What do your genes say about your food preference? Research behind bitter taste has been ongoing for over 100 years. The ability to taste the bitter compound PTC is inherited and can be determined by genotyping. Get hands-on experience teaching Mendelian genetics and genotyping in this workshop which you can easily bring to your classroom. In this scenario, help a non-bitter taster understand her family genetics - She is the only non-bitter taster in her family! Look at Punnett Squares to make a prediction, then run DNA samples to see the genotypes of the family members. See how bitter taste genotype and phenotype are linked, and how it can play a role in your fondness for certain foods!
This session is sponsored by
Embitec / MiniOne Systems. Proud to contribute to the ASE 2025 Annual Conference
