XCU-30407 Sensory Science IV: Food Choice and Acceptance

Course

Credits 7.50

Language of instruction:

English

Assumed knowledge on:

HNE-30506, HNE-30606, XCU-30307, MAT-20306 or MAT-24306

Continuation courses:

XCU-60315

Contents:

The course introduces the determinants of food choice and acceptance throughout the life span addressing sensory, learning, developmental, physiological and situational factors. An integrated view on how preferences and food habits are formed and are related to sensation, perception, cognition, and physiological processes are presented. The effects of food intake and sensory experiences on human feelings of satiety and emotion will be introduced as well as the related neurophysiological processes occurring in the brain in relation to food habits and addiction.
The relation between consumption of a specific food and the physiological responses in the human body will be highlighted and discussed in relation to bioactive components with both a sensory function and metabolic effects. Advanced sensory and neurophysiological methods and techniques for measuring specific responses in relation to eating behavior are introduced theoretically and with practical demonstrations.
The topics covered by the course are: preferences (learning, dynamics, choice) including acceptance and preference testing; processing of sensory and appetite stimuli in the brain, including multi-sensory integration; physiological processes of GI-tract in relation to eating behavior including appetite, satiety, satisfaction; introduction to meals and eating habits in a socio-cultural context, situational factors and gastronomy in relation to preferences and eating behavior.

Learning outcomes:

After this course, the student is expected to:
- know the most important factors that play a role in food acceptance and implications for research and practice;
- know and understand the coupling between sensory and physiological effects of food ingestion;
- know the neurological principles and mechanisms in relation to sensory perception, desires, appetite and food reward;
- know the physiological processes and feedback mechanisms in relation to sensation, perception, cognition and learning of foods.

Activities:

Lectures, theoretical and practical exercises, seminars and excursions.

Examination:

A written exam. Requirement for attending exam: Laboratory work carried out, presentations given at colloquia, report submission.

Literature:

Scientific papers and chapters from relevant books.