Contact Information

(267) 519-4947
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Ting-Wei Mi


Postdoctoral Fellow, Monell Chemical Senses Center

Laboratory of

Dr. Yali Zhang


Ph.D., Plant Science, China Agricultural University (Beijing, China)

Research Summary

Taste is a fundamental sense required to perceive food flavor including food taste, texture, temperature, etc. To unravel how animals detect the physical and chemical information from the food environment, we use model organisms such as the fruit fly and mouse to explore the peripheral and central gustatory mechanisms that regulate food preference and feeding behavior.


Taste, molecular biology, patch-clamp recording, neuroscience, ion channel

Recent Publications

Boya Zhang, Yangzhige He, Yanpeng Xu, Fan Mo, Ting-Wei Mi, Qing Sunny Shen, Chunfeng Li, Yali Li, Jing Liu, Yihui Wu, Guilai Chen, Wenliang Zhu, Chengfeng Qin, Baoyang Hu and Guomin Zhou. (2018) Differential antiviral immunity to Japanese encephalitis virus in developing cortical organoids. Cell Death & Disease, 9, 719.

Gang-Bin Tang, Yu-Qiang Zeng, Pei-Pei Liu, Ting-Wei Mi, Shuang-Feng Zhang, Shang-Kun Dai, Qing-Yuan Tang, Lin Yang, Ya-Jie Xu, Hai-Liang Yan, Hong-Zhen Du, Zhao-Qian Teng, Feng-Quan Zhou, and Chang-Mei Liu. (2017) The histone H3K27 demethylase UTX regulates synaptic plasticity and cognitive behaviors in mice. Frontiers in Molecular Neuroscience, 10, 267.