Andoni Luis Aduriz and Ignacio Morgado will give a course about ‘Sensorial Perception and Culinary Art’ from the 13th to the 15th of July at Miramar Palace in San Sebastian as part of the Summer Courses of the University of the Basque Country. In this course they aim to expose the actual scientific knowledge on how the human brain processes and perceives the different sensorial stimulus that take part on the gastronomic experience. The theoretical explanations will be taught by the experts in neuroscience and psicobiology from the Universidad Autónoma de Barcelona which will be supported by the explanations from the Mugaritz team about culinary art processes.