About this Research Topic
Gastronomic Science focuses upon an understanding of the physiological processes which underpin the engagement with and enjoyment of food. This is an area of social and scientific interest in a world in which a wide range of food cultures is increasingly available to all. This Research Topic integrates knowledge of sensory input from smell, taste and other sensory modalities with gastrointestinal and brain responses to food presentation, cognitive and neuro-endocrine regulation and the underlying influence of nutritional and metabolic states.
Published papers cover mechanistic insights into appetite, food seeking, food cues, food preference and reward as well as the neurohumoral control of gastrointestinal and brain function. Studies include a range of experimental approaches from molecular to cellular to whole organism physiology, including human subjects. The influence of the microbiome and of culinary methods of food preparation on organ and whole-body physiology are of interest. Finally, the psychological and cognitive influences on feeding patterns, food preferences and satisfaction with eating, provide an integrated view of this multidisciplinary field.
Keywords: Taste, Smell, Appetite, Gastrointestinal, Neurohumoral, Eating behavior, Food preference, Microbiome, Culinary, Agouti-related Protein, Pavlov, Thirst, Hunger, Pro-opiomelancortin, Ghrelin, Leptin, Hypothalamus, Taste receptors, Gourmet, Gourmand, Olfactory receptors, Food history
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