Your culinary hostsThe sensory box
Speakers
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Contact for questions and other information
Download the flyer for more informationAn interactive ExperienceMaintaining the pleasure in eating is important for everyone and a loss of appetite can affect enjoyment in eating, health and wellbeing.
Sensory alterations to eating arise due to ageing, surgery, and a spectrum of common illnesses. Furthermore, older people, cancer patients, brain injured patients and others may have sensory troubles as well as difficulties in chewing and swallowing.
The recent COVID pandemic has resulted in a loss of smell, taste and a reduced motivation to eat for many people. Poor diet due to sensory alterations has been linked to chang ed food intake and poor nutrition.
Clearly there has never been a more important time to examine scientific and psycho-social issues related to altered sensory experiences, and solutions to these burgeoning problems at the interface of science and gastronomy.
Monday Day 1: 28th June - Problems & mechanisms
Tuesday Day 2: 29th June - Olfactory solutions
- Olfactory sensory interactions
- Chris Kelly: On smell loss and smell training
- Chef Julien Ferretti: Cooking demonstration
- Veronique Mourier: Menu design in care settings
Wednesday Day 3 : 30th June - Cooking at home with help
Use your ingredients and instructions to create three forms of the same dish. Chefs from the Institut Paul Bocuse will be on hand to help you throughout the day. On this day the Chefs will be with you all day, you can register for slots.
Thursday Day 4 : 1st July - Launching pad
- Sensory interactions on texture
- Agnès Giboreau: On the diversity of the sense of touch to compensate for flavour alterations
- Maggie Beer: Cooking with care
- John Coveney: Collective Roundtable : all the speakers at the table will be at this discussion
The objective of these exchanges is to make correspondence between scientific knowledge and culinary solutions. A cutting-edge round table discussion will allow Public Health actors to discuss with chefs and researchers to draw the strategic lines to be developed to ensure sustainable food and food service solutions for elderly, patients, anyone suffering from altered gustatory, olfactory or texture food perception.
Chef Julien Ferretti, Culinary project manager, Institut Paul Bocuse
Throughout the conference Julien will be joined by two culinary interns at the Institute of Paul Bocuse. The team will be demonstrating -advising- clarifying - and on hand to answer any questions about the culinary aspects of the online symposium.
As part of your symposium registration you will receive a sensory box. It will be your companion throughout the conference enabling you to interact with our team and speakers in exploring the senses.
- Duika Burges Watson, Lecturer, Newcastle University, Altered Eating Research Network, UK
- Vincent Deary, Professor, Northumbria University, UK
- Fiona Kerr, Cognitive Neuroscientist, NeuroTech Institute, Australia
- Pierre Singer, Director, General Intensive Care Department, Rabin Medical Center, Israel
- Chris Kelly, founder, AbScent,UK
- Julien Ferretti, Chef, Culinary project manager, Institut Paul Bocuse, France
- Veronique Mourier, Nutrition manager at Elior, France
- Agnès Giboreau, Research Director, Institut Paul Bocuse, France
- Maggie Beer, Maggie Beer Foundation, Australia
- John Coveney, Professor, Caring Futures Institute, Flinders University, Adelaide
LONDON Monday 28 -
8AM to 10AMTuesday 29 -
8AM to 10Book a slot Wednesday 30 -
8AM / 10AM / 12PM / 2PM Thursday 1 -
8AM to 10AMPARIS Monday 28 -
9AM to 11AMTuesday 29 -
9AM to 11AMBook a slot Wednesday 30 -
9AM / 11AM /1PM / 3PM Thursday 1 -
9AM to 11AMTEL AVIVMonday 28 -
10AM to 12AMTuesday 29 -
10AM to 12AM Book a slot Wednesday 30 -
10AM / 12PM / 2PM / 4PM Thursday 1 -
10AM to 12PMADELAIDEMonday 28 -
4.30PM to 6.30PMTuesday 29 -
4.30PM to 6.30PM Book a slot Wednesday 30 -
4.30PM / 6.30PM / 8.30PMThursday 1 -
4.30PM to 6.30PMDownload the flyer for more information
28 June to 1 July 2021 | 2 hour online slots each day
Our event is coming soon ! Considering the delivery time, we can not guarantee you anymore that you will be receiving your sensory box for Monday 28th. We will still do our best for you to receive it as soon as possible. Thank you for your understanding.
Registration fees for the entire event:
- 45 € for Europe participants
- 75 € for participants outside Europe
50% discount for the Research and Innovation Comittee members:
- 22 € for the Research and Innovation Comittee members in Europe
- 37 € for the Research and Innovation Comittee members outside EuropeRegistration below is for the four 2-hour sessions from 28 June to 1 July.
1 - Select the 28th of June in the calendar and click on the next button to register.
2 - Once registered, you can now book a cooking session on March 30, 2021 : https://ipbr.fra1.qualtrics.com/jfe/form/SV_1C8kZvf8eY5VxoGBilletterie Weezevent

For any question: symposium@institutpaulbocuse.com
