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HU Credits:
2
Degree/Cycle:
2nd degree (Master)
Responsible Department:
Agroecology & Plant Health
Semester:
1st Semester
Teaching Languages:
English
Campus:
Rehovot
Course/Module Coordinator:
Dr. Jonathan Bohbot
Coordinator Office Hours:
By appointment
Teaching Staff:
Dr. Jonathan Bohbot
Course/Module description:
DISCLAIMER: this course and the assignment are in English
Chemosensation is an ancient sense used by vertebrates and invertebrates to detect chemical signals as a means to communicate and navigate. These organisms, which belong to distinct evolutionary lineages use similar as well as distinct adaptations to solve the problem of detecting chemical cues. We will review the molecular players, neural mechanisms and dysfunctions involved with olfaction and taste. Using specific case studies belonging to different animal phyla, we will discuss how this knowledge can be used to solve global problems in the fields of agriculture, medicine and veterinary science.
Course/Module aims:
To give students an up-to-date knowledge of the mechanism, physiological and developmental aspects of olfaction and taste in both invertebrates and vertebrates.
Learning outcomes - On successful completion of this module, students should be able to:
At the conclusion of the course, students will be able to differentiate taste and olfaction based on their respective sensory structures and genetic make up. They will also identify the sensory precursors of neurodegenerative disorders. They will distinguish and comprehend the mechanisms involved in taste and olfaction and how they evolved in invertebrates and vertebrates. Finally, students will be aware of where current research stands, what questions remain unanswered in the fields of medicine, food science and agriculture.
Attendance requirements(%):
85
Teaching arrangement and method of instruction:
PowerPoint presentation and lecture
Course/Module Content:
1. Odors and tastes
2. Peripheral chemosensory systems
3. Molecular basis of chemoreception in Vertebrates & invertebrates
4. Smell and taste in the brain
5. Taste perception
6. Chemosensory dysfunctions
Required Reading:
None
Additional Reading Material:
None
Grading Scheme :
Essay / Project / Final Assignment / Home Exam / Referat 65 %
Presentation / Poster Presentation / Lecture/ Seminar / Pro-seminar / Research proposal 35 %
Additional information:
This course is limited to 20 students.
Each student will select a pre-selected topic or a topic of choice (with the agreement of the teacher). Students will present their work in front of the class and submit a final written report.
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