The aim is to understand the role our five senses play in our relationship to food. When we eat, our sensory organs collect millions of pieces of information, without us even realising. They tell us about the colour, shape, temperature, texture and taste of food to give us a complete picture of it.
1.1 Sight, hearing and touch
What roles do the senses of sight, hearing and touch play in our perception of the food we eat?
In this course, we explore the three senses that tell us about the physical properties of food. Sight gives us a first impression of the food we eat and lets us decide if it is edible or not. Hearing tells us about external sounds as well as the sounds inside our mouths. Touch comes into play when we pick up a piece of food or put it in our mouths.
1.1. Eating with your eyes
1.1.2 The ear – 30 000 receptors help you hear
1.1.3 Touch with your hands and mouth
1.2 Smell and taste
Odours, tastes and aromas... a dance of molecules: Their role and how they work.
This course explains how chemical molecules in food activate our olfactory and gustative organs to give food tastes, odours and aromas.
1.2.1 Odours and aromas – What’s the difference?
1.2.2 Olfactory perception
1.2.3 Taste buds
1.2.4 Four… or more tastes?
- Food and the 5 senses
What role do our 5 senses play in our perception of the food we eat?
- Food and nutrients
A varied and balanced diet. What does it mean? What is the role of the nutrients found in our food?
- Processing food
Why do we need to process food before eating it? Understanding food labels.
- The digestive system
A trip inside the digestive tract!
- Ecology and food economy
Understanding the economic and environmental implications of producing food.
- Eating, moving and growing
Why do we need food? How can we get all we need to run, play and feel good?