Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology studying neural processes of perception and memory. She has also worked as a postdoctoral researcher on a project investigating sensory perception as an anticipatory and constructive process instead of a mere passive and reactive process.
She is currently a collaborating researcher at the University of Campinas, Brazil. Her research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception. She is interested in scrutinizing the influence of extrinsic factors (that is, ambiance factors) on the expectation and perception of flavour in specialty coffee. This research project has been conducted in collaboration with Prof Charles Spence at University of Oxford, UK.
The lecture course aimed at the structure, metabolism, and biochemical function of major macromolecules (proteins, carbohydrates, lipids, and nucleic acids) Bioenergetics, enzyme kinetics, cell signalling, and regulation were presented at the molecular level The lecture was part of the undergraduate program in Biological Sciences of the Faculty of Biology and Environmental Sciences, Brazil
This course aims at shedding light to the science behind flavour perception Perception of flavour is a complex, integrated response incorporating taste, aroma, texture and chemesthesis The course consists of lectures and practical classes to provide both theoretical and sensory experiences to achieve a better understanding of the construct ‘flavour’ This is an independent course (not associated to an academic program)
The lecture course explores the cognitive and neural processes that support perception, attention, memory, language, emotion, and social interaction It introduces basic neuroanatomy and neurophysiology, functional imaging techniques, and behavioural measures of cognition It discusses methods and results from behavioural/experimental studies on the neural bases of cognition This lecture is part of the graduate program in Neuropsychology of the Pontifical Catholic University, Brazil
Use of neuroimaging, behavioral, and genetics methods to investigate perceptual anomalies and misrepresentations (eg, hallucinations)
Theoretical approach to the "Predictive Processing" theory in order to understand how the magnitude of the prediction error (surprise) would affect perception Use of behavioural methods to investigate whether/how product-extrinsic factors (eg, cups, packaging, music) would affect expectation and/or perception of specialty coffee by experts and consumers
Use of behavioural methods to investigate whether/how product-extrinsic factors (eg, packaging, music) would affect expectation and/or perception of specialty coffee and bean-to-bar chocolate
© 2024 Coffee Knowledge Hub
Simonelli Group SpA
Via Emilio Betti, 1, 62020
Belforte del Chienti MC
VAT n. 01951160439