HSE Researchers Discover Simple and Reliable Way to Understand How People Perceive Taste
A team of scientists from the HSE Centre for Cognition & Decision Making has studied how food flavours affect brain activity, facial muscles, and emotions. Using near-infrared spectroscopy (fNIRS), they demonstrated that pleasant food activates brain areas associated with positive emotions, while neutral food stimulates regions linked to negative emotions and avoidance. This approach offers a simpler way to predict the market success of products and study eating disorders. The study was published in the journal Food Quality and Preference.
10 March
Deadline for applications to present academic reports - January 20, 2025