Dates
3-6 June 2024
Description
The Advanced Training School, as part of the FLAVOURsome COST Action CA22161, presents a comprehensive program focused on the cutting-edge topic of the role of taste receptors and various oral components, such as salivary proteins involved in flavour perception. After an introductory symposium, participants will receive hands-on experience with the innovative ‘tongue-on-chip’ technology for samples they bring along. Discussions will dive into how this technology might be integrated with other oral components and with software to generate valid sensory predictions. This training program aims to bring together researchers, academics, young researchers and students for an in-depth exploration of the latest advancements and methodologies in the field of taste and flavour science.
The Training School will take place at Wageningen University & Research Campus, with a vibrant healthy food and living environment from 3 to 6 June.
Preliminary Program
Day 1 | June 3 |
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Registration |
Welcome, introduction |
Visit to the lab, transfer of samples for analysis |
Symposium Tongue-on-chip 2.0: Taste receptors and other oral components in flavour perception and analysis |
Optional visit to lab on campus |
Day 2 | June 4 |
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Hands on experiments |
Technical review of Tongue on chip 1.0 and other oral components |
Experimental preparation of chips and samples including controls Trainer: Margriet Roelse |
Running of samples Trainer: Margriet Roelse |
Evaluation |
Optional visits to labs on campus |
Day 3 | June 5 |
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Hands on data processing |
Presentation and discussion of the results |
Towards Tongue on chip 2.0: Ideas for improvements and applications |
How to assay other oral components? |
How to develop predictive machine learning protocols? |
Optional visits to labs on campus |
Joint dinner |
Day 4 | June 6 |
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Excursion to research groups and companies on campus |
Concluding lunch |
Return home |
Confirmed trainers
Maarten Jongsma & Margriet Roelse | Wageningen Plant Research, Netherlands
Topics: Tongue-on-chip concept and practice based on taste receptor arrays in a flow cell environment.
Fabrice Neiers | University of Bourgogne Franche-Comté, France
Topics: Peri-receptor events” including human and bacterial enzymes and tools to measure the astringency.
Nagihan Bostanci | Karolinska Institutet, Sweden
Topics: Targeted/non-targeted proteome/metaproteome pipelines in cells, tissues, supernatants etc.
Guy Carpenter | King’s College of London, UK
Topics: Saliva (components, proteins ions etc., ), oral microbiome, tongue morphology, innervation etc.
Susana Soares | LAQV-REQUIMTE, Portugal
Topics: Salivary proteins, astringency, bitterness
Target audience and requirements
This Training School is exclusive for participants of the FLAVOURsome COST Action CA22161. The organizing committee will select applications to guarantee gender balance, early career researchers (PhD students and Junior postdocs), and geographic distribution.
The Training School is limited to 10 participants who have an interest in learning about the biology and specificity of taste receptors, salivary proteins and enzymes and the oral microbiome in taste perception. Prior knowledge and basic training in Chemistry, Food Engineering, Receptor Assays, Taste panels or related sciences are an advantage. Participants are invited to bring a relevant sample for hands-on analysis and discussion of potential analytical issues and solutions.
Dates
- Open call for application submission – 26th February 2024
- Application deadline – 15th March 2024
- Application acceptance notice – 25th March 2024
Registration
No registration fee.
Meal fee
More information coming soon.
Application details
A short motivation statement (max. 500 characters) and a short CV (2-pages maximum in pdf) will be requested in the application form.
Please note that your application does not confirm that you have been selected for the course. You will be informed of the application selection.
APPLICATIONS ARE NOW CLOSED!
Terms and conditions
Participants involved in the FLAVOURsome COST Action will be reimbursed to cover travel expenses and a daily allowance to cover meals and accommodation.
Participants should bring their laptops and one or two samples they wish to see analyzed with the chip.
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)
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).
