What happens in your brain when you taste food?

 
 
 
Article
What happens in your brain when you taste food | TED@DuPont
Camilla Arndal Andersen

Neuroscientist

 
 
 
With fascinating research and hilarious anecdotes, neuroscientist Camilla Arndal Andersen takes us into the lab where she studies people's sense of taste via brain scans. She reveals surprising insights about the way our brains subconsciously experience food - and shows how this data could help us eat healthier without sacrificing taste.
 
 
 
 
Fun Fact:

The five basic tastes are universally accepted: sweet, salty, sour, bitter and umami. But, based on evidence from Andersen’s EEG experiments, there’s evidence of a new sixth basic taste: fat, which we may sense beyond its smell and texture.

About the Speaker

Camilla Arndal Andersen
Tastemaker

 
With a solid background in food science, Camilla went on to obtain a doctorate in engineering where she studied people’s sense of taste via brain scans. Today, she continues advancing the field from her position in DuPont’s Nutrition & Biosciences business unit, drawing on her multidisciplinary background. Combining sensory evaluation and physiological measures, Camilla investigates how we sense food in order to engineer healthier foods without compromising taste.
 
 
 

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About TED@DuPont

Transformation begins with the spark of something new.

In 2018, TED and DuPont began a partnership to do just that: TRANSFORM. As the world and our interactions grow more complex, so do our challenges. To solve for modern problems, we decided to pursue a new framework for innovation itself, one that considers all perspectives and outcomes in the calculus. This inaugural TED@DuPont event signifies a monumental step to unlock the institutional knowledge within the organization and showcase the New DuPont. Taking place in September 2019, at The Fillmore in Philadelphia, the day’s topics ranged from science, technology, and beyond. Photo: Ryan Lash / TED

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