To Eat With Your Eyes

To Eat With Your Eyes

Interacting with food is an incredibly sensual experience. One might imagine the smell of an oven roast, or picture an oozing chocolate lava cake, maybe even hear the crunch of a stale baguette. But what happens when you lose your sense of smell and taste?

Anosmia is a disorder where one loses their ability to smell. There are various forms of this unfortunate disorder: Congenital anosmia is when someone is unable to smell at birth, and hyposmia describes the diminishing sense of smell that develops over time. Our senses of smell and taste are interdependent, so if you lose one of these senses, you lose the other one too.

Gastrophysics: The New Science of Eating by Charles Spence review – beyond food

Gastrophysics: The New Science of Eating by Charles Spence review – beyond food

From Instagram to TV ads, what’s the science behind food porn?

The result is a smörgåsbord of revelations, from the finding that colouring white wine red can trick experts into describing the aromas of vin rouge, to more recent discoveries – among them that heavier cutlery encourages diners to pay more, that ginger biscuits taste spicier when served from a rough plate, and that serving a strawberry mousse on a white dish increases its perceived sweetness by 10% compared with a black one.

From Instagram to TV ads, what’s the science behind food porn?

From Instagram to TV ads, what’s the science behind food porn?

Your brain is your body’s most blood-thirsty organ, using around 25% of total blood flow (or energy) – despite the fact that it accounts for only 2% of body mass. Given that our brains have evolved to find food, it should perhaps come as little surprise to discover that some of the largest increases in cerebral blood flow occur when a hungry brain is exposed to images of desirable foods

Application Available for 2017 Food Science Short Course in Graz, Austria

Application Available for 2017 Food Science Short Course in Graz, Austria

As part of the agreement of cooperation and exchange between the University of Arkansas Department of Food Science and the Institute of Food Analysis and Food Chemistry at Graz Technical University, a food science short course will be held in Graz, Austria, in July 2017. This is the first course which will be offered annually and will alternate between the campuses in Graz, Austria and Fayetteville. The University of Arkansas will host in 2018.