Fruit flies have a lot to teach us about the complexity of
food. Like these tiny little creatures, most animals are attracted to sugar but
are deterred from eating it when bitter compounds are added.
A new study conducted by UC Santa Barbara's Craig Montell,
Duggan Professor of Neuroscience in the Department of Molecular, Cellular and
Developmental Biology, explains a breakthrough in understanding how sensory
input impacts fruit flies' decisions about sweet taste. The findings were
published today in the journal Neuron.