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Dan Han

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Dan Han, PsyD, CELM, FANA
Organization(s)University of Kentucky College of Medicine, International Society of Neurogastronomy
Known forclinical neuroscience, clinical psychology, neuropsychology, neurogastronomy, neurotrauma

Dan Han, PsyD, CELM, FANA is an American neuroscientist and clinical psychologist, who specializes in neuropsychology, neurotrauma, and neurogastronomy.[1] He is one of the founders of the International Society of Neurogastronomy.[2] He is a Fellow of the American Neurological Association. Han is currently a Professor of neurology, neurosurgery, and physical medicine & rehabilitation at the University of Kentucky College of Medicine.[3]

Career

Han trained in clinical psychology and neuropsychology at Loyola University Chicago, Adler University, University of Chicago, and Rush University. He then completed a fellowship at the Charles Matthews Neuropsychology Lab under Bruce Hermann, PhD at the University of Wisconsin School of Medicine and Public Health.[4] After his training, he has been on faculty at the University of Kentucky College of Medicine, leading its neuropsychology division. In 2012, Han and Frédéric Morin conceptualized the inaugural symposium of the International Society of Neurogastronomy (ISN). Over the next subsequent years, Han, Morin, Gordon Shepherd, MD, DPhil, Tim McClintock, PhD, Bob Perry, Kelsey Rahenkamp, Siddharth Kapoor, MD, Ouita Michel, and Bret Smith, PhD formed ISN with sponsorship from the National Institutes of Health.[5][6][7][8]

Neurogastronomy

Neurogastronomy is the neuroscience of flavor perception in the brain, and as a neuropsychologist Han incorporated clinical variables into this new field and coined the term clinical neurogastronomy.[9] Han works with diverse academic professionals investigating smell, taste, and flavor mechanisms.[10] ISN aims to expand evidence-based approaches to promote human health, quality of life, clinical management, and related economics of food sustainability.[11] With this in mind, Han introduced the concept of flavor economics as an application of neurogastronomy for global health and food sustainability.[9] The interdisciplinary meetings of neurogastronomists via ISN were initially led by Han and his colleagues between 2015 and 2018. International efforts were fostered involving five countries. Olfaction, taste, cognitive, bioenergetics, and food technology scientists annually participate in this intersection of neurogastronomy. Culinary involvement has included celebrity chefs from TV shows such as Top Chef, Parts Unknown, The Layover, and Bizarre Foods.[6][7][8][12][13][14]

Han with founding members of ISN at the 2015 Society for Neuroscience meeting in Chicago (left to right: Siddharth Kapoor, MD, Timothy McClintock, PhD, Dan Han, PsyD, Gordon Shepherd, MD, DPhil, and James Geddes, PhD).

In 2015, Han created the Applied Neurogastronomy Challenge within ISN’s project events,[5] which incorporates interdisciplinary teamwork to address dietetic and nutritional needs of clinical patient populations. This was noted as a novel and innovative application of systems neuroscience. Such acknowledgements were featured in Newsweek,[6] National Geographic,[15] The Wall Street Journal,[7] The Atlantic,[16] Huffington Post,[17] Business Insider,[18] The APA Monitor on Psychology,[19] The American Society of Clinical Oncology (ASCO) Post,[20] The New Scientist,[21] STAT News,[12] Brain World,[22] The Chicago Tribune,[23] Chemical Senses,[24] 중앙일보,[25] The Science Times Korea,[26] and other peer reviewed or news outlets, which were featured in 13 countries (United States, United Kingdom, Canada, South Korea, Russia, South Africa, Australia, Portugal, Spain, Netherlands, Italy, Romania, and Malaysia), covered in 9 languages (English, Korean, Danish, Italian, Spanish, Romanian, Russian, Portuguese, and Malay).

Honors

2014: Honor the Fallen Soldier Patriot Coin Medallion, Association of the United States Army – CPL Bill McMillan Chapter

2015: Founder – Recognition of Service plaque, International Society of Neurogastronomy

2016, 2019: Abraham Flexner Excellence in Medical Education Award(s), The Academy of Medical Educators

2016: Jack Runyon Community Service Award, Kentucky Psychological Association

2017: 2018 Blavatnik Nominee for Life Sciences, The New York Academy of Sciences

2019: Psychologist of the Year Award, Kentucky Psychological Association

The 2016 ISN panel discussion on Anosmia, a neurologic condition involving olfactory deficit (left to right: Dan Han, PsyD, Stuart Firestein, PhD, Siddharth Kapoor, MD, Jehangir Mehta, David Van Sanford, PhD, and Nisha Pradhan).

2020: The Visionary Alumni Award, 150th Anniversary of Alfred Adler – 2020 Adlerian Summit

References

  1. ^ "Faculty page | College of Medicine". med.uky.edu. Retrieved 2020-12-10.{{cite web}}: CS1 maint: url-status (link)
  2. ^ "Neurogastronomy: How our brains perceive the flavor of food". ScienceDaily. Retrieved 2020-12-10.
  3. ^ "Clinical Provider Bio | UK HealthCare". ukhealthcare.uky.edu. Retrieved 2020-12-10.{{cite web}}: CS1 maint: url-status (link)
  4. ^ "Alumni | Department of Neurology | UW Madison". www.neurology.wisc.edu. Retrieved 2020-12-10.
  5. ^ a b "Our History". ISN: The International Society of Neurogastronomy. Retrieved 2020-12-10.
  6. ^ a b c EDT, Jessica Firger On 04/27/16 at 6:01 AM (2016-04-27). "How neurogastronomy will soon alter your perception of flavor". Newsweek. Retrieved 2020-12-10.{{cite web}}: CS1 maint: numeric names: authors list (link)
  7. ^ a b c Wang, Shirley S. (2015-11-16). "The Science of Neurogastronomy, or How Our Brains Perceive the Flavor of Food". Wall Street Journal. ISSN 0099-9660. Retrieved 2020-12-10.
  8. ^ a b Baral, Susmita (2015-10-19). "Neurogastronomy 101: The Science of Taste Perception". Eater. Retrieved 2020-12-10.
  9. ^ a b "Our History". ISN: The International Society of Neurogastronomy. Retrieved 2020-12-11.
  10. ^ "Your brain on Skittles: It may not be telling you the truth".{{cite web}}: CS1 maint: url-status (link)
  11. ^ "Our Mission". ISN: The International Society of Neurogastronomy. Retrieved 2020-12-10.
  12. ^ a b "A cook-off seeks to awaken cancer patients' ruined sense of taste". STAT. 2016-12-21. Retrieved 2020-12-10.
  13. ^ "Neuroscience comes to dinner: How brain tweaks could change our diet". Grist. 2015-09-22. Retrieved 2020-12-10.
  14. ^ "What Does the 1812 Overture TASTE Like?". UKNow. 2016-12-14. Retrieved 2020-12-10.
  15. ^ "Between Clinic and Kitchen, New Hope for Patients With Taste Loss". National Geographic. 2015-11-18. Retrieved 2020-12-10.
  16. ^ Sheikh, Knvul (2017-02-13). "The Science That Could Make You Crave Broccoli More Than Chocolate". The Atlantic. Retrieved 2020-12-10.
  17. ^ "Neurogastronomy, The Science Of How And What We Eat". HuffPost. 2017-03-14. Retrieved 2020-12-10.
  18. ^ Harrington, Rebecca. "A new movement that uses science to trick your brain could revolutionize how we eat". Business Insider. Retrieved 2020-12-10.
  19. ^ "A matter of taste". www.apa.org. Retrieved 2020-12-10.{{cite web}}: CS1 maint: url-status (link)
  20. ^ "Chef Uses Flavor to Fuel Her Mother's Appetite During Cancer Treatment - The ASCO Post". ascopost.com. Retrieved 2020-12-10.
  21. ^ Wapner, Jessica. "The flavour factory: Hijacking our senses to tailor tastes". New Scientist. Retrieved 2020-12-10.
  22. ^ Relph, Mridu Khullar (2019-12-27). "Learning to Eat Less » Brain World". Brain World. Retrieved 2020-12-10.
  23. ^ Newswise. "Can the brain be tricked into thinking broccoli tastes like chocolate?". chicagotribune.com. Retrieved 2020-12-10.
  24. ^ Herz, Rachel S. (2015-12-11). "Birth of a Neurogastronomy Nation: The Inaugural Symposium of the International Society of Neurogastronomy". Chemical Senses: bjv073. doi:10.1093/chemse/bjv073. ISSN 0379-864X.
  25. ^ 입력 2015.10.22 07:36 (2015-10-22). "[국경밖 과학]무거운 포크와 높은 음(音)이 입맛을 돋군다". 중앙일보 (in Korean). Retrieved 2020-12-10.{{cite web}}: CS1 maint: numeric names: authors list (link)
  26. ^ "음악의 높은 음이 단맛 높인다 – Sciencetimes" (in Korean). Retrieved 2020-12-10.
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