The Future of Neurogastronomy and Food Science
Expert-defined terms from the Professional Certificate in Neurogastronomy course at London School of Planning and Management. Free to read, free to share, paired with a globally recognised certification pathway.
Action Potential #
An electrical signal that travels along a neuron's axon, allowing communication between neurons. In the context of neurogastronomy, action potentials play a crucial role in the transmission of taste signals from the tongue to the brain.
Amygdala #
A pair of almond-shaped structures located deep within the temporal lobes of the brain. The amygdala plays a significant role in processing emotions, memory, and decision-making, including the emotional aspects of food and eating.
Anosmia #
The loss or absence of the sense of smell. Anosmia can significantly impact a person's ability to taste and enjoy food, as smell plays a significant role in flavor perception.
Chemoreception #
The process by which chemical substances are detected by specialized sensory cells, such as taste and smell receptors. Chemoreception is essential for the perception of flavor in neurogastronomy.
Cephalic Phase Response #
A reflexive response to the anticipation of food or drink, which prepares the digestive system for incoming nutrients. This response can influence taste perception, appetite, and satiety.
Cognitive Neuroscience #
The interdisciplinary study of the brain's role in mental processes, such as perception, attention, memory, and emotion. Cognitive neuroscience is relevant to neurogastronomy, as it helps us understand how the brain processes and experiences food-related information.
Craving #
A strong, persistent desire for a specific type of food or drink. Cravings can be influenced by various factors, including memory, emotion, and physiological needs.
Dopamine #
A neurotransmitter associated with pleasure, reward, and motivation. Dopamine release is triggered by various stimuli, including delicious food, leading to feelings of enjoyment and satisfaction.
Flavor #
The combined sensation of taste, smell, and tactile (mouthfeel) sensations, which contribute to the overall perception of food. Flavor is a crucial aspect of neurogastronomy, as it influences a person's enjoyment and appreciation of food.
Gastrophysics #
The scientific study of the sensory, psychological, and social aspects of eating and drinking, focusing on how various factors influence a person's food preferences, choices, and experiences.
Gustation #
The sense of taste, which involves the detection of five basic tastes (sweet, salty, sour, bitter, and umami) by specialized receptor cells located on the tongue.
Hedonic Value #
The perceived pleasure or enjoyment derived from consuming food or drink. Hedonic value is influenced by various factors, including taste, smell, texture, and emotional associations.
Miracle Berry #
A small, tropical fruit (Synsepalum dulcificum) that contains a protein called miraculin, which temporarily alters taste perception, making sour and bitter foods taste sweet.
Neurogastronomy #
An interdisciplinary field that combines neuroscience, gastronomy, psychology, and chemistry to explore how the brain experiences and perceives food and drink.
Neuron #
A specialized cell that transmits electrical signals throughout the nervous system, allowing communication between different parts of the body, including the brain and the taste buds.
Olfaction #
The sense of smell, which involves the detection of volatile chemical compounds by specialized receptors located in the nasal cavity.
Orbitofrontal Cortex #
A brain region located in the frontal lobes, involved in processing and evaluating rewards, including the rewards associated with food and drink.
Phantom Taste #
The perception of a taste in the absence of a corresponding stimulus. Phantom tastes can be caused by various factors, including neurological conditions, medications, or changes in the environment.
Placebo Effect #
A psychological phenomenon in which a person experiences a real or perceived improvement in symptoms or well-being due to the belief that they are receiving an effective treatment, even if the treatment is inactive or ineffective.
Retronasal Olfaction #
The process by which volatile compounds from food or drink are transported from the oral cavity to the nasal cavity during swallowing, contributing to the perception of flavor.
Salivation #
The production and secretion of saliva, which plays a crucial role in the digestion and perception of food by moistening and breaking down food particles, as well as helping to transport taste molecules to taste receptors.
Somatosensation #
The sense of touch, including tactile, thermal, and pain sensations, which contribute to the perception of food by providing information about texture, temperature, and other physical properties.
Synaesthesia #
A neurological condition in which the stimulation of one sensory modality involuntarily triggers a perception in another modality, such as tasting colors or seeing sounds.
Sweetness #
One of the five basic tastes, perceived when sweet-tasting molecules (such as sugars or sweeteners) bind to taste receptors located on the tongue.
Taste Buds #
Clusters of specialized taste receptor cells located on the tongue, soft palate, and other areas of the oral cavity, which detect taste molecules and transmit taste signals to the brain.
Taste Perception #
The subjective experience of taste, which results from the integration of taste, smell, and tactile (mouthfeel) sensations in the brain.
Texture #
The physical properties of food, such as hardness, smoothness, or viscosity, which contribute to the perception of flavor and overall eating experience.
Umami #
One of the five basic tastes, perceived when glutamate (a type of amino acid) or other umami-tasting compounds bind to taste receptors, resulting in a savory, meaty, or broth-like flavor.
Vagus Nerve #
A cranial nerve that carries sensory information from the viscera (internal organs) to the brain, including taste information from the back of the tongue.
Ventral Tegmental Area (VTA) #
A brain region located in the midbrain, involved in the release of dopamine and the processing of rewarding stimuli, including food and drink.
Visceral Fat #
Fat deposited in the abdominal cavity, surrounding internal organs, which is associated with an increased risk of various health conditions, such as diabetes, heart disease, and stroke. Visceral fat is influenced by diet and physical activity, and its accumulation can impact taste perception and food preferences.