Davis, ColbyHacker, Jessica2026-04-222026-04-16https://dspace.husson.edu/handle/20.500.14298/1102This paper is a literature review of recent developments in olfactory reception and general sensory influences on food perception. Different brain processes coordinate to formulate taste perception, including the orbitofrontal cortex, insula, nucleus of the solitary tract, cranial nerves V, VII, IX, and X, and taste buds (Shaikh et al., 2023, p. 2). One can train these sensory receptors to be more open to healthy foods. Various methods have been identified, such as positive imaging while eating (Kaya et al., 2025), listening to pleasant music (Guedes et al., 2025), and utilizing proper mindful fasting techniques to alter appetite (Coletta et al., 2009). Combining mindful eating, pleasant presentation, environmental manipulation, and less restrictive eating can help one overcome misconceptions about healthy foods and improve one’s diet. Keywords: taste perception, healthy eating, obesity, emotional food connection, visual maskingen-USPoster