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Sally Eldeghaidy

Research Fellow, Faculty of Science

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Biography

I graduated in Physics at Suez Canal University, Egypt. In 2005, I joined the Sir Peter Mansfield Imaging Centre (SPMIC) to complete my PhD in a multi-disciplinary project with the sensory science group at the University of Nottingham. During this period I gained a wide ranging experience in functional magnetic resonance imaging (fMRI) including improving acquisition methods and fMRI analysis techniques to understand the neural mechanism underlying taste and flavour perception. The collaboration with sensory science group has enriched my knowledge on food science and flavour perception on the peripheral level as well as the central level. Following my PhD I continued my research interest at SPMIC in revealing the brain's response to oral fat and the effect of taste phenotype (e.g. PROP and thermal tasters) on taste and flavour perception.

Research Summary

I am currently using ultra high field (7T) to investigate how different tastes are represented in the primary gustatory cortex "gustotopic mapping". This also extends to understand how gustotopic… read more

Selected Publications

Current Research

I am currently using ultra high field (7T) to investigate how different tastes are represented in the primary gustatory cortex "gustotopic mapping". This also extends to understand how gustotopic maps differ with individual variation in taste phenotype and genotype (PROP and thermal taste). I am also investigating the brain's response to phantom taste which is elicited in some individuals "thermal tasters" when their tongue is thermally stimulated. For further details please visit the website: http://www.nottingham.ac.uk/biosciences/research/research-themes/taste-map/taste-map.aspx.

I am also investigating the gut-brain interactions in Crohn's disease patients in collaboration with Dr. Gordon Moran at the Nottingham Digestive Diseases Centre (NDDC), School of Medicine, University of Nottingham.

Past Research

My PhD and following research was focused on investigating the BOLD-fMRI response associated with neural activation in both core sensory (taste/olfaction) and cognitive responses including:

  • The cortical mechanism of flavour perception and the integration of taste and aroma.
  • The brain's response to oral fat perception and the effect of taster status.
  • The interaction between fat and the cortical response to flavour.
  • The mechanism involved in oral fat satiation, through gut-brain interaction.
  • The correlation between BOLD response and P300 ERP in auditory oddball paradigm, using simultaneous acquisition of EEG and fMRI.

School of Physics and Astronomy

The University of Nottingham
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Nottingham NG7 2RD

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