Symposium: The Science of Taste

An Interdisciplinary Symposium    —   August 11-12, 2014
Copenhagen, Denmark
The Royal Danish Academy of Sciences and Letters
The Danish Gastronomical Academy

Invited speakers

Prof. Wolfgang Ahrens

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

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


Participation by invitation only
Write to the organizer to enquire.

The Royal Danish Academy of Sciences and Letters
H.C. Andersens Boulevard 35, Copenhagen

Professor Ole G. Mouritsen
Royal Danish Academy of Sciences and Letters
Danish Gastronomical Academy

The Royal Danish Academy of Sciences and Letters
The Carlsberg Foundation
The Umami Information Center

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

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  • Ole G. Mouritsen & Klavs Styrbæk
    Columbia University Press, New York
    2014. $34.95
    ISBN: 978-0-231-16890-8