History

2006:  Published in Nature, Gordon Shepherd, MD, DPhil coins the term “Neurogastronomy,” to describe a discipline of the biochemistry of food preparation, the molecular biology of the olfactory receptors, and the knowledge of odor images and the brain flavor system. http://www.nature.com/nature/journal/v444/n7117/pdf/nature05405.pdf

2012:  Gordon Shepherd, MD, DPhil introduces the book Neurogastronomy, published by Columbia University Press.

2012:  Society and Conference constructs are formed in a meeting of Frédéric Morin and Dan Han, PsyD in Montreal, QC, Canada.

2014:  Tim McClintock, PhD invents the KY Assay for studying odorant receptors.

2014:  The International Society of Neurogastronomy (ISN) is formed by leading representatives from fields of culinary arts, agriculture and food technology, clinical sciences, and basic sciences.

2015:  ISN Mission Statement is formed.

2015:  ISN holds its inaugural board meeting and symposium at the University of Kentucky College of Medicine and UK HealthCare.

2015:  Dan Han, PsyD introduces the concept of “Clinical Neurogastronomy” as an applied clinical translational discipline of Neurogastronomy.

2016:  ISN’s first officer election.

2016:  ISN is officially funded the R13 award by the National Institutes of Health/National Institute on Deafness and Other Communication Disorders, Smell and Taste Division.

2016:  Dan Han, PsyD introduces the concept of “Flavor Economics” as an application of Neurogastronomy for global health and food sustainability.

2017:  The National Institutes of Health/National Institute on Deafness and Other Communication Disorders awards ISN a multi-year R13 award.