Human perception of internal and external stimuli is influenced by a variety of biological, psychological and social factors. In this area of study students explore two aspects of human perception – vision and taste – and analyse the relationship between sensation and perception of stimuli. They consider how biological, psychological and social factors can influence a person’s perception of visual and taste stimuli, and explore circumstances where perceptual distortions of vision and taste may occur.
On completion of this unit the student should be able to compare the sensations and perceptions of vision and taste, and analyse factors that may lead to the occurrence of perceptual distortions.
Sensation and perception
sensation and perception as two complementary but distinct roles in the reception, processing and interpretation of sensory information
taste and vision as two examples of human sensory systems, including the roles of sensory receptors and receptive fields, transmission of sensory information to the brain, and representation of sensory information in the cerebral cortex
the influence of biological, psychological and social factors on visual perception, including depth cues, visual perception principles and perceptual set
the influence of biological, psychological and social factors on gustatory perception, including age, genetics, perceptual set (including food packaging and appearance) and culture.
Distortions of perception
the fallibility of visual and gustatory perception systems, demonstrated by visual illusions and the judgment of flavours (influence of perceptual set, colour intensity and texture)
distortions of perception of taste and vision in healthy, intact brains as providing insight into brain function related to perception, illustrated by synaesthesia.