Human Olfaction #1
- Veronika Schöpf (University of Graz)
Prof. Sanne Boesveldt (Department of Agrotechnology and Food Sciences, Human Nutrition, Wageningen University & Research)
10/6/17, 9:00 AM
Chemosensory perception plays a crucial role in food choices and intake, and thus in maintaining a healthy nutritional status. These sensory aspects of a food are not only drivers of preferences and aversions, but are also important for steering appetite, signalling nutrient content and satiety processes [1, 2]. Illness and concomitant treatment however may lead to changes in smell or...
Prof. Janina Seubert (Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden)
10/6/17, 9:20 AM
Identification of familiar food and avoidance of rotten or contaminated food is critical for human survival. While odors play a key role in this perceptual process, surprisingly few studies have studied the neural basis of olfactory influences on object perception. During this talk I will highlight the integration of odor into the food object perception during two separate stages of the...
Dr Rea Rodriguez-Racke (Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Aachen, Germany)
10/6/17, 9:40 AM
An odor mixture in comparison to a pure odor might be processed differently, even if the participants are not able to perceptually discriminate them. It is established that participants can learn to discriminate likewise smelling odors in an aversive learning paradigm. Our hypothesis is that perceptual and neuronal discrimination can possibly also be enhanced by using a reinforcing feedback...