Cordelia Running

Educational Background

  • B.A., Indiana University
  • M.S., Purdue University
  • Ph.D., Purdue University
  • Post-Doc, Penn State University

Awards & Honors

  • Patsy J. Mellott Teaching Innovation Award, Purdue University, 2017
  • NIH T32 pre-doctoral fellow, Ingestive Behavior Research Center Purdue University, 2014
  • 1st prize Poster presentation Food Oral Processing Conference, 2014
  • North Carolina State University Building Future Faculty Program, 2014
  • Rose Marie Pangborn Sensory Science Scholarship, 2013
  • Society of Flavor Chemists Feeding Tomorrow Scholarship, 2013
  • Institute of Food Technologists Sensory and Consumer Science Division Feeding Tomorrow Scholarship, 2012
  • Ross Fellowship, 2010
  • Gill Center for Biomolecular Research Scholarship, 2002

Activities & Memberships

  • Member, Graduate Women in Science, 2016 – Present
  • Member, American Society for Nutrition, 2015 – Present
  • Executive Committee Member, Purdue Ingestive Behavior Research Center, 2013 – Present
  • Public Information and Affairs Committee Member, Association for Chemoreception Sciences, 2013 – Present
  • Lifetime Member, Phi Tau Sigma, 2011 – Present
  • Member, Institute of Food Technologists, 2010 – Present


Many foods that are purportedly “healthy” are also often unpleasant to eat. Thus, the sensory properties of a food and how those sensations are perceived are paramount to maintaining a healthy diet. Dr. Running’s research aims to use sensations such as taste, smell, and chemesthesis (chemical touch/temperature) to improve the efficacy of foods for health.  Specifically, she is focused on: using spiciness and taste to study oral behavior as a potential tool to modulate salivary secretion and swallowing function; uncovering the potential role of oleogustus (fatty acid taste) in food flavor and healthy lipid levels; using flavor as a tool to understand bioactive properties of flavor active phytochemicals; and investigating the oral physiology of salivary hormone and enzyme secretion.

Click below to find out more about Dr. Running's research: 

Discovery Publications

  • Running, C.A. & Hayes, J.E. (2017). Sip and Spit or Sip and Swallow: choice of methods differentially alters taste intensity estimates across stimuli. Phys Beh, 181: 95-99.

    Running, C.A., Hayes, J.E., and Zielger, G.R. (2016). Degree of free fatty acid saturation influences chocolate rejection in human assessors. Chem Senses, 42(2): 161-166. 
  • Running, C.A. and Hayes, J.E. (2016). Expectation and expectoration: information manipulation alters spitting volume, a common proxy for salivary flow. Phys Beh, 167:180-187.

  • Zaveri, T., Running, C.A., Surapaneni, L., Ziegler, G.R., & Hayes, J.E. (2016). Innovative sensory methods to access acceptability of mixed polymer semisoft ovules for microbicide applications. Drug Deliv Transl Res, in press.
  • Running, C.A., Craig, B.A., and Mattes, R.D. (2015) Oleogustus: The unique taste of fat. Chem Senses. 40(7):507-516.
  • Running, C.A. and Mattes, R.D. (2015) Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid. Am J Physiol-Gastr L. 308(5):G442-G449.
  • Running, C.A. (2015) High rates of false positives in common sensory threshold tests.  Atten Percept Psycho. 77(2):692-700.
  • Running, C.A. and Mattes, R.D. (2014) Different oral sensitivities to and sensations of short, medium, and long chain fatty acids in humans. Am J Physiol-Gastr L. 307(3):G381-389.

Books, Chapters & Monograph Publications

  • Lee, J., Tucker, R.M., Tan, S., Running, C.A., Jones, J.B., & Mattes, R.D. (2015) Nutritional implications of taste and smell. In R. Doty (Ed.), Handbook of Olfaction and Gustation. John Wiley & Sons, Inc, New York, NY.
  • Running, C.A. & Hayes, J.E. (2016) Individual differences in multisensory flavour. In B. Piqueras Fiszman & C Spence (Eds.), Multisensory Flavor Perception: From Fundamental Neuroscience through to the Marketplace. Woodhead Publishing, Oxford.

Other Publications

  • Running, C.A. and Mattes, R.D. (2016). A Review of the Evidence Supporting the Taste of Non-esterified Fatty Acids in Humans. J Am Oil Chem Soc, 93: 1325-1336.
  • Running, C.A. (2016) Human oral sensory systems and swallowing.  Perspectives of the ASHA Special Interest Groups, SIG 13: Perspectives on Swallowing and Swallowing Disorders (Dysphagia). March 2016, Vol. 1, 38-47. doi:10.1044/persp1.SIG13.38.
  • Dhillon, J., Running, C.A., Tucker, R.M., & Mattes, R.D. (2016) Effects of Food Form on Appetite and Energy Balance.  Food Qual Prefer, 48, 368-375.
  • Tucker, R.M., Mattes, R.D., & Running, C.A. (2014) Mechanisms and effects of fat taste in humans. BioFactors, 40(3), 313-326.
  • Running, C.A., Mattes, R.D., & Tucker, R.M. (2013) Fat taste in humans: Sources of within- and between-subject variability. Prog Lipid Res, 52(4), 438-445.
  • Running, C.A., & Mattes, R.D. (2012) Dietary energy density and weight loss. Food Technology, 66(8).


     Food Chemistry.

head shot of cori running

Assistant Professor

Office: STON 209
Phone: 765.494.2282
Fax: 765.494.0906

Department of Nutrition Science, 700 W. State Street, West Lafayette, IN 47907-2059 (765) 494-8228, Fax: (765) 494-0674

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