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Perception is the organization, identification, and interpretation of sensory information in order to represent and understand the presented information or environment. All perception involves signals that go through the nervous system, which in turn result from physical or chemical stimulation of the sensory system. Vision involves light striking the retina of the eye; smell is mediated by odor molecules; and hearing involves pressure waves.
The sensory nervous system is a part of the nervous system responsible for processing sensory information. A sensory system consists of sensory neurons, neural pathways, and parts of the brain involved in sensory perception and interoception. Commonly recognized sensory systems are those for vision, hearing, touch, taste, smell, balance and visceral sensation. Sense organs are transducers that convert data from the outer physical world to the realm of the mind where people interpret the information, creating their perception of the world around them.
Béla Julesz was a Hungarian-born American visual neuroscientist and experimental psychologist in the fields of visual and auditory perception.
A supertaster is a person whose sense of taste is of far greater intensity than the average person, having an elevated taste response.
Anne Marie Treisman was an English psychologist who specialised in cognitive psychology.
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception.
Ernest Ropiequet "Jack" Hilgard was an American psychologist and professor at Stanford University. He became famous in the 1950s for his research on hypnosis, especially with regard to pain control. Along with André Muller Weitzenhoffer, Hilgard developed the Stanford Hypnotic Susceptibility Scales. A Review of General Psychology survey, published in 2002, ranked Hilgard as the 29th most cited psychologist of the 20th century.
Alfred Lukyanovich Yarbus was a Soviet psychologist who studied eye movements in the 1950s and 1960s.
Rachel Sarah Herz is a Canadian and American psychologist and cognitive neuroscientist, recognized for her research on the psychology of smell.
Danielle Renee Reed is an American geneticist employed at the Monell Chemical Senses Center in Philadelphia, Pennsylvania. She is most notable for her papers regarding genetic variation in taste and obesity in mice and humans.
Dr. Gary K. Beauchamp was the director and president of the Monell Chemical Senses Center from August 1990 to September 2014.
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation, determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.
A sense is a biological system used by an organism for sensation, the process of gathering information about the surroundings through the detection of stimuli. Although, in some cultures, five human senses were traditionally identified as such, many more are now recognized. Senses used by non-human organisms are even greater in variety and number. During sensation, sense organs collect various stimuli for transduction, meaning transformation into a form that can be understood by the brain. Sensation and perception are fundamental to nearly every aspect of an organism's cognition, behavior and thought.
Linda Carol Hsieh-Wilson is an American chemist and the Milton and Rosalind Chang Professor of Chemistry at the California Institute of Technology. She is known for her work in chemical neurobiology on understanding the structure and function of carbohydrates in the nervous system. Her studies have revealed critical roles for carbohydrates and protein glycosylation in fundamental processes ranging from cellular metabolism to memory storage. She is a member of the American Academy of Arts and Sciences and was elected to the National Academy of Sciences in 2022.
Marisa Carrasco is a Mexican psychologist, who is a professor of psychology and neural science at New York University. She uses human psychophysics, neuroimaging, and computational modeling to investigate the relation between the psychological and neural mechanisms involved in visual perception and attention.
The Association for Chemoreception Sciences is an international professional society in the field of chemosensory science. It is a non-profit organization that seeks to promote and advance the interests of the science of senses such as taste and smell. In order to do this, it holds an annual meeting that is a scientific forum for the research community and also provides outreach to the public about olfaction (smell), gustation (taste) and chemesthesis.
Norma Van Surdam Graham is an American psychologist, neuroscientist and the Centennial Professor of Psychology at Columbia University. She has been a faculty member at Columbia since 1972. She has been elected to several scholarly societies, including the National Academy of Sciences.
Rainer Mausfeld is a retired German professor of psychology at Kiel University. He did research on the psychology of perception, cognitive science, and the history of psychology. Since 2015, he has published on manipulation in media and politics and the transformation of representative democracy to neoliberal elite democracy.
Naomi Weisstein was an American cognitive psychologist, neuroscientist, author and professor of psychology. Weisstein's main area of work was based in social psychology and cognitive neuroscience. She considered herself a radical feminist and used comedy and rock music as a way to disseminate her views and ideologies: Weisstein was an active member in founding the Chicago Women's Liberation Union, which promoted feminist activities and improved women's way of life. She received a Bachelor of Arts from Wellesley College in 1961. She then went on to complete her PhD at Harvard University in 1964. After her PhD, she finished her post-doctoral fellowship at the University of Chicago. Furthermore, she was a member of the American Association for the Advancement of Science and the American Psychological Society.
Eleanor Jack Gibson was an American psychologist who focused on reading development and perceptual learning in infants. Gibson began her career at Smith College as an instructor in 1932, publishing her first works on research conducted as an undergraduate student. Gibson was able to circumvent the many obstacles she faced due to the Great Depression and gender discrimination, by finding research opportunities that she could meld with her own interests. Gibson, with her husband James J. Gibson, created the Gibsonian ecological theory of development, which emphasized how important perception was because it allows humans to adapt to their environments. Perhaps her most well-known contribution to psychology was the "visual cliff," which studied depth perception in both human and animal species, leading to a new understanding of perceptual development in infants. Gibson was elected to the National Academy of Sciences in 1971, the National Academy of Education in 1972, and to the American Academy of Arts and Sciences in 1977. In 1992, she was awarded the National Medal of Science.
References
- 1 2 "Book of Members, 1780–2010: Chapter B" (PDF). American Academy of Arts and Sciences. Archived from the original (PDF) on June 18, 2006. Retrieved May 19, 2011.
- ↑ "Bartoshuk - University of Florida, Institute of Food and Agricultural Sciences". fshn.ifas.ufl.edu. Retrieved 2020-03-01.
- ↑ Conkle, Ann (2010-08-01). "Inside the Psychologist's Studio: Linda Bartoshuk". APS Observer. 23 (6).
- 1 2 "InterViews: Linda Bartoshuk". National Academy of Sciences. Archived from the original on June 13, 2011. Retrieved May 19, 2011.
- ↑ "On Blue Tongues, Undergraduates, and Science: An Interview With Linda M. Bartoshuk". Education Resources Information Center. Retrieved May 19, 2011.
- ↑ Bartoshuk, Linda (2015). "Taste Psychophysics". Grantome.
