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    Presented by University of Illinois

    Brain Food

    From snail porridge to bacon and eggs ice cream, Oxford University Professor Charles Spence introduces us to how flavor is impacted by how foods are named, what they look like and even what music you're listening to when you eat. Conducting a live taste test, Spence demonstrates firsthand how sensory integration creates unique flavors.

    Charles Spence
    Professor, Crossmodal Research Laboratory, Oxford University

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    Science: Your Life Under a Microscope

    Science isn’t all white lab coats and beakers: It’s everything that surrounds you. From the cocktail you ordered last night to the latest furniture design, world-renowned experts put your life under a microscope. Learn the myriad ways that scientific principles and discoveries impact our daily lives.

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