Web symposium on Altered Taste - 28th June to 1st July 2021 (2 hours per day)

 

Symposium on Altered Taste

Sensory alterations to eating arise due to ageing, surgery, and a spectrum of common illnesses. Furthermore, older people, cancer patients, brain injured patients and others may have sensory troubles as well as difficulties in chewing and swallowing. The recent COVID pandemic has resulted in a loss of smell, taste and a reduced motivation to eat for many people. Poor diet due to sensory alterations has been linked to chang ed food intake and poor nutrition.
Clearly there has never been a more important time to examine scientific and psycho-social issues related to altered sensory experiences, and solutions to these burgeoning problems at the interface of science and gastronomy.

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 address undernourishment and associated problems in targeted populations.

As part of your symposium registration you will receive a sensory box. It will be your companion throughout the conference enabling you to interact with our team and speakers in exploring the senses.

Monday Day 1: 28th June
Problems & mechanisms

Tuesday Day 2: 29th June
Creating solutions

Wednesday Day 3: 30th June
Cooking at home with help

Thursday Day 4: 1st July
Launching pad

>PROGRAMME

>DOWNLOAD the flyer for more information

>REGISTRATION

For any question: symposium@institutpaulbocuse.com