Quantification and analysis of food-related cognition using electroencephalography (EEG)

Human eating behavior is a complex interplay of biological, psychological, and social factors. Electroencephalography (EEG), a non-invasive method for measuring brain activity, has become a useful tool for understanding the neural processes involved in food-related cognition. This review summarizes how EEG can assess brain responses to various food stimuli, including taste, smell, and appearance, to reveal how the brain integrates sensory information from food and shapes our preferences and eating behaviors. The principles of EEG, experimental design, data analysis techniques common in food-related cognition, and recent advancements and key findings in this field are presented. In addition, future research directions, including the use of EEG in naturalistic eating environments and more sophisticated analysis techniques such as artificial intelligence, are suggested to provide a comprehensive view of food-related cognition. The development of these technologies can advance the food industry by better tailoring food products to consumer preferences and health needs.