- 19 January 2026
Aroma constituents of foods
Petras Rimantas
Kaunas University of Technology, Lithuania
- 10 December 2025
Understanding Astringency: Main Players, Flavour Interactions, and Consumer Concerns
Alessandra Rinaldi
FISSV, Italy
- 12 November 2025
In vitro models of the gut barrier
Linda Giblin
Teagasc, Ireland
- 15 October 2025
Does the oral microbiome influence taste and can we alter it?
Guy Carpenter
King’s College London, UK
- 24 September 2025
Breeding crops for aroma and flavor: new methods and trends
Vasileios Papasotiropoulos
Agricultural University of Athens, Greece
- 25 June 2025
Biophysical approaches to investigate activation and signaling of membrane receptors
Isabel D. Alves
CNRS, France
- 11 June 2025
Molecularization of bitter off-flavor stimuli in plant-based proteins
Corinna Dawid
LSB-TUM, Germany
- 7 May 2025
Computational tools for Bitterness prediction and modulation
Masha Niv
The Hebrew University, Israel
- 2 April 2025
Functions of Perireceptor Enzymes in Olfaction: Latest Insights
Jean-Marie Haaeydel
University of Burgundy, France
- 19 March 2025
Aromas in PBMA: the good, the bad and the ugly
Jane Parker
University of Reading, UK
- 12 February 2025
Saliva in Taste and Food Intake: Insights from Omics Approaches
Nagihan Bostanci
Karolinska Institutet, Sweden
- 6 June 2024
A Volatile Compound's Journey from Plant Tissue to Our Nose
Itay Maoz
Volcani Center, ARO, Israel
- 18 April 2024
Outside and inside the mouth: how to characterise food rheology and tribological changes
Laura Laguna
IATA-CSIC, Spain
- 21 March 2024
Understanding the enzymatic release of volatile sulphur compounds in mouth
Mathieu Schwartz
INRAE, France
- 15 February 2024
Taste and Odor Systems Reception
Maik Behrens
Leibniz-LSB, TUM, Germany