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. He is also head of the national Danish center for taste, Taste for Life.
In this video, professor Mouritsen gives a public lecture on taste and gastrophysics at the 9th Australian Colloid and Interface symposium at the University of Tasmania.
The video begins with an introduction. On 04:25, Professor Mouritsen is presented.
Mentioned in the article
Dr Ole G. Mouritsen is head of centre in Taste for Life and head of the Gastrophysics focus area. He is a professor in Gastrophysics and Food Innovation at the Department of Food Science, University of Copenhagen.
He is an expert in bio- and gastrophysics with a special focus on mediation of the natural sciences to the general population through knowledge about food and taste.