WTSA Partners
Co-Creating the Future of Sensory Innovation
The World Taste & Smell Association (WTSA) has unveiled its new Partnership Credits program, inviting leading companies, institutions, and innovators to take part in our unique global sensory innovation incubator.
Instead of traditional sponsorships, Partnership Credits recognize organizations that contribute directly to the advancement of open sensory science — supporting research, education, and design that enhance how humans perceive, heal, and connect.
A Collaborative Model for Impact
Through its Innovation Cohorts, WTSA brings together scientists, creatives, technologists, and wellness leaders to explore the frontiers of taste and smell.
Each cohort operates like a living lab — incubating new diagnostic tools, training methods, and multisensory experiences for health and wellbeing.
“Rather than funding logos, we’re inviting partners to help fund discovery,” said Mindy Yang, Co-Founder and CEO of WTSA. “Our Partnership Credits program recognizes those who contribute to sensory innovation — as co-architects, not spectators.”
2026 Focus:
Cognitive Flavor Assessment Protocol
The inaugural 2026 cohort will pioneer new tools to measure and restore retronasal flavor cognition — an emerging frontier in sensory health.
Results will inform clinical applications, consumer wellness programs, and new standards in sensory design.
Space Sensory Lab
The Space Sensory Lab represents WTSA’s boldest frontier — an interdisciplinary research and design initiative exploring how human sensory systems adapt in extreme environments, from microgravity to future space habitats.
Partners in this tier help pioneer the science of perception beyond Earth, collaborating with WTSA’s network of researchers, engineers, and hospitality innovators to prototype human-centered sensory systems for space living, mental wellness, and long-duration missions.
Participation offers naming recognition within the Space Sensory Lab initiative, inclusion in co-authored white papers or media features, and opportunities to contribute to next-generation sensory design pilots for aerospace, wellness, and regenerative environments.
This partnership is ideal for forward-thinking organizations in aerospace, technology, wellness, materials, and hospitality sectors seeking to shape the sensory future of human exploration.
Ways to Participate
Organizations can join the ecosystem through one of four Partnership Credit tiers, each offering tailored recognition, data access, and collaboration opportunities:
| Tier | Contribution | Recognition & Benefits |
|---|---|---|
| Research Ally | $10K | Acknowledgment in cohort reports and WTSA Annual Impact Review; early access to findings; invitation to the Global Taste & Smell Summit. |
| Innovation Partner | $25K | Collaboration on a toolkit or dataset (e.g., CFAP or FlavorQuest); featured partner profile on WTSA channels; quarterly insight briefings. |
| Founding Collaborator | $50K | Co-branding within a cohort initiative; seat on WTSA’s Innovation Council; participation in sensory roundtables and closed-door previews. |
| Anchor Partner | $100K+ | Naming rights for a research pillar (“WTSA × [Brand] Cohort”); media feature; keynote role at the Summit; access to WTSA Labs’ early data pilots. |
Why Join
Align your brand with science-backed sensory wellness
Gain early insight into emerging research and human perception data
Contribute to equitable, open innovation for global health
Be recognized among thought leaders shaping the next era of sensory design
Join the Movement
The WTSA Innovation Cohorts unite the worlds of science, art, and technology to build the systems that expand human perception.
Learn more or request a briefing: tasteandsmell.org/partners or email Development@TasteAndSmell.org
About the World Taste & Smell Association
The World Taste & Smell Association (WTSA) is a 501(c)(3) nonprofit dedicated to advancing the science, education, and cultural understanding of taste and smell.
Through global research initiatives, educational programs, and sensory innovation cohorts, WTSA bridges disciplines to improve quality of life and inspire the future of human experience.
Make an impact today
Support our mission with a donation.
Why Should You Care?
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Dr. Steven Nissen
“Smell loss can significantly affect mental health and quality of life.”
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Rachel Ray
“Flavor is at the heart of cooking; supporting research in this area benefits everyone.”
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Gordon Ramsay
“Losing your sense of taste or smell can change your relationship with food forever.”
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Padma Lakshmi
“Our ability to taste and smell is integral to our cultural and culinary identity.”
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Andrew Zimmern
“As a chef, I can’t imagine the impact of losing my sense of taste and smell; it’s devastating.”
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Tom Colicchio
“Supporting research in taste and smell disorders can help improve the lives of millions.”
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Dr. Tim Spector
“Our senses play a vital role in our health and nutrition.”
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Dr. Scott Gottlieb
“Sensory disorders can be early signs of neurological diseases.”
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Dr. Scott E. Kern
“Cancer treatments can affect taste and smell, making supportive care essential.”
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Thomas Keller
“The complexity of flavor is what makes cooking an art; losing that is losing a sense of artistry.”
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Dr. Danielle Reed
“Genetic research in taste and smell can reveal important insights into human health.”
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Chef José Andrés
“Supporting research in taste and smell is supporting the essence of culinary arts and human experience.”
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Dr. Bruce Boeckx
“Smell and taste disorders can lead to significant changes in dietary habits and overall health.”
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Jiro Ono
“The art of sushi relies on the delicate balance of taste and smell; these senses are irreplaceable.”
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Dr. Thomas Hummel
“Understanding smell loss can help us address broader health issues.”
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Dr. Barry Smith
“Taste and smell are often the first senses to decline, affecting nutrition and quality of life.”
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Dr. Robert Henkin
“Many people suffer in silence from taste and smell disorders, which can lead to depression and anxiety.”
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Sarah Jessica Parker
“Experiencing the loss of taste and smell due to COVID was a real eye-opener. It’s something you never think about until it’s gone, and it significantly impacts your quality of life.”
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Dr. Alan Hirsch
“Taste and smell disorders are more common than people realize and can greatly impact daily life.”
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David Chang
“As chefs, we need to support research that helps preserve our most essential tools: taste and smell.”
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Tom Hanks
“My wife and I both lost our sense of taste and smell when we had COVID-19. It really affected our daily lives and made us aware of how integral these senses are.”