|Teaching method||Contact hours|
|Practical intensively supervised||36|
|Course coordinator(s)||dr. G Jager|
|Lecturer(s)||prof. dr. ir. C de Graaf|
|dr. G Jager|
|dr. S Boesveldt|
|dr. PAM Smeets|
|dr. ir. O van de Rest|
|prof. dr. ir. CPGM de Groot|
|prof. dr. RF Witkamp|
|dr. ir. PW van Kleef|
|Examiner(s)||prof. dr. ir. C de Graaf|
|dr. G Jager|
Language of instruction:
Assumed knowledge on:
Basics of human physiology, basics of Nutrition Behaviour
This course focuses on acquisition of knowledge and skills for the study of the emerging field of human nutritional neurosciences, at the interface of neurobiological and behavioral sciences. The course consists of plenary lectures and practical work. Lectures cover both basic as well as state of the art topics: introduction to Magnetic Resonance Imaging (MRI) and functional MRI; introduction to electrophysiological measurements related to food choice and eating behavior; the effects of macro- and micronutrients on human brain function and behavior; foods and supplements that modulate human cognitive brain function and behavior; the neurobiological basis of sensory perception, satiety and food-related cognitive processes (e.g. preference learning, memory, emotions, and decision making related to food choice); neuro-economics and marketing.
The practical work includes supervised tutorials and a computer training. Tutorials cover various parts of the brain involved in sensory perception, satiety and food-related cognitive processes, and how these brain areas function. Computer training involves instruction and practice sessions on SPM (Statistical Parametric Mapping), an academic software toolkit for the analysis of functional MRI data.
After successful completion of this course students are expected to be able to:
- have basic theoretical knowledge on various methods used in human nutritional neuroscience (fMRI, EEG, Autonomic nervous system measurements like electrodermal response measurements);
- have theoretical knowledge on neuropsychobiological models explaining core functions involved in nutrition and eating behaviour (perception of taste and smell, satiety, the role of learning and emotions in food choice, modulation of food-related brain function by nutrients and/or food supplements), cognitive factors affecting consumer behaviour);
- to identify various brain parts involved in food-related behaviour and describe their function;
- have the skills to analyse and interpret a set of fMRI data from a food-related fMRI experiment (data will be provided).
- lectures on the basics as well as state of the art of this field - tutorials on this topic - practical consisting of computer training on SPM, an academic software toolkit for the analysis of functional MRI data.
A written exam. The results of the computer training contribute to the final grade for the course.
To be announced.
|Compulsory for:||WUPEB||BSc Minor Psychobiology of Eating Behaviour||3WD|