Gabriel Lepousez is a French neuroscientist and an international expert on sensory perception and brain plasticity. He received his doctorate in Neuroscience from the Paris Sorbonne University, and hold a research position at Institut Pasteur in the Laboratory for Perception and Memory.
For more than fifteen years, Gabriel Lepousez has been exploring the function of brain circuits involved in sensory perception, memory and emotions, uncovering the key role of neuronal plasticity in olfactory learning and perception.
As a wine passionate, Gabriel also offers his scientific expertise to the world of wine education, sharing his extensive knowledge of the brain, this essential “tool” for wine tasting.
In addition to international lectures and contribution to wine education programs, he has co-founded in 2016 L’Ecole du Nez, a neuro-sensory training for wine professionals to understand how the brain works during wine tasting and how to improve our sensory performance.
This article is the first of an upcoming series by French neuroscientist Gabriel Lepousez. Gabriel is part of the Scientific Committee formed by WSG in the context of its "Architecture of Taste Research Project". He has also presented a fascinating segment on "The Neuroscience of Wine Tasting" as part of The Science of Wine Tasting Webinar Series which will resume with new episodes in the Spring of 2022.
There is a real paradox in the experience of tasting a product like wine. Tasting is such a familiar, instinctive, and seemingly obvious act; something that we take for granted. At the same time, wine is a one of the most complex sensory objects that we put into our mouths.
Indeed, wine is one of the rare sensory objects of our daily life which solicits all at the same time: