Course Program

Neurophysiology of taste

 

In recent decades, biology has focused on the fundamental mechanisms of sensory perception and human pleasure, demonstrating that taste is also determined by the consumer's sensory, cognitive and hedonistic functions.

As it is important to understand consumer expectations and personal sensitivity, this course also looks at recent advances in molecular biology, the neurosciences and experimental psychology.

Main topics seen in this class :

  • The peripheral mechanisms of sensory perception: what we have learned from genetics, molecular biology, neurophysiology (taste and smell receptors, trigeminals, mechanics, proprioceptives).
  • The central mechanisms of multisensory representations: what functional cerebral imagery and psychophysics (cerebral processing of sensory information, the areas where thought takes place, distribution of information processing, sensory maps, learning process) teach us.the central mechanisms of multisensory representations: what functional cerebral imagery and psychophysics (cerebral processing of sensory information, the areas where thought takes place, distribution of information processing, sensory maps, learning process) teach us.

The Hautes Etudes du Goût reserve the right to modify the organisation and structure of their course program

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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