MCDB15NG

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.

Open to Pre-Bio 1st year freshmen only. MCDB 15AA-ZZ courses may be taken for a Maximum of 3 total units, provided letter designations are different, with a limit of 1 MCDB 15AA-ZZ course per quarter.