Dates: 8-9 September 2025
Local: Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
DESCRIPTION
It is with great pleasure to welcome you to the 4th FLAVOURSOME Workshop. This two-day event is being held at the facilities of CIAL, located on the prestigious Campus of Excellence of the Autonomous University of Madrid (UAM), Spain.
The meeting will feature talks by leading experts, and the program is structured into four thematic blocks:
- Flavour Chemistry and Sensomics-Based Approaches
- Food Oral Processing and Flavour Perception
- Physiology of Flavour and Multisensory Perception
- Designing Novel Foods: How Flavour Impacts Consumer Response
These topics align with the thematic focus of the various FLAVOURSOME working groups. In addition to keynote lectures and short talks, the program includes World Café discussions and round tables, ensuring a dynamic and engaging exchange of ideas.
We are delighted to welcome you to CIAL and to the vibrant, ever-energetic city of Madrid.
CONFIRMED SPEAKERS
More information coming soon.
PRELIMINARY PROGRAM
DAY ONE – September 8, 2025 | |
|---|---|
08:30 – 09:00 | Registration & Welcome desk
Sign the COST Action attendance sheet |
09:00 – 09:15 | Welcome Session Susana Soares, Action Chair |
Session 1: “Flavour chemistry and sensomic based approaches” | |
09:15 – 09:45 | Lecture T. Groome (Orchid Aromatech Ltd, UK) |
09:45 – 10:00 10:00 – 10:15 10:15 – 10:45 | Short talks I.Cherschik (ZHAW, Switzerland) J. Parker (University of Reading, UK) M. Jongsma (WUR, Netherlands) |
10:45 – 11:00 | Q&A |
11:00 – 11:30 | Coffee Break |
Session 2: “Food oral processing and flavour perception” | |
11:30 – 12:00 | Lecture
G. Carpenter (King’s College, UK) |
12:00 – 12:15 12:15 – 12:30 12:30 – 12:45 | Short-Talks
M. Pedrotti (Edmund Mach Foundation, Italy) C. Mosca (CSIRO, Australia) E. Lamy (University of Evora, Portugal) |
12:45 – 13:00 | Q&A |
13:00 – 14:30 | Lunch + Group Photo |
Session 3: “Physiology of flavour and Multisensory perception” | |
14:30 – 15:00 | Lecture T. T. Danguin (CSGA-INRAE, France) |
15:00-15:15 15:15-15:30 15:30-16:00 16:00-16.15 | Short-Talks
M. Stieger (WUR, Netherlands) A. Di Pizio (TUM, Germany) N. Yang (University of Nottingham, UK) F. Canon (CSGA-INRAE, France) |
16.00 – 16.20 | Q&A |
16:20 – 18:00 | World Café meeting (only for COST invited participants) |
DAY TWO – September 9, 2025 | |
|---|---|
Session 4. “Designing novel foods: how flavour impacts consumer response” | |
09:00 – 09:30 | Lecture
P. Varela (NOFIMA, Norway) |
09:30 – 09:45 09:45-10:00 10:00-10.45 | Short-Talks
M. Laureati (University of Milan, Italy) L. Menghi (University of Southern Denmark, Denmark) M. Starowicz (Institute of Animal Reproduction and Food Research, Poland) |
10:45 – 11:00 | Q&A |
11:00 – 11:30 | Coffee Break |
11:30 – 13:00 | Roundtable “Challenges and opportunities in the use of plant-based proteins for palatable foods” S. Perez Vila (Teagasc, Ireland) A. Rinaldi (FISSV, Italy) F. Canon (Phillip Morris Int., Switzerland) K. Kerner (Estonian Univ. of Life Sciences, Estonia) C. Tournier (CSGA-INRAE, France) B. Odžaković (University of Banja Luka, Bosnia) |
13:00 – 13:15 | Wrap Up and closing session |
14:30 – 16.00 | Core Group meeting (exclusive for CG members) |
VENUE
The WORKSHOP will take place at the Conferences’ room of the Institute of Food Science Research (Instituto de Investigación en Ciencias de la Alimentaciónn) (CIAL).
Address
Instituto de investigación en Ciencias de la Alimentación. C/ Nicolás Cabrera, 9, 28049 Madrid, located at the campus of Cantoblanco (Autonomous University of Madrid, UAM).
Here you have several options to arrive at the CIAL building:
(https://maps.app.goo.gl/yzmztVwgAqa5jYvt7):
More information about the venue will be provided further for the invited participants.
LOCAL ORGANIZING COMMITTEE
María Angeles del Pozo-Bayón, Carolina Muñoz González – Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Spain
SCIENTIFIC ORGANIZING COMMITTEE
FLAVOURsome Core Group
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).