- 10 June 2026
Influence of technological treatment of food (e.g. fermentation, HPP, heat treatment) on volatile compounds formation
Małgorzata Starowicz
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Poland
- 13 May 2026
Changes in salivary proteome are related to variations in oral food perception
Elsa Lamy
University of Evora, Portugal
- 22 April 2026
Edible Insects and Flowers in Sustainable Nutrition: Opportunities and Challenges
Eva Ivanišová
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovak republic
- 18 March 2026
Micro and nanoencapsulation of flavours for their protection and release control
Petras Rimantas Venskutonis
Kaunas University of Technology
- 10 December 2025
Understanding Astringency: Main Players, Flavour Interactions, and Consumer Concerns
Alessandra Rinaldi
FISSV, Italy
- 12 November 2025
In vitro gut barrier models for food absorption
Linda Giblin
Teagasc Food Research Centre, 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