Altered Taste Symposium at the Institut Paul Bocuse Research Center

Lyon, September 13th 2020

An interest in food and maintaining the pleasure in eating is important for everyone but essential in fragile populations. Various factors are involved in loss of appetite and loss of motivation to eat among which sensory alterations are particularly important in specific groups. For instance, older elderly may have difficulties to chew or to swallow, cancer patients under chemotherapy may have olfactory troubles and so on.

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of culinary know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help against undernourishment and meet nutritional requirements for targeted populations.

The objective of the conference session is to present scientific knowledge and recent results of a variety of studies on “taste alteration” covering all the sensory modalities of food tasting, in relation to ageing or pathologies.

Morning

Duika Burges WatsonHead of Altered Eating Research Network at Newcastle University.

Agnès Giboreau, Head of the Institut Paul Bocuse Research Center

Afternoon

Taste and Flavour Master class with chefs and food service experts.
The objective of the master class with professionals is to share experience on culinary solutions bringing food enjoyment to individuals with taste alterations.

Maggie Beer is an Australian cooking icon, leading the famous Barossa Pheasant Farm Restaurant in the Barossa Valley.

Julien Ferretti is a chef & culinary project leader in the Innovation team of the Institut Paul Bocuse Research Center.

Program and Registration

For any question, please contact us at symposium@institutpaulbocuse.com

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