This project was created for the annual Science Museum Lates event, under the topic of Food and Drinks. It aimed to reveal the effect of genetics on our food choices via a participatory activity. 

​

It was based on the PTC (Phenylthiocarbamide) taste test, which is used to determine the type of gene present in our taste receptors. Science says that our ability to taste PTC affects are food choices. According to the test, 75% of people are 'Supertasters', i.e., they are able taste the bitterness of PTC, while 25% of people are 'Non-tasters', i.e., they cannot taste the PTC at all. Supertasters are found to be extremely sensitive to bitter and extreme flavours, while non-tasters, due to their low sensitivity, are more tolerant to all kinds of flavours and food. 

​

To communicate this research, we modelled a supermarket- a place where food choices are usually made. We invited the audience to pick their favourite vegetables and bring it to the cashiers where they undergo the PTC test. We evaluated whether their pick matched their genetic food inclinations or not. Based on that, we gave them a receipt stating how loyal they have been to their genes. The activity brought out the conflict between voluntary and involuntary food choices by communicating the information experientially.