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LO-1
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Explains the fundamental concepts of neurogastronomy.
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LO-2
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Evaluates the effects of taste, smell, and other senses on food perception.
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LO-3
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Describes the relationship between neurocognitive processes and sensory perception.
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LO-4
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Compares and interprets measurement techniques used in neurogastronomy studies (EEG, GSR, FEA, etc.).
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LO-5
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Analyzes the role of sensory and crossmodal interactions in consumer perception.
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LO-6
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Explains the basic elements of experimental design (hypothesis, variables, methods).
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LO-7
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Develops an experimental design in the field of neurogastronomy.
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