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