• Understand how the senses contribute to flavour perception
• Understand how memory and emotion contribute to flavour experience

Module 1 - 12th Jun 2021, 4pm-6pm BST (British Summer Time: GMT+1):

1) How do we gain information about properties of foods and drinks.

2) The senses of gustation, olfaction, and oral somatosensation. From sensory receptors to the brain:

- GUSTATION: What is a primary taste? How does the gustatory system work?

- OLFACTION: What is a volatile compound? How does it stimulate the human olfactory system?

- ORAL SOMATOSENSATION: How do we perceive texture, temperature, and irritation? How does tactile sensation apply to beverages?

3) Expert coffee tasting and amateur coffee appreciation: Motivations for consumption.

Module 2 - 13th Jun 2021, 4pm-6pm BST (British Summer Time: GMT+1):

4) What does the colour red taste like? Multisensory integration, crossmodality, and the construction of the flavour experience by the brain.

5) The sensory repertoire: Flavour perception as anticipation and expectation:

- The construction of neural internal models: What is the ‘concept’ of a certain food?

- Memories and emotions: Mnemonic and affective processing of flavours.

6) Multisensory integration and coffee: Product intrinsic and extrinsic factors.

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 Please note that this course shares about 30% of content with the course ‘Multisensory Marketing and Specialty Coffee’.