THREE-DIMENSIONAL MODELING

Course objectives

the aim of the course is to introduce the students to the factors involved in the sensory perception of food, the various types of sensory analysis, the correct methods of conducting sensory tests and analyzing the results. In addition, the course aims to illustrate the importance of sensory analysis in quality control and to provide the basic principles of consumer science.

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VIVIANA BETTI Lecturers' profile

Program - Frequency - Exams

Course program
The course includes lectures (30 hours). A draft of the contents is shown below, which however may vary during the course. Any changes will be communicated to the students in advance. - General organization of the central nervous system: - The spinal cord and the brainstem - Internal structures: the basal ganglia, ventricles and the white matter - The diencephalon: thalamus and hypothalamus; - Neocortex: anatomical and functional subdivision - Principles of psychophysics and psychophysiology of perception; Foundations of neuroanatomy and neurophysiology of sensory systems; - sensory systems - smell - taste. - Cognitive neuroscience of taste.
Prerequisites
none
Books
The following texts are recommended: - Testo Atlante “Neuroanatomia Funzionale – con considerazioni cliniche”, Walter J. Hendelman - Gordon M. Shepherd. All’origine del gusto. La nuova scienza della neurogastronomia. - David Presti: Fondamenti di Neuroscienze- Il Mulino
Teaching mode
The course and the final exam (in person or remotely) will be aligned with the directions of the University. The exam is scheduled at the end of the course. There are no mid-term exams. The dates, time, and classroom will be communicated during the course.
Frequency
attendance is not mandatory but recommended
Exam mode
The exam will consist of a test with 31 closed multiple choices questions (3 answers). The score will be determined on the basis of the number of correct answers (no penalty in case of wrong answer).
Lesson mode
The course and the final exam (in person or remotely) will be aligned with the directions of the University. The exam is scheduled at the end of the course. There are no mid-term exams. The dates, time, and classroom will be communicated during the course.
  • Academic year2025/2026
  • CourseGastronomic and wellness sciences, cultures and politics
  • CurriculumSingle curriculum
  • Year3rd year
  • Semester2nd semester
  • SSDM-PSI/02
  • CFU3