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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Neurogastronomy
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 12/06/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS525 - Neurogastronomy I. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DOÇ. DR. SEMA EKİNCEK
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites no prerequisities
Courses Recomended Indıvıdual and Taste
Recommended Resources Gordon M. Shepherd (2012). Neurogastronomy: How the Brain Creates Flavor and Why It Matters.Charles Spence & Piqueras-Fiszman, B. (2014). The Perfect Meal: The Multisensory Science of Fo
Work Placement no
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to Neurogastronomy: Definition of neurogastronomy, fundamental concepts, relationship between neurogastronomy and gastrophysics
Week - 2 Fundamentals of sensory perception: Physiology of taste, effects of smell, and multisensory interactions
Week - 3 Brain measurements in neurogastronomy: EEG, brain waves, frontal asymmetry;
Week - 4 Neurophysiological measurement techniques: GSR, facial expression analysis (FEA), and other methods
Week - 5 Visual stimuli: Effects of color, shape, and presentation on taste perception
Week - 6 Auditory and tactile stimuli: Effects of sound, texture, and mouthfeel on eating experience
Week - 7 Taste–smell interactions
Week - 8 Crossmodal interactions: Effects of inter-sensory interactions on eating experience
Week - 9 Literature review: Analysis and discussion of scientific papers on multisensory and crossmodal interactions;
Week - 10 Introduction to experimental design: Hypothesis, variables, and experimental setup
Week - 11 Laboratory practice: Demonstration of measurement devices and sample experimental procedure
Week - 12 Neurogastronomy experimental design: Review of studies
Week - 13 Student project development: Experimental design preparation
Week - 14 Student project development: Experimental design preparation

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
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