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6月1日“五洲讲坛”系列讲座预告
( 发布日期:2018/5/24 阅读:次)

报告题目:Biologically driven differences in sensation, and their influence on food liking and intake

 John E. Hayes  美国宾夕法尼亚州立大学 副教授

报告时间:2018年6月1日(周五)上午10:00

报告地点:下沙校区食品学院257学术报告厅

 

报告人简介

Dr. John Hayes earned his BS and MS in Food Science from Cornell University and his PhD in Nutritional Sciences from the University of Connecticut before completing an NIH T32 fellowship in behavioral genetics and alcohol addiction at the Brown University Center for Alcohol and Addiction Studies. At Penn State, he runs a multifaceted research program that applies sensory science to a diverse range of problems, including work on chemosensation, genetics and food choice, as well as the optimization of oral and non-oral drug delivery systems. John has received multiple international awards, including the Ajinomoto Award for an outstanding junior scientist in the field of gustation, and the Barry Jacobs Award for research in human psychophysics, both from the Association for Chemoreception Sciences (AChemS), the Elsevier Food Quality and Preference Researcher of the Future Award, and the Rose Marie Pangborn Sensory Science Scholarship. He has authored 85+ peer-reviewed articles, and serves as a Section Editor for Physiology & Behavior. He has been an invited plenary or keynote speaker for events in North America, South America, Europe, Asia and Australia, and his work is regularly featured in the media, by outlets such as NPR All Things Considered and Morning Edition, The Wall Street Journal, The Guardian (UK), The Times (London), The Atlantic, Slate, The Huffington Post, CNN, Vice, Popular Science, Wine Enthusiast, Cook’s Science, and Vogue.


报告摘要

Individuals differ in the perception of food stimuli, and some of this variation is based in biology. This talk will present a framework that links genetic variation to food choices, including the potential for market segmentation.  Mechanisms for differences in chemosensation will be reviewed, and evidence showing people differ in the sensations arising from and liking for various foods will be presented.

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