Professor Julie Mennella explores how biological and experiential factors shape infants’ acceptance of complementary foods, beginning with flavor learning in utero through exposure to maternal diet in amniotic fluid and breast milk. She explains that taste and smell are functional before birth, with innate preferences for sweet and umami, aversions to bitter and sour, and an evolving acceptance of salt after four months. She emphasizes on delaying added sugars until after two years, practicing healthy eating within the family, and leveraging early sensory plasticity to foster healthy dietary habits. The discussion highlights that flavor learning is a dynamic, reciprocal process between child and family, highlighting the importance of starting early to shape lifelong food preferences and health outcomes.​