National Smell and Taste Center

The National Smell and Taste Center (NSTC) at the National Institutes of Health (NIH) is dedicated to advancing understanding of the chemical senses (smell and taste) and related disorders through comprehensive research, patient care, and education. NSTC was formed through collaborations among several NIH research laboratories and clinics to address the need to expand work in smell and taste research—a need that captured national attention during the COVID-19 pandemic. NSTC’s mission is to improve the health and quality of life of individuals affected by these sensory disorders through:

• Innovative research that enhances our understanding of the sensory, biological, and chemical mechanisms underlying smell and taste. Through conducting and supporting groundbreaking research, we aim to unravel the complexities of these senses—from molecular insights to their clinical impact on nutrition, behavior, and overall health and well-being.
• Comprehensive care that is focused on providing compassionate, state-of-the-art interventions for individuals affected by smell and taste disorders. By integrating evidence-based findings into clinical practice, we aim to develop effective diagnostic, therapeutic, and rehabilitative strategies that improve quality of life.
• Education and outreach to healthcare professionals, researchers, patients, and the public about the importance of smell and taste in human health. Through training programs, public awareness outreach, and collaborations, we strive to disseminate knowledge, encourage preventive measures, and foster a community of support for affected individuals.

At NSTC, we are dedicated to excellence, collaboration, and innovation. We believe in the power of interdisciplinary research and the importance of patient-centered approaches to unravel the mysteries of smell and taste, with the goal of advancing the science of communication to improve lives.

Through collaborations with other NIH institutes, we are advancing our understanding of smell and taste as biomarkers for human health, potentially increasing early detection of Alzheimer’s disease and other neurodegenerative disorders and improving early treatment and patient outcomes.