FLAVOR PERCEPTION AND THE HUMAN DIET

This course will provide an introduction to how humans decide what foods to include in their
diet. First, we will examine the sensory systems that evaluate food—vision, olfaction, taste,
olfaction, somatosensation and intestinal chemosensation. Second, we will study how the brain
integrates inputs from these sensory systems to create flavor perceptions. Third, we will
consider what is known about the evolution of the human flavor system. Fourth, we will examine
the development of food processing and preparation techniques. Fifth, we will examine the diet
of extant hunter-gatherer societies. Sixth, we will investigate how genetics and environment
factors (e.g., early dietary experience, nutritional status and culture) interact to shape diet.
Finally, we will investigate the functional consequences of the human flavor system to nutrition,
health and the future of food.