Altered Taste International Symposium – 3rd Edition


 
Altered Taste International Symposium
 

A changed relationship with food can occur for many reasons, from illness to aging to shifts in the food environment. The impact of this can range from a loss of pleasure in food and eating, to lower food intake and potential undernutrition, to diminished social engagement and even an altered relationships to oneself and the wider world. Sensory changes trigger disgust in foods once enjoyed, or even from the smell of a loved one. Food that was once delicious is now tasteless. Overall, altered taste and sensing can shift the valence of our encounters with food, cooking and eating, from being easy and enjoyable to being problematic and unpleasant.

In our 3rd International Symposium, we invite papers that consider these wider psychosocial and cultural dimensions of altered taste and eating. We will also address solutions to these problems, from the gastronomic to the social, to see how people cope with and compensate for altered taste. How does altered eating affect social relationships? What kinds of culinary solutions, strategies or interventions can address these issues above? How can we address the environmental dimensions of altered eating?

The symposium invites contributions from any discipline as well expert knowledge and particularly supports interdisciplinary papers. This symposium will bring together scientists, chefs and professionals interested in the topic of altered taste and potential food solutions.
 

Overview of the program

 

 

14th September: Culinary Workshop (5 - 7pm)


At the Institute Paul Bocuse
Chefs and scientists will exchange and participant will attend a culinary demo together with tasting samples
A networking drink will close the session (7 to 8.30 pm)

The Symposium launch event coincides with World Taste and Smell Day 2023




15th September: Scientific Conference


Cité Internationale de la Gastronomie, Lyon
A selection of talks and posters from the received proposals will bring various perspectives on the question of psychosocial and cultural elements important to understanding altered taste



Organizers



The Institut Paul Bocuse Research Center conducts multidisciplinary research on food and hospitality questions in relation to pleasure and health, worldwide. The Center conducts collaborative research projects privileging real-life studies, offers a doctoral program with partner universities and develops operational knowledge for companies, based on cooperation between researchers and professional experts. Research works are grounded in theoretical concepts of several academic disciplines (sociology, cognitive science, nutrition, food science, marketing) leading to knowledge and identify openings for optimisation and innovation to contribute to the challenge of a tasty, healthy and sustainable to diet for all.


Flinders University was established in 1966 and has consolidated 50 years of achievement with a vision to be internationally recognized as a world leader in research, an innovator in contemporary education, and the source of Australia’s most enterprising graduates. Research is a fundamental cornerstone of Flinders’ mission thanks to its large range of Research Areas – Engineering and technology, health and medical, people and society…


Northumbria University has its origins in the Rutherford College, founded in 1880. Northumbria is a research-intensive, modern university with a global reputation for academic excellence. It was named UK University of the Year 2022 in the Times Higher Education Awards.




Call for abstracts
 

To present the most advanced knowledge on the topic, to share expertise and field experience, and identify future challenges, we welcome contributions for oral or poster presentations of research studies, case studies, and practical experiences, including (but not limited to):
 
  • Individual / group specificities: older adults, cancer, brain injury, COVID-19, olfactory dysfunction(s)…
  • Sensory factors: e.g. flavour boosts, modified textures, multimodal integration…
  • Food factors: e.g. recipes, menu design, choice architecture, portion sizes, dish dressing...
  • Contextual factors: Social interactions, e.g. patients -staff, sound and light room design…
  • Psychosocial and cultural factors: e.g. commensality, well-being, pleasure, disgust

Work coming from all relevant academic disciplines and non-academic projects will be considered.


The proposals have to be sent by email to symposium@institutpaulbocuse.com with subject line “Proposal Symposium Altered Taste” before :
March 15th 2023


Each proposal (in English) must contain:
 
  • Title and author(s) (names, affiliation, position) with the presenter’s name underlined.
  • Abstract (300 words max.), with the objectives of the work, methods, main results and references.
  • Preference for an oral (15 minutes) or a poster communication (A0 Format 84,1 cm x 118,9 cm).



Target Audience


Scientists, Food Developers, R&D Professionals, Chefs, Healthcare professionals, Food professionals, Catering professionals, professionals working in the fields of Nutrition, Dietetics, Cognitive Sciences and Social Sciences.


Important Dates


  • March 15th: Deadline to submit an abstract
  • April 15th: Acceptance by the selection Committee
  • June 30th: Closing of early-bird registration
  • August 30th: Closing of registration


Scientific Committee


  • M. Bensafi, Lyon Neuroscience Research Centre, France
  • A. Braud, Hôpital Rothschild, APHP-Sorbonne Univ., France
  • A. Bruyas, Hospices Civils de Lyon, France
  • D. Burges Watson, Northumbria Univ., United Kingdom
  • F. Carrouel, Claude Bernard Lyon 1 Univ., France
  • J. Coveney, Flinders Univ., Australia
  • L. Cunha, Porto Univ. Portugal
  • A. Dougkas, Institut Paul Bocuse Research Center, France
  • V. Deary, Northumbria Univ., United Kingdom
  • A. Giboreau, Institut Paul Bocuse Research Center, France
  • C. Kelly, Abscent, United Kingdom
  • E. Monteleone, Firenze Univ., Italy
  • P. Singer, Beilinson Hospital, Tel Aviv Univ., Israël
  • S. Spinelli, Firenze Univ., Italy


Information


symposium@institutpaulbocuse.com

 

 



Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contact

Raphaëlle Mouillefarine
Partnerships Development
Send an email
+33 (0)4 26 20 97 63

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