Gastronomy and sensory neuroscience share a fundamental interest in perception. In this course, we discuss recent progress made in our understanding of the molecular and cellular inner workings of our gustatory and olfactory systems. We review principles of multisensory integration that affect our everyday life and that are exploited by Michelin star chefs. Finally, we examine how the existence of genetic variability in sensation across individuals can explain differences in the way we interact with food.

Prerequisites: Freshmen/1st year Prebiology majors only.

1

Units

Pass no pass

Grading

1, 2, 3

Passtime

Lower division only

Level Limit

Letters and science

College
These majors only prbio biocs
LOUIS M R
No info found
Winter 2024 . Louis M R
BSIF 1217
T
10:00 AM - 10:50 AM
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MCDB 15NG Louis M R Winter 2023 Total: 30
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