What it is about
You will learn the molecular foundations of smell and taste recognition as well as their evaluation and analysis. In the end, you will be able to distinguish perceptions of taste and smell from other chemosensory signals such as chemesthesis or pheromone perception, and you will understand the significance of these senses for food preferences.
What you will be able to do
- Understand the molecular foundations of taste and smell
- Distinguish taste and smell perception from chemesthesis and pheromone perception
- Familiarity with the possible physiological relevance of extrasensory chemosensory stimuli
- Know the importance of chemical senses for food preferences and consumption
What the module consists of
- VorlesungDelivery of theoretical foundations via PowerPoint and provision of lecture content as PDFs
- SeminarReading current research literature, selecting a paper and presenting it critically; discussion with fellow students
Teaching method
- PowerPoint-Präsentationenfor structured delivery of content during the lecture
- Selbstständige Literaturrecherche und Lektüreto deepen knowledge and prepare for seminar presentations
- Seminardiskussion und Präsentation wissenschaftlicher Publikationento follow current research and train critical appraisal and presentation skills