Dates
May 18–21, 2026
Organised by Fabrice Neiers (Université Bourgogne Europe, Dijon, France)
Description
The third Summer School of the FLAVOURsome COST Action CA22161 will be hosted by Université Bourgogne Europe in Dijon, France, from May 18 to 21, 2026.
The Summer School will offer a four-day intensive program combining state-of-the-art lectures, hands-on workshops, and interactive discussions on flavour, oral physiology, sensory perception, and oral biochemistry.
Participants will engage in a rich set of practical activities, including astringency and oral volatile measurements, salivary protein purification, saliva analysis, enzymatic activity measurements, and innovative formulation for sensory preparation. These sessions complement thematic days dedicated to oral physiology & biochemistry, sensory science & formulation, and biotransformation in the oral sphere, providing both theoretical insight and hands-on expertise.
The program also features a vineyard visit, cultural activities in Dijon, and a Gala Dinner in the emblematic village of Morey-St-Denis, located among the vineyards, fostering networking and collaboration within the flavour research community.
This Summer School is designed for researchers, early-career scientists, and students wishing to enhance their expertise and explore innovative approaches in flavour science.
Confirmed lecturers and trainers
Ann-Marie Torregrossa (Buffalo University, USA)
Elsa Lamy (University of Evora, Portugal)
Nagihan Bostanci (Karolinska Institut, Sweden)
Nicole Yang (University of Nottingham, UK)
Susana Soares (University of Porto, Portugal)
Programme
Monday, May 18, 2026 — Oral Physiology & Biochemistry |
|---|
Morning – Welcome session with presentation of the participants & introduction |
12:00 – 13:30 – Lunch |
Afternoon – Hands-on workshops (Astringency measurement and oral volatil measurement) |
Evening – Official Welcome Reception (City Hall of Dijon, Salle des États) |
Dinner – Clos des Prés (Dijon city center) |
Tuesday, May 19, 2026 — Oral Physiology & Biochemistry |
|---|
Morning – Lectures
|
12:00 – 13:30 – Lunch |
Afternoon – Hands-on workshops (Salivary protein purification and Saliva analysis) |
20:00 – Dinner in a typical village (trainer) / old town (trainees) |
Wednesday, May 20, 2026 — Sensory Science & Formulation within the saliva |
|---|
Morning – Lectures
|
12:00 – 13:30 – Lunch |
Afternoon – Hands-on workshops (Innovative formulation for sensory preparation and measurement of enzymatic activity in human saliva) |
17:00 – Departure for the typical village of Morey-Saint-Denis |
19:30 – Gala Dinner |
Thursday, May 21, 2026 — Biotransformation in the Oral Sphere |
|---|
Morning – Lectures
|
12:00 – 14:00 – Lunch |
Afternoon – Data analysis & conclusions |
17:00 – Guided tour of Dijon City |
19:30 – Dinner in the old town |
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 flavour, oral physiology, sensory perception, and oral biochemistry.
Dates
Open call for application submission – January 9, 2026
Application deadline – February 9, 2026
Application acceptance notice – February 23, 2026
Application details
Applications for this event are closed!
Registration
No registration fee.
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.
A certificate of attendance will be sent no later than one week after the end of the event.
Venue
More information about the venue and how to reach the University will be provided for the selected participants.
The gala dinner is a social event organized in the beautiful typical village of Morey-Saint-Denis for all participants with an estimated cost of 40-50€.
Local organizer team
Jean-Marie Heydel, Ali Assifaoui, Mathieu Schwartz, Jeanne Chaloyard (technical support), Jade Moreno (technical support), Morgane Corda, Frédéric Lirussi, Fabrice Neiers
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).