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:
- To spread knowledge about the research conducted at FLAVOURsome COST Action,
- 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 | |
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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).