Famous for being one of the initiators and major contributors to the field of molecular gastronomy, Per Møller, Professor at the University of Copenhagen, where he directs a Master’s-level course on Food Choice and Acceptance, and editor-in-chief of Flavour, a multi-disciplinary journal that focuses on all aspects of flavour, analyses our sense, food sensation, reward and appetite under a holistic approach that includes psychophysics, neurophysiology, neuropsychology and neuroeconomics.
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