The plasticity of olfactory learning in culinary students and matched controls
Culinary students improved their discriminative olfactory abilities during the first year of their education compared to non-culinary students. The culinary students had apriori stronger connectivity to the caudate nucleus than the controls, which remained present at follow-up. Additionally, the culinary students demonstrated stronger connectivity to the gyrus rectus after the first year of their education compared to controls.
Authors
- Andreas Steenholt Niklassen (ORCID: https://orcid.org/0000-0003-4535-127X)
- Henrique M. Fernandes (ORCID: https://orcid.org/0000-0003-1245-0474)
- Therese Ovesen (ORCID: https://orcid.org/0000-0003-0864-7987)
- Alexander Wieck Fjældstad (ORCID: https://orcid.org/0000-0002-9135-6920)
- Thomas R. Hummel (ORCID: https://orcid.org/0000-0001-9713-0183)
- Emil Linnet
- Nicoline Brochdorff Therkildsen
Institutions
- Aarhus University (DK)
- Aarhus University Hospital (DK)
- Taste and Smell Clinic (US)
- Regionshospitalet Herning (DK)
- Regional Hospital West Jutland (DK)
- Technische Universität Dresden (DE)
Publication Details
- Journal
- Brain Imaging and Behavior
- Published
- 2025-10-10
- DOI
- https://doi.org/10.1007/s11682-025-01055-0
- Primary Topic
- Olfactory and Sensory Function Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Georgia Clinical and Translational Science Alliance
- National Institutes of Health
- National Center for Advancing Translational Sciences