We experience the world, including the food we eat, via our five senses. Taste comes to us as the brain integrates these sensory inputs with memories, expectations and emotions. This talk will give an overview of the physiology, neurogastronomy and gastrophysics of taste. It will explore the science behind a specific basic taste, umami(or savoury), and mouthfeel, the tactile component of taste. It will show how colloidal and interface science come in, all the way from the membrane receptor level to the texture of food.
Ole G Mouritsen is Professor of ‘Gastrophysics’ at the University of Copenhagen, Denmark. He works at the intersection of colloids and food, with a passion for science education.
Presented by the Australasian Colloid and Interface Society and the University of Tasmania.
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