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Cordelia Running is an Associate Professor in the Department of Nutrition Science at Purdue University. Her research focuses on sensory science, food flavor, ingestive behavior, and food chemistry. Running is passionate about understanding how oral sensations and secretions can influence food healthiness. Her lab, the Saliva, Perception, Ingestion, and Tongues Lab (SPIT lab), conducts experiments examining how saliva adapts to various diets and how these adaptations can affect taste and nutrient absorption. Dr. Running's projects aim to help individuals reduce sugar intake and increase their consumption of vegetables, with an emphasis on flavor as a critical factor in dietary choices. She believes that a food's health benefits are only realized when it is consumed, and therefore flavor is a vital component in aiding individuals to improve their diets. Dr. Running earned her PhD from Purdue University in 2015, and her ongoing work addresses developmental health, wellness, and healthy lifestyles, emphasizing the importance of flavor in nutritional science.
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