Are you a supertaster? Some #UCSB students discovered they were while learning about neuroscience in Professor Matthieu Louis’s introductory neurogastronomy class "Unraveling the Science of Flavor: From Genetics and Data to Michelin Stars." 🔬🍞 Part of the campus’s undergraduate *Discovery Seminar* series, the class unpacks the multimodal phenomenon we call taste. "Food perception is a wonderful way to introduce concepts of biochemistry and neuroscience through our own sensory experience," Louis says. The class also features occasional guest experts in flavor, such as Pierre Henry and Nelly Mousseau. The husband-and-wife team behind Montecito bakery and café breeoshbakery brought panettone to demonstrate the varying levels of complexity and texture in flavor yielded in the process of making the iconic Italian yeast cake. Read the full story in the newest issue of UC Santa Barbara Magazine at the link in bio ✍️ #UCSantaBarbara #Neuroscience #UniqueCourses Image descriptions: 1....