The taste of foods such as broccoli, coriander and brussels sprouts can divide many of us.
But there is hope for those wanting to broaden their palate, according to Dr Veronique Chachay from UQ's School of Human Movement and Nutrition Sciences.
"Different textures and food presented in a different way can help develop certain tastes," she said.
"We can change our tastes by the number of exposures to a certain food."
For example, someone who dislikes bananas should eat them daily over a two-week period in different forms: mashed, whole and with other foods.