“Tastes differ”, “There are no friends for taste and color”, “All felt-tip pens are different for taste and color”… These sayings are known in many languages. They perfectly illustrate people’s understanding of the vagueness of taste descriptions, weak differentiation of basic concepts, huge differences in sensory perception in different nations and even in different people within the same ethnic group.

An open practical lesson on the topic “Irritability at the cellular level: the structure and significance of cellular receptors” for 1st year students of the “Medical business” department was conducted by Biology teacher Vita Sternik. Together they solved the following problematic issues: How can we assess the quality of food? What is the taste threshold? Is it the same for different chemicals?

At the end of the class, the students in subgroups discussed interesting facts about the impact of food on human taste buds and immediately conducted a gastronomic tasting.