The 1st FLAVOURsome Advanced Training School was the first event organized by our COST Action and it was a success!
This Training School was locally organized by Maarten Jongsma at Wageningen University and Research in the Netherlands and focused on the novel technology “Tongue-on-chip 2.0: Taste Receptors and Other Oral Components Involved in Flavour Perception”.
The training school featured the integration of taste receptors, salivary proteins, and other oral components in flavour perception, offering a unique opportunity for attendees to explore a new technology and to advance their understanding in flavour research. After an introductory symposium, trainees engaged into practical sessions where they had the opportunity to explore the innovative ‘tongue-on-chip’ technology on their own samples. All attendees expressed enthusiasm about incorporating this technology into their work, reflecting the program’s impact on the next generation of flavour science researchers.
This Training School brought together nine young students, mostly master’s and PhD students, from eight different countries and the lectures and practical sessions were led by recognized experts from the FLAVOURsome COST Action.
We are happy to share that all participants unanimously rated this Training School as excellent. The collaborative environment fostered meaningful exchanges between trainers and trainees, particularly during discussions on interpreting results and the potential applications of the ‘tongue-on-chip’ technology in future research. Also, the social dinner provided an amazing opportunity for networking and sharing ideas paving the way for future collaboration and innovation in the field.
We look forward to seeing you at our future events.
