Researcher biography

Daniel Hwang is a postdoctoral research fellow at the University of Queensland Diamantina Institute. He studied Biochemistry as an undergraduate at the National Taiwan University and a Masters in Biotechnology at the University of Pennsylvania. Following graduation, he worked as a research assistant at the Monell Chemical Senses Center where he first developed a keen interest in genetics and chemosensory perception. Later he secured a scholarship from the University of Washington to complete a Masters in Nutrition and a QIMR Berghofer PhD scholarship to complete a PhD in Genetics and Computational Biology. Daniel's research has contributed to fundamental scientific advances in understanding how genes influence taste perception, dietary behaviour and related health risks, which have since been published in top-tier journals, including the American Journal of Clinical Nutrition and the International Journal of Epidemiology, and subsequently been cited in an international patent for novel methods of wine selection and referred in a major U.S. health policy guideline and a WHO report for the intervention of childhood obesity. His paper demonstrating that bitterness perception affects the consumption of coffee, tea, and alcohol was featured in the Scientific Reports' Top 100 most highly assessed papers of the year in 2018. Recently he is involved in a global initiative to study the loss of smell and taste in COVID-19. Daniel's research interests include:

  1. Developing statistical genetics methodologies to assess parental genetic effects on offspring outcomes
  2. Precision nutrition
  3. Quantifying the impact of radiation-induced taste impairment on nutrition outcomes in cancer
  4. Understanding the link between loss of smell and taste and COVID-19