Dan Han

Dan Han is an American neuroscientist and clinical psychologist, who specializes in neuropsychology, neurotrauma, and neurogastronomy. He is one of the founders of the International Society of Neurogastronomy. He is a Fellow of the American Neurological Association, the Royal Society of Medicine, and of the Royal Society for Public Health. Han is currently a Professor of neurology, neurosurgery, and physical medicine & rehabilitation at the University of Kentucky College of Medicine.

Career Han trained in clinical psychology and neuropsychology at Loyola University Chicago, Adler University, University of Chicago, and Rush University, and then completed his fellowship at the Charles Matthews Neuropsychology Lab under Bruce Hermann at the University of Wisconsin School of Medicine and Public Health. After his training, he has been on faculty at the University of Kentucky College of Medicine, leading its neuropsychology division.

Neurogastronomy Neurogastronomy is the neuroscience of flavor perception in the brain, and as a neuropsychologist Han incorporated clinical variables into this field and coined the term clinical neurogastronomy. Han works with diverse academic and clinical professionals investigating smell, taste, and flavor mechanisms. Neurogastronomists aim to expand evidence-based approaches to promote human health, quality of life, clinical management, and related economics of food sustainability. Subsequently, Han introduced the concept of flavor economics as an application of neurogastronomy for global health and food sustainability.

In 2015, Han created the Applied Neurogastronomy Challenge within ISN’s project events,

Honors and awards 2021: Excellence in Medical Education Award - Category: Mentorship (formerly the Abraham Flexner Excellence in Medical Education Award), The Academy of Medical Educators 2017: Blavatnik Nominee for Life Sciences, The New York Academy of Sciences