| Budget Amount *help |
¥16,380,000 (Direct Cost: ¥12,600,000、Indirect Cost: ¥3,780,000)
Fiscal Year 2018: ¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2017: ¥6,500,000 (Direct Cost: ¥5,000,000、Indirect Cost: ¥1,500,000)
Fiscal Year 2016: ¥5,720,000 (Direct Cost: ¥4,400,000、Indirect Cost: ¥1,320,000)
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| Outline of Final Research Achievements |
The palatability of the food is known to be affected by various factors, such as environment and experience. However, the underlying mechanisms are still unknown. This study was aimed to elucidate the mechanism that mediates the taste palatability modification by eating experience. In addition, we investigated the effect of this modification on eating behaviors. We found that the hypothalamus and amygdala regions are related to the modification of taste palatability by eating experience, and that this modification might affect the food choice.
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