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 Genetic Epidemiology. Daniel's research applies statistical methodologies to twins and large-scale genetic/genomic data to understand 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, International Journal of Epidemiology, and PLOS Genetics, 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 work demonstrating that bitterness perception affects the consumption of coffee, tea, and alcohol was featured in the Scientific Reports' Top 100 most highly assessed papers in 2018. Daniel joined the editorial board of the Twin Research and Human Genetics in 2020. He co-chairs the translation team in the Global Consortium of Chemosensory Research and coordinates the translation of online surveys, which is available in >30 languages and filled by >40k participants around the world. Daniel's current research topics include:

  1. Developing statistical 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