Learning to associate pleasure with a tasty food, or aversion to a foul-tasting one, is a primal function key to survival. Dr. Tye will take us on an unprecedentedly deep dive into the inner workings of a particular section of the brain called the basolateral amygdala. The researchers in her lab show how valence-processing circuitry is organized and how key neurons in those circuits interact with others. What they reveal is a region with distinct but diverse and dynamic neighborhoods where valence is sorted out both by connecting with other brain regions, and also by sparking cross-talk within the basolateral amygdala itself.
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