Moustafa Bensafi – författare

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the measure of implicit aspects of emotions, and protocols enabling analysis of complex and voluminous data generated by emotion studies in food science. Authoritative and cutting-edge, Basic Protocols on Emotions, Senses, and Foods aims to provide researchers the most complete information possible in terms of stimuli, materials, and methods for characterizing emotions, in order to give them the possibility of taking on new projects and new challenges in food science.

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the measure of implicit aspects of emotions, and protocols enabling analysis of complex and voluminous data generated by emotion studies in food science. Authoritative and cutting-edge, Basic Protocols on Emotions, Senses, and Foods aims to provide researchers the most complete information possible in terms of stimuli, materials, and methods for characterizing emotions, in order to give them the possibility of taking on new projects and new challenges in food science.

Although the sense of smell is often taken for granted, approximately 20% of the population experiences some degree of olfactory dysfunction, ranging from partial impairment (hyposmia) to complete loss (anosmia). These individuals find that their olfactory dysfunction not only handicaps them in their daily life, but also affects their physical and psychological health. Various paradigms exist for restoring the sense of smell, but these methods are not effective for all patients, leaving many to suffer a degraded quality of life. These patients are seeking solutions, including prosthetic technology. While implants and prostheses already exist for other sensory modality such as hearing, developing an olfactory prosthesis technology is more complex, as it must overcome the dual obstacles of the detection of odorous molecules and neural stimulation.This book provides a comprehensive overview of the state-of-the art. Tackling existing challenges through an interdisciplinary approach, Olfactory Prosthesis: From Concept Towards Reality brings together researchers in nanotechnology to develop appropriate olfactory sensors, in microtechnology, medicine and neuroscience to develop neural stimulators capable of targeting the olfactory system, in biotechnology and machine learning to combine sensor and stimulator technologies, and in mechanical design and cognitive sciences to make these integrated devices usable in real life. Finally, the book presents an initial proof of concept for an olfactory substitution prosthesis.