HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Hokkaido University Sustainability Weeks >
Sustainability Weeks 2014 >

食事はどうして楽しいの? : [4]

Collection home page

食事はどうして楽しいの?(Why is having meal so joyful?)

2014年10月19日(日)9:30~12:30 北海道大学 歯学部講堂. 札幌.

主催 : 歯学研究科

Organizer : Graduate School of Dental Medicine , Hokkaido University


A variety of factors influence people’s enjoyment of food, including texture, interaction between chewing nerves and muscles, mealtime conversation and aesthetics. At this event, globally renowned researchers will discuss exactly why eating can be so enjoyable. The key to optimizing the experience will also be provided along with other information.

Sort by: In order: Results/Page Authors/Record:
Showing results 1 to 4 of 4
Export metadata:
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
lecture兼平, 孝噛むことの大切さ---19-Oct-2014
lectureTrulsson, MatsThe enjoyment of oral mechanosensation---19-Oct-2014
lecture原田, 晴子唾液の役割 : 食事はどうしたら楽しくなるの?---19-Oct-2014
lectureSvensson, PeterTaste and function---19-Oct-2014
Showing results 1 to 4 of 4


Hokkaido University