Sensory nutrition is a research area that aims to understand how sensory perception, particularly taste and smell, shapes dietary behaviours, nutrition, and disease risk. In this talk, I will discuss how both genes and the environment contribute to individual differences in taste and olfactory perception, and how these differences influence dietary choices. Building on this foundation, I will highlight our use of genetic and statistical approaches to investigate the causal impact of dietary exposures on health outcomes. Finally, I will introduce a new framework that leverages sensory genetics to strengthen causal inference in nutritional epidemiology, offering insights into how food intake directly contributes to disease risk and prevention.