Structure

Structure

Meet our Core Group

Susana Soares
Portugal

Susana Soares

Action Chair
REQUIMTE - LAQV
Portugal
Valentina Figueroa
Denmark

Valentina Figueroa

Action Vice Chair, MC Member
Technical University of Denmark - DTU
Denmark
Laura Laguna
Spain

Laura Laguna

Science Communication Coordinator, WG5 Leader, MC Member
Agencia Estatal Consejo Superior de Investigaciones Cientificas (CSIC)
Spain
Ignacio-Estevez (1)
Spain

Ignacio García Estévez

Grant Awarding Coordinator
Universad de Salamanca
Spain
Violeta Ivanova
North Macedonia

Violeta Ivanova-Petropulos

STSMs Coordinator, MC Member
Goce Delcev University, Stip
North Macedonia
Green jacket photo 3 (1)
United Kingdom

Jane Parker

WG1 Leader
Food Research Group, University of Reading
United Kingdom
Maarten Jongsma
Netherlands

Maarten Jongsma

WG1 Co-Leader, MC Member
Wageningen Research - Wageningen Plant Research
Netherlands
Elsa Lamy
Portugal

Elsa Lamy

WG2 Leader, MC Member
University of Évora - University of Evora
Portugal
Nishat Tahsin
United Kingdom

Nishat Tahsin

WG2 Co-Leader
Biotechnology and Biological Sciences Research Council - King's College London
United Kingdom
Fabrice Neiers
France

Fabrice Neiers

WG3 Leader, MC Member
Universite Dijon Bourgogne
France
Nagihan Bostanci
Sweden

Nagihan Bostanci

WG3 Co-Leader, MC Member
Karolinska Institutet - Karolinska Insitututet Deparment of Dental Medicine
Sweden
Sana_Ben_Othman
Estonia

Sana Ben Othman

WG4 Leader
Eesti Maaulikool
Estonia
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Meet our
MC Committee

You can find a full list of the Management Committee involved in the FLAVOURsome Cost Action on the COST website.

Meet our Working Groups

To achieve the scientific objectives of this Action, the responsibility for the implementation of specific tasks will be allocated to 5 selected and interrelated WGs. This Action will be coordinated by the Action Management Committee (MC) led by the MC Chair and Vice-Chair.

Chemical and physico-chemical profiling of food matrices: chemical structure, sensory properties and machine learning

WG1 is designed to assemble a comprehensive and systematic platform, collecting all the available data regarding plant-based food matrices, major compounds present, perceived sensory properties, identified compound interactions (e.g. masking abilities, food matrix effects), thresholds, specific references and literature for each compound or food matrix and used methodology.

flavoursome science

Translation multimodal oral processing: from chemosensory to somatosensory sensations

WP2 is aimed at connecting different disciplines and approaches for solving critical aspects of food taste, aroma and trigeminal sensations.
To achieve this, WG2 will consider human saliva characteristics and the way they can affect molecule release and flavour perception, as well as how inter-individual aspects may contribute to different perception. This WG is also specifically focused on exploring the application of new techniques (e.g. cell assay, patch clamp, etc.) and approaches (e.g. neurosciences) that are not so commonly used in this area, to deep the knowledge about taste, aroma and trigeminal sensations. In-vivo, in-vitro and ex-vivo studies are considered in this WG.

flavoursome analyse

WG3 is aimed at exploiting the potential of rheology and tribology parameters in-mouth to understand their influence on multimodal flavour perception. The texture and/or viscosity modification in a food system helps manipulate its sensory properties to have the desired sensory perception. One of the main problems is that the potential of these techniques has been restricted due to the lack of understanding of the choice of test and the interpretation of the obtained data in relation to sensory analysis.

flavoursome analyse

WG4 aims to enhance synergies between Academia and Industry to explore the potential of the created and established knowledge, to develop suitable and advanced technology, and to add value to some industries. FLAVOURsome is going to consider both the origin of plant proteins (e.g. soybean, horse bean, lupin, pea) but also the degree of purity of the proteins (e.g. flour, concentrate) and the formation of potential supramolecular edifices between plant proteins and polyphenols, which could explain the astringency of plant proteins. It will also explore the impact of processing on protein texture perception such as pressure/shear/temperature process.

flavoursome scientist

This is a generic and overarching WG that aims to coordinate and promote the dissemination among WGs, Action Participants, stakeholders, and consumers. The main activities will be linked to coordinate, support, promote, and evaluate all dissemination activities of the results of all WGs within this COST Action, allowing knowledge exchange and providing feedback to the other WG Leaders.

flavoursome workshop