FLAVOURsome online seminar series

FLAVOURsome online seminar series
Lecture Mathieu

Understanding the enzymatic release of volatile sulphur compounds in-mouth and the role of oral microbiota C-S lyases

Date: 21 March 2024 | 13:00 (CET) 
Invited Speaker: Mathieu Schwartz, INRAE-Center for Taste and Feeding Behavior, France

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Aim: Get knowledge and first-hand experience in the physiology, pathophysiology, brain integration and language of the chemoreception.
On 15th May 2025, a special satellite meeting will be organized after the 7th International Food Processing Conference (12-14th May, 2025, Valencia, Spain).
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 primary objective of the 1st FLAVOURsome Workshop is to facilitate a robust dialogue between researchers and industry professionals, aiming to establish effective collaborations that drive innovation in the field of plant-based food flavours.
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. 
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.