
Catherine Forestell
ProfessorDepartment of Psychological Sciences at William & Mary in Virginia (Associate Professor)
PhD in Experimental Psychology at Dalhousie University in Nova Scotia. After, she obtained a postdoctoral fellowship at the Monell Chemical Senses Center in Philadelphia.
Teaches courses in developmental psychology, health psychology, and research methods in William & Mary.
Her research, which focuses on understanding how early experiences play a role in the development of food preferences and addictive behaviors, has been funded by the Canadian Institute of Health Research and the National Institutes of Health.
Articles from this author

Flavor Perception and Preference Development in Human Infants

You Are What Your Parents Eat: Parental Influences on Early Flavor Preference Development

The Development of Flavor Perception and Acceptance: The Roles of Nature and Nurture
Videos from this author

Video Teaser: Taste development, Perception and Food preference in Young Children

Video Teaser - Taste development, Perception and Food preference in Young Children

NNIW95: Taste development, perception and food preference in young children

Early Learning about Flavors: Functional Significance and Implications for Health