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Journals / Toros University Journal of Food Nutrition and Gastronomy / 2026 / Cilt: 3 Sayı: 1

Neurogastronomy and Its Role on Improving Healthy Food Choice

Nörogastronomi ve Sağlıklı Besin Seçimini Geliştirme Üzerindeki Rolü

Aybüke Kayışkıran(İSTİNYE ÜNİVERSİTESİ)0000-0002-4547-9778
Elif Emiroğlu(İSTİNYE ÜNİVERSİTESİ)0000-0003-0575-5587
Pages
57–68
Publication Date
2024-07-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this article, the concept of taste and flavor, parameters affecting taste perception, visual factors, factors affecting the taste of the food on the plate, and the role of neurogastronomy in improving healthy food choice are examined.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The appearance of food provides certain expectations regarding taste and flavor.
📊
Key Findings & Data:Accurately understanding the brain-appetite connection can guide experts in helping individuals make healthier food choices.
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Conclusion & Impact:In this article, the concept of taste and flavor, parameters affecting taste perception, visual factors, factors affecting the taste of the food on the plate, and the role of neurogastronomy in improving healthy food choice are examined.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Lezzet · Nörogastronomi · Duyusal algı

Abstract

The appearance of food provides certain expectations regarding taste and flavor. This affects nutrition and consumption behavior in many ways. Flavor perception is an experience that occurs as a result of consuming food and processing it by the brain. Neurogastronomy is a multidisciplinary field that aims to understand and explain food, taste and eating habits through scientific research in fields such as neuroscience and psychology. This field tries to understand the factors that affect the eating experience by examining the processes related to the human brain's perception of food, sense of taste, appetite control, eating habits and food preferences. The most important research area of neurogastronomy is the role of the brain in regulating appetite and food intake. It is important to understand how the brain works to process food flavors based on information from the senses. Accurately understanding the brain-appetite connection can guide experts in helping individuals make healthier food choices. Taking into account how people value the healthfulness and taste of food at both behavioral and brain levels can help better understand and address problems related to overweight and obesity. Neurogastronomy can provide guidance on how to work with the brain to perceive food differently and trick it into thinking healthy foods are delicious. In this article, the concept of taste and flavor, parameters affecting taste perception, visual factors, factors affecting the taste of the food on the plate, and the role of neurogastronomy in improving healthy food choice are examined.

Özet

Yiyeceğin görünümü, tat ve lezzete ilişkin belirli beklentiler sağlamaktadır. Bu da beslenme ve tüketim davranışını birçok açıdan etkilemektedir. Lezzet algısı, besinlerin tüketilmesi ve beyin tarafından işlenmesi sonucunda ortaya çıkan bir deneyimdir. Nörogastronomi, yemeğin, lezzetin ve yeme alışkanlıklarının, sinirbilim ile psikoloji gibi alanlardaki bilimsel araştırmalarla anlaşılmasını ve açıklanmasını hedefleyen multidisipliner bir alandır. Bu alan, insan beyninin yiyecekleri algılaması, tat duyusu, iştah kontrolü, yeme alışkanlıkları ve besin tercihlerine ilişkin süreçleri inceleyerek, yemek deneyimini etkileyen faktörleri anlamaya çalışmaktadır. Nörogastronominin en önemli araştırma alanı, beynin iştah ve gıda alımını düzenlemedeki rolüdür. Beynin duyulardan gelen bilgilere dayanarak yiyecek tatlarını işlemek için nasıl çalıştığını anlamak önemlidir. Beyin-iştah bağlantısını doğru bir şekilde anlamak, bireylerin daha sağlıklı yemek tercihleri yapmaları konusunda uzmanlara yol gösterici olabilir. İnsanların yiyeceklerin sağlıklılığına ve lezzetine hem davranış hem de beyin düzeyinde nasıl değer verdiklerini hesaba katmak, aşırı kilo ve obezite ile ilgili sorunların daha iyi anlaşılmasına ve ele alınmasına yardımcı olabilmektedir. Nörogastronomi, yiyecekleri farklı şekilde algılamak için beyinle nasıl çalışılacağı ve sağlıklı gıdaların lezzetli olduğunu düşünmeye yönlendirme konularında yol gösterici olabilir. Bu makalede, tat ve lezzet kavramı, tat algısını etkileyen parametreler, görsel faktörler, tabaktaki yemeğin lezzetini etkileyen faktörler ve nörogastronominin sağlıklı besin seçimini geliştirme üzerindeki rolü incelenmiştir.

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Cite This Article

Kayışkıran, A., Emiroğlu, E. (2024). Neurogastronomy and Its Role on Improving Healthy Food Choice. Toros University Journal of Food Nutrition and Gastronomy, Cilt: 3 Sayı: 1, 57–68. https://doi.org/10.58625/jfng-2475

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