An Interdisciplinary Symposium — August 11-12, 2014
Copenhagen, Denmark
The Royal Danish Academy of Sciences and Letters
The Danish Gastronomical Academy
SmagForLivet
Invited speakers
BIPS – Institute for Epidemiology and Prevention Research, Bremen, Germany
Sensory taste preferences in primary school children across Europe—a population-based survey
Dr. Gary K. Beauchamp, Director and President
Monell Chemical Senses Center, Philadelphia, USA
Comparative biology of taste: Insights into mechanism and function
Prof. Michael Bom Frøst and Nordic Food Lab Crew
Nordic Food Lab & Dept. of Food Science, University of Copenhagen, Denmark
Place-based taste: Geography as starting point for deliciousness
Prof. Russell Keast
Deakin University, Melbourne, VIC, Australia
Is fat the sixth taste quality? Evidence and implication
Dr. Motonaka Kuroda
Ajinomoto Research Laboratories, Tokyo, Japan
Mechanism of the perception of “kokumi” substance and the sensory characteristics of kokumi peptide, γ-Glu-Val-Gly
Prof. Per Møller
Dept. of Food Science, University of Copenhagen, Denmark
Taste and appetite
Dr. Kumiko Ninomiya
Umami Information Center, Tokyo, Japan
Science of umami taste
Prof. Morten Kringelbach
University of Aarhus, Denmark, and University of Oxford, UK
Taste and brain research
Prof. Susanne Højlund Pedersen
University of Aarhus, Denmark
Taste as a cultural activity
Prof. John Prescott
TasteMatters Research & Consulting & Università degli Studi di Firenze
Taste matters: Why we like the foods we do
Dr. Ana San Gabriel
Umami Information Center, Tokyo, Japan
Taste receptors in the gastro-intestinal system
Prof. Takashi Sasano
Tohoku University Graduate School of Dentistry, Japan
The important role of umami taste in oral and overall health
Prof. Gordon Shepherd
Department of Neurobiology, Yale University Medical School, USA
Neurogastronomy
Prof. Charles Spence
Crossmodal Research Laboratory, University of Oxford, UK
Sound bites: When and why what we hear changes what we taste
Chef Koji Shimomura & Dr. Hiroya Kawasaki
Edition Koji Shimomura, Tokyo & Institute for Innovation, Ajinomoto Co., Inc., Japan
Temporal design of taste and flavor: Practical collaboration between chef and scientist
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Participation by invitation only
Write to the organizer to enquire.
Venue
The Royal Danish Academy of Sciences and Letters
H.C. Andersens Boulevard 35, Copenhagen
Organizer
Professor Ole G. Mouritsen
Royal Danish Academy of Sciences and Letters
Danish Gastronomical Academy
Sponsors
The Royal Danish Academy of Sciences and Letters
The Carlsberg Foundation
Nordea-fonden
The Umami Information Center
Secretariate
Ulla Lauritsen
MEMPHYS – Center for Biomembrane Physics
Department of Physics, Chemistry, and Pharmacy
University of Southern Denmark
DK-5230 Odense M, Denmark
Tel: +45-65 50 35 06; E-mail: ulla [at] memphys [dot] sdu [dot] dk