We are all familiar with sweet, sour, salty, and bitter, and perhaps less so with umami, the savory fifth taste. Are there more? The Museum’s Genetics of Taste lab is launching a new, groundbreaking population study to find out if and how we detect the taste of fatty acids, also known as omega-3 and omega-6. Nicole Garneau, curator of human health, will discuss how genetics and environment might contribute to sensing these important nutrients, and why it’s important to know if there’s a sixth taste. She will also share details on how you and your family can participate in this research project.