Keynote Lectures and Speakers

 

Theme 1. Food Oral Processing and sensory perception

Yalda Moayedi-Esfahani, Columbia, University, New York, USA

"Neural substrates of oral mechanosensation"

Francis Canon, INRA-CSGA, Dijon, France

“Impact of oral molecular mechanisms involving salivary proteins on flavor perception”

 

Theme 2. FOP and nutrition and metabolism

Kaisa Poutanen, VTT Technical Research Centre of Finland

“How does oral processing influence postprandial responses to food?”

 

Theme 3. Oral physiology and food oral processing

Guy Carpenter, King’s college, London, UK

"The role of the oral metabolome on taste"

 

Theme 4. FOP across lifespan and for specific populations

Carole Tournier, Centre des Sciences du Goût et de l’Alimentation, INRA Dijon, France

“Food Oral Processing in childhood: role of oral physiology and early food experiences and relationships with the development of eating habits”

 

Theme 5. Designing food for tailored FOP

Elke Scholten, Wageningen University & Research, Wageningen,The Netherlands

“Food structuring approaches to alter perception: from model emulsions to applications“

 

Theme 6. Assessment and modelling of food structure and oral processing

Anwesha Sarkar, University of Leeds, UK

“Oral Tribology: Nature-engineered saliva to lab-synthesised microgels“

 

 

Organizers