Loss of senses of smell, taste could identify COVID-19 carriers
M. Yanina Pepino
M. Yanina Pepino from the Department of Food Science and Human Nutrition is a member of the Global Consortium for Chemosensory Research.
Photo by L. Brian Stauffer

A global team of more than 500 researchers, including many experts in smell and taste perception, is investigating the abrupt loss of smell and taste – called anosmia and hypogeusia, respectively – in association with COVID-19 and whether these symptoms could help predict patients who may have the disease and could be at risk of being contagious.

Read more from the Illinois News Bureau.