English
讲座编号：jz-yjsb-2018-y031
讲座问题：Flavor and Food; Pleasure and Health
主 讲 人：Gary Beauchamp 教授 Monell Chemical Senses Center, Philadelphia, Pa 19104, USA
讲座时间：2018年6月04日（周一）上午09：00
讲座所在：阜成路西校区教一楼106报告厅
加入工具：食物学院全体学生及对研究偏向感兴趣的师生
主理单位：研究生院
承办单位：食物学院
主讲人简介：
Gary Beauchamp is Distinguished Member and Director and President Emeritus of the Monell Chemical Senses Center. He is also an Adjunct Professor at the University of Pennsylvania. Dr. Beauchamp has served as a scientific advisor to numerous governmental and private organizations.His awards include the Claude Pepper Award of Excellence from the National Institute on Deafness and Other Communication Disorders of the NIH and the Outstanding Achievement in the Chemical Senses Award from the Association for Chemoreception Sciences. He is a Fellow of the American Society of Nutrition and an Honorary Member of the Society of Flavor Chemists. He serves as a Board Member and Vice President of the Ambrose Monell Foundation and the G. Unger Vetlesen Foundation.
主讲内容：
In this talk will use examples of sensory research to illustrate how inherent biological predispositions interact with experiences to modulate perception of, and liking for, flavors and foods. Examples will include studies on: (1) the role of pre and post-natal flavor imprinting and how this forms the foundation for human food culture; (2) salt taste that could help address current world-wide excess consumption; and (3) how food flavors may signal pharmacological attributes thereby providing cues for healthy food choices. It will provide a more complete understanding of the peripheral and central neurobiological processes underlying flavor perception and preference.
