology. 21, R247-R248.
Peyrot des Gachons, C; Uchida, K.; Bryant, B. P.; Shima, A.; Sperry, J. B.; Dankulich-Nagrudny, L.; Tominaga, M.; Smith, A. B. III; Beauchamp, G. K.; Breslin, P. A. S. (2011) “Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal.” Journal of Neuroscience. 31.3, 999-1009.
Field, K. L.; Beauchamp, G. K.; Kimball, B. A.; Mennella, J. A.; Bachmanov, A. A. (2010) “Bitter avoidance in guinea pigs (Cavia porcellus) and mice (Mus musculus and Peromyscus leucopus).” Journal of Comparative Psychology. 124, 455-59.
Kwak, J.; Willse, A.; Preti, G.; Yamazaki, K.; Beauchamp, G. K. (2010) “In search of the chemical basis for MHC odourtypes.” Proceedings of the Royal Society. B277, 2417-25.
Beauchamp, Gary K. and Linda Bartoshuk. Tasting and smelling. San Diego, Academic Press, c1997.

 外部連結 
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.

 參考資料 

Category:美國遺傳學家
Category:卡爾頓學院校友
Category:芝加哥大學校友
Category:搞笑诺贝尔奖得主