The modern diet is a leading cause of morbidity and mortality. We know what we should be eating, but lack the ability to promote change. Led by principal investigator Alexandra DiFeliceantonio, Ph.D., our lab seeks to understand the basic mechanisms of food choice. We approach this issue in two ways. One, we seek to isolate properties of foods in our modern food environment to evaluate their effect on physiology, brain function, and brain-physiology interaction. Second, we seek to understand how individual differences in response to these food properties can confer risk or benefit for disease outcomes.