The abstract submission deadline: January 7th 2022
The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of sensory knowledge and 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 the nutritional requirements for targeted populations.
In 2022, the focus of the day will be on the trigeminal sensations: the hotness of chili peppers or mustard, the cooling of menthol, the warmth of cinnamon, the tingling of bubbles … From perception, preference and potential solutions to compensation strategies for altered eating.
This symposium brings together scientists, chefs and professionals interested in the topic of altered taste and potential food solutions
Overview of the program
Science
A renown invited speaker (under confirmation) will present the latest knowledge on the trigeminal system and its multiplicity.
A selection of talks and posters from the received proposals will bring other illustrations of the role of trigeminal sensations in food perception in various populations.
Gastronomy
A renown invited speaker (under confirmation) will present how culinary innovation can build on the use of trigeminal sensations.
A chef from the Institut Paul Bocuse will demonstrate the use of a range of trigeminal stimulants to enrich the flavor of dishes
A selection of talks and posters from the received proposals will bring other illustrations of the role of trigeminal sensations in food perception in various populations.
Sensory box
Simple tests will allow individual experiences to be discussed and collectively throughout the day.
Submission
In order to present the most advanced knowledge on the topic, to share expertise and field experience, and identify the challenges to come, we welcome contributions for oral or poster presentations of research studies as well as case studies and practical experiences including (but not limited to):
- Individual / group specificities: older adults, cancer, brain injury, COVID-19, olfactory dysfunction(s)…
- Sensory factors: Flavor boosts, modified textures, multimodal integration…
- Food offer factors: Menu design, choice architecture, portion sizes, dish dressing….
- Contextual factors: Social interactions, e.g. patients -staff, sound and light room design…
- Psychosocial factors: Commensality, well-being, pleasure, disgust
Works coming from all relevant academic disciplines and non-academic projects will be considered.
The proposals have to be sent by email to symposium@institutpaulbocuse.com with subject line “Proposal Symposium Altered Taste” before January 7th 2022.
Each proposal (in English) must contain:
- Title and author(s) (names, affiliation, position) with the presenter’s name underlined.
- Abstract (300 words max.), with the objectives of the work, methods, main results and references.
- Preference for an oral (15 minutes) or a poster communication (A0 Format 84,1 cm x 118,9 cm).
TARGET AUDIENCE
Scientists, Food Developers, R&D Professionals, Chefs, Healthcare professionals, Food professionals, Catering professionals, working in the fields of Nutrition, Dietetics, Cognitive Sciences and Social Sciences.
Important date
- January 7th 2022: Abstract submission deadline
- February 18th 2022: Notification to authors submitted and authors advised of their acceptance
- March 18th 2022: Closing of early-bird registration
- May 18th 2022: Closing of registration
Organizers
- Duika Burges Watson, Lead Altered Eating Research Network, UK
- John Coveney, Professor of Global Food, Culture and Health at Flinders University, Australia
- Agnès Giboreau, Director, Institut Paul Bocuse Research Center, France