FLAVOURsome Satellite Event at 17th Weurman Flavour Symposium | 23 Sept 2024

FLAVOURsome Satellite Event at 17th Weurman Flavour Symposium | 23 Sept 2024

On 23 of September, 2024, a dedicated satellite meeting will be organised as a pre-event of the 17th International Weurman Flavour Research Symposium that will be held on 24 – 27 September 2024 at Wageningen University and Research in Wageningen, The Netherlands. 

Researchers in the fields of food chemistry, biology, neurophysiology, psychology, and taste research from academia and industry come together to addresses a variety of subjects related to flavour research, ranging from perception, well-being, and health to flavour creation in food products. These topics include: 

  • Multimodal taste perception: from chemical combinations to brain signals;
  • Role of flavour in food intake and wellbeing;
  • Perception of flavour: from molecules to receptors to perception;
  • Flavour representation and creation; 
  • Modelling of flavour activity and development of new analytical methods for flavour analysis.

The goal of the FLAVOURsome COST Action is to advance knowledge in the same topics with a well-aligned research strategy organised into four working groups. Thus, networking and establishing connections with the Weurman Symposium will allow the scientific community to share knowledge and work on common interests and perspectives in the field of flavour research. 

For this reason, we organise a satellite meeting to precede the 2024 Weurman Flavour Research Symposium. Leading experts from the FLAVOURsome COST Action will be invited to deliver a talk at this satellite meeting around the Working Group topics, and participation is open to all FLAVOURsome members and Weurman participants. The program will include short talks and flash talks from selected abstracts. Co-attendance of the Weurman is not required. 

Our objectives in organising this satellite meeting are:

  1. To spread knowledge about the research conducted at FLAVOURsome COST Action,
  2. Encourage networking and collaborations between FLAVOURsome researchers and attendees of the Weurman symposium.

Registration
No registration fee.

Terms and conditions
Participants involved in the FLAVOURsome COST Action are eligible for reimbursement to cover travel expenses and a daily allowance to cover meals and accommodation, on a best effort basis.

A certificate of attendance will be sent no later than one week after the end of the event.

Venue
Information to reach the Wageningen University & Research Campus: https://www.wur.nl/nl/show/How-to-reach-Wageningen-from-Schiphol-Airport.htm

More information about the venue will be provided further with the registration details. 

Local Organizing Committee
Maarten Jongsma, Margriet Roelse and Maurice Henquet (Wageningen University & Research)

Scientific Organizing Committee
Susana Soares (Action Chair and Grant Holder Scientific Representative), Valentina Figueroa Hurtado (Action Vice-Chiar), Maik Behrens (WG1 Leader), Maarten Jongsma (WG1 Co-Leader), Elsa Lamy (WG2 Leader), Nishat Tahsin (WG2 Co-Leader), Fabrice Neiers (WG3 Leader), Nagihan Bostanci (WG3 Co-leader), Sana Ben Othman (WG4 Leader), Laura Laguna (WG5 Leader and Science Communication Coordinator), Onur Sevindik (WG5 Co-Leader), Violeta Ivanova (STSM Coordinator), Ignacio García Estévez (Grant Awarding Coordinator), Rita Vilaça (Grant Holder Project Manager).

Preliminary Program

September 23, 2024
08:30 – 09:00‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎
Registration & Welcome desk
Sign the COST Action attendance sheet
09:00 – 09:10
Welcome Session
Susana Soares, Action Chair
WG2: Translation multimodal oral processing
09:10 – 09:40
Lecture
From the wine to the mouth: how oral processing affects the fate of aroma molecules during wine tasting
María Angeles Pozo-Bayón (CIAL, CSIC-UAM, Spain)
09:40 – 10:25
Short Talks
Role of oral bacterial glycosidases in human flavor perception
Mariam Muradova (CSGA, INRAE, University of Burgundy, France)

Interaction of new tranglutaminase 2 salivary oral models with condensed and hydrolyzable tannins: Monitoring (in)soluble complexes and compound adsorption
Carlos Elói Guerreiro (REQUIMTE-LAQV, Portugal)

The effect of oral microbiome on taste
Shuyuan Zhang (King’s College London, UK)
10:25 – 10:35
Flash Talks
Understanding salivary proteome changes to understand flavour changes
Elsa Lamy (University of Evora, Portugal)

The Role of Visual and Lexical Cues in Shaping Odor Recognition and Hedonic Responses
Eda Nur Capkan (Yeditepe University, Türkiye)

10:35 – 11:10
Coffee Break
WG1: Chemical and physico-chemical profiling of food matrices
11:10 – 11:30
Lecture
Towards TONGUE-ON-CHIP 2.0: An application of receptomics with human taste receptors and other oral components involved in flavour perception
Maarten Jongsma (Wageningen University and Research, Netherlands)
11:30 – 12:00
Functional and evolutionary implications of putative endogenous bitter taste receptor agonists
Maik Behrens (Leibniz-Institute for Food Systems Biology at the Technical University of Munich Freising, Germany)
12:00 – 12:45
Short Talks
ST1 – Characterizing the Bitter Peptide Space using Cheminformatics Tools
Alexandra Steuer (Leibniz-Institute for Food Systems Biology at the Technical University of Munich Freising, Germany)

ST2 – Delineating ligands and structure of bitter taste receptor TAS2R14
Lior Peri (The Hebrew University of Jerusalem, Israel)

ST 3 – Formation and quantification of bitter tasting 2,5 diketopiperazines in coffee
Nikolai Kuhnert (Constructor University, Germany)
12:45 – 12:55
Flash Talks
FT1 – The potential modulation of polysaccharides on phenolic compounds interactions within the oral cavity
Mónica Jesus (REQUIMTE-LAQV, Portugal)

FT2 – Effect of Coffee Roasting Temperature on Nutritive and Sensory Profile of Traditionally Prepared Black Coffee Beverage
Božana Odžaković (Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina)

13:00 – 14:30
Lunch + Group Photo
WG3: Food and oral rheology and tribology inputs to flavour properties
14:30 – 15:00
Lecture
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
Song Miao (Teagasc Food Research Centre Moorepark, Ireland)
15:00 – 16:00
Short Talks
ST1 – Innovative Approaches to Astringency Evaluation in Plant Proteins
Fabrice Neiers (University of Burgundy, France)

ST2 – Does astringency affect taste perception?
Guy Carpenter (King’s College London, UK)

ST3 – A comprehensive sensorial analysis and flavanones profiling in a new red-fleshed pomelo × grapefruit hybrid (‘Redson’) after harvest and during storage
Itay Maoz (ARO, Israel)

ST4 – Exploring cheese and red wine pairing by an in vitro simulation of tasting
Alessandra Rinaldi (FISSV, Italy)
16:00 – 16:30
Coffee Break
WG4: Development of models toward implementation in food chain-production
16:30 – 17:00
Lecture
Interactions of aroma compounds with the food matrix/b>
Jane Parker (University of Reading, UK)
17:00 – 17:45
Short Talks
ST1 – Towards a NOSE-ON-CHIP: An application of receptomics with olfactory receptors detecting aroma composition and intensity
Margriet Roelse (Wageningen University and Research, Netherlands)

ST2 – The influence of flavor on consumer behavior, understanding sensory impact and market implications
Ariola Harizi (University Aleksander Moisiu Durres, Albania)

ST3 – Designing Texture and Flavour into Plant-Based Meat Analogues
Chloe Mayo (Brunel University London, UK)
17:45 – 18:05
Flash Talks
FT1 – Sensomics based flavour optimization of plant-based food alternatives
Irene Chetschik (Zurich University of Applied Sciences, Switzerland)

FT2 – Consumers’ visual attention to apple defects: An eye-tracking study
Xu Cao (Hungarian University of Agriculture and Life Sciences, Hungary)

FT3 – The Importance of Sensory Quality in Terms of Sensory Features in the Production of Dairy Products
Oktay Yerlikaya (Ege University, Turkyie))

FT4 – Enhancing Plant-Based Products Flavour and Taste: A Collaborative Approach (Overview of WG4 activities)
Sana Ben Othman (Estonian University of Life Sciences, Estonia)
18:05 – 18:15
Wrap up and closing session

Acknowledgement of funding

This event is part of the activities of the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).

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