AChemS CAREER NETWORKING SEMINAR
The consumption of food and beverages is highly influenced by the initial sensation and response they induce. This multifaceted sensation evolves into a single percept called flavor as gustatory, olfactory, and somatosensory signals from what is in the mouth integrate to guide behavior. This AChemS seminar will present novel experimental evidence aimed at better understanding the circuit-level mechanisms underlying the cortical processing of flavor.
Thomas Gray, Brandeis University “How retronasal odor is processed in the gustatory cortex, its influence on taste responses, and how flavor experiences shape odor preferences.”
Roberto Vincis, Florida State University “How oral thermal signals are integrated in the neurons of central structures associated with taste, and the overall influence that temperature has on taste perception.”