Unraveling the Science of Flavor: From Genetics and Data to Michelin Stars . MCDB 16

This introductory course investigates the intersection between gastronomy and neuroscience, focusing on the principles underlying food perception. Through hands-on experiments, we explore the molecular and cellular mechanisms that shape our senses of taste and smell. For instance, we will examine the genetic basis that makes cilantro taste delightful to some and soapy to others. By understanding multi-sensory integration, we will discuss why it is a secret weapon for any skilled cook. During the whole class, theory is presented through interactive demonstrations, offering a practical approach to understanding flavor science. Additionally, the course covers basics of experimental design, data analysis and hypothesis testing.

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