2052 - 神經感官美食學
Neurogastronomy
教育目標 Course Target
結合味覺與嗅覺的神經傳導、腦部感官整合及多感官互動實驗，探索食物風味的形成機制。
Combining taste and smell nerve conduction, brain sensory integration and multi-sensory interaction experiments to explore the formation mechanism of food flavor.
參考書目 Reference Books
Neurogastronomy : How the Brain Creates Flavor and Why It Matters
Gastrophysics: The New Science of Eating
Handbook of Molecular gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
Neurogastronomy : How the Brain Creates Flavor and Why It Matters
Gastrophysics: The New Science of Eating
Handbook of Molecular gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中用餐情境設計 Midterm dining scene design |
40 | |
|
期末考 final exam |
40 | |
|
實做報告與課堂表現 Practical reports and classroom performance |
20 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2052
- 學分 Credit: 0-2
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上課時間 Course Time:Thursday/3,4
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授課教師 Teacher:林彣郁/劉雨如/李貴宜
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修課班級 Class:畜產、餐旅系3,4(農學院開)
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選課備註 Memo:學生自主學分課程。
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