Introduction to Cognitive Assessment

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.

This course will highlight the most interesting experiments within the field of psychology, discussing the implications of those studies for our understanding of the human mind and human behavior. We will explore the brain and some of the cognitive abilities it supports like memory, learning, attention, perception and consciousness. We will examine human development - both in terms of growing up and growing old - and will discuss the manner in which the behavior of others affect our own thoughts and behavior. Finally we will discuss various forms of mental illness and the treatments that are used to help those who suffer from them.

Now in a substantially revised second edition, this outstanding text gives students a solid grounding in clinical and experimental neuropsychology. The author is a leading authority whose lucid writing style and thorough yet concise coverage of brain localization, anatomy, and their links to cognitive function make the book ideal for undergraduate or graduate use.