Altered Taste International Symposium – 2nd Edition
Altered Taste International Symposium
An interest in food and maintaining the pleasure in eating is important for everyone but essential in fragile populations. Various factors are involved in loss of appetite and loss of motivation to eat among which sensory alterations are particularly important in specific groups. For instance, older adults may have chew or swallow difficulties, cancer and brain injuries may alter smell and taste and lead to a loss of joy in food and eating.
The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of sensory knowledge and culinary know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help against undernourishment and meet the nutritional requirements for targeted populations.
In 2022, the focus of the day will be on the trigeminal sensations: the hotness of chili peppers or mustard, the cooling of menthol, the warmth of cinnamon, the tingling of bubbles … From perception, preference and potential solutions to compensation strategies for altered eating.
This symposium brings together scientists, chefs and professionals interested in the topic of altered taste and potential food solutions
Overview of the program
Science
Pr. Adeline Braud, Hôpital Rothschild, APHP-Sorbonne Université, Paris, will present the latest knowledge on the trigeminal system and its multiplicity.A selection of talks from the received proposals will bring other illustrations of the role of trigeminal sensations in food perception in various populations.
Gastronomy
Eve Laure Taront, marketing director at Terre Exotique, NotreDame-d'Oé, will present the universe of peppers and spices.Julien Ferretti, chef at the Institut Paul Bocuse, will demonstrate the use of a range of trigeminal stimulants to enrich the flavor of dishes
A selection of talks from the received proposals will bring other illustrations of the role of trigeminal sensations in food perception in various populations.
Sensory box
Simple tests will allow individual experiences to be discussed and collectively throughout the day.SEE THE FULL PROGRAM
Organizers
- Duika Burges Watson, Lead Altered Eating Research Network, UK
- Chrissi Kelly, founder of AbScent, UK
- John Coveney, Professor of Global Food, Culture and Health at Flinders University, Australia
- Agnès Giboreau, Director, Institut Paul Bocuse Research Center, France
Newcastle University is a world-class institution established in 1834 with an international reputation for academic excellence. Newcastle University is a founding member of the elite Russell Group, a group of 24 highly research-intensive universities in the UK. High-quality teaching, strong research profile, and outstanding student support make the University one of the most popular institutes in the UK.
AbScent is a UK-registered charity funding research to end smell disorders and supporting people who are experiencing the distressing effects of smell loss. AbScent is an unrivalled resource of trusted information delivered by a distinguished advisory board, and working with the latest scientific and clinical evidence.
Partners
In more than 50 countries, several thousand professionals worldwide already use our products and savor the wide range of Terre Exotique spices. We offer more than 600 products from rare peppers to endemic berries as well as our very own mixes concocted by our team. Terre Exotique’s own mixes are created in our laboratory in the French Touraine region, where we have full control over the quality of our products. We have a wide range of packaging from tins containing a few dozen grammes to Doypack pouches for much larger quantities. Our tins and Doypack pouches are airtight and opaque to best preserve the organoleptic properties of their precious contents.
Information
symposium@institutpaulbocuse.com
Joint Conference
Participants are welcome to join the ICCAS conference, held on June 2nd & 3rd, 2022.
Research & Innovation Center - Institut Lyfe
Tel: +33 (0)4 72 18 02 20
