November 5, 2015
4:00PM - 5:00PM
118 Parker Food Science Building, 2015 Fyffe Rd
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2015-11-05 17:00:00
2015-11-05 18:00:00
Kent Charles Berridge (The University of Michigan)
Title: Brain mechanisms of food liking and wantingAbstract: The pleasure of tasty foods, and the desire to eat them, arise in our brain – and are not simply in foods themselves. This talk will describe findings revealing hedonic hotspots in the brain that generate intense ‘liking’ for sweetness, larger brain systems that generate ‘wanting’ to eat, and relations between mechanisms of natural appetite and potential addictions.Funding for this event is provided by Decision Sciences, Dentistry, and Food & Agriculture
118 Parker Food Science Building, 2015 Fyffe Rd
OSU ASC Drupal 8
ascwebservices@osu.edu
America/New_York
public
Date Range
Add to Calendar
2015-11-05 16:00:00
2015-11-05 17:00:00
Kent Charles Berridge (The University of Michigan)
Title: Brain mechanisms of food liking and wantingAbstract: The pleasure of tasty foods, and the desire to eat them, arise in our brain – and are not simply in foods themselves. This talk will describe findings revealing hedonic hotspots in the brain that generate intense ‘liking’ for sweetness, larger brain systems that generate ‘wanting’ to eat, and relations between mechanisms of natural appetite and potential addictions.Funding for this event is provided by Decision Sciences, Dentistry, and Food & Agriculture
118 Parker Food Science Building, 2015 Fyffe Rd
Decision Sciences Collaborative
decisionsciences@osu.edu
America/New_York
public
Title: Brain mechanisms of food liking and wanting
Abstract: The pleasure of tasty foods, and the desire to eat them, arise in our brain – and are not simply in foods themselves. This talk will describe findings revealing hedonic hotspots in the brain that generate intense ‘liking’ for sweetness, larger brain systems that generate ‘wanting’ to eat, and relations between mechanisms of natural appetite and potential addictions.
Funding for this event is provided by Decision Sciences, Dentistry, and Food & Agriculture
