Due to COVID-19, the 2021 International Society of Neurogastronomy Symposium has been moved to a virtual format.
Saturday, April 24, 2021
ISN offers free registration to many trainees in science, health professions, and culinary arts, as well as scientists and clinicians who belong to nationally underrepresented groups.
ISN virtual meeting description site: https://www.achems.org/2021/program-isn.php
Free registration opportunities, see: https://www.achems.org/2021/program-isn.php
Speakers will deliver lectures spanning the breadth of ISN. This includes the development of foods that are more flavorful and have greater nutrition benefits, new agricultural practices, the science behind flavor and appetite, and the clinical benefits of a healthy diet.
Gordon Shepherd, M.D., D.Phil., Yale University. Neurogastronomy, the Brain’s World of Flavor
Jehangir Mehta, Chef. Owner of Graffiti Earth (New York) and Next Iron Chef finalist. Practical Applications of Flavor
Harry Klee, Ph.D., University of Florida. Tastier Tomatoes
Stephen Jones, Ph.D., Washington State University. Breeding Flavor back into Wheat
Alexandra DiFeliceantonio, Ph.D., Virginia Tech. Food and Reward in the Brain
Adam Drewnowski, Ph.D., University of Washington. Flavor, Nutrition, and Obesity
Ana San Gabriel, D.V.M., M.S., Ajinomoto Co., Inc. The Umami Flavor
Sid Kapoor, M.D., University of Kentucky. Diets, Migraines, and Bogus Science
Richard King, M.D., Ph.D., University of Kentucky. Food, Smell, and Dementia
Nanna Meyer, Ph.D., University of Colorado, Colorado Springs. Food and farm: a flavorful journey for young people
(A joint meeting with the Association for Chemoreception Sciences)
ISN 2022: San Diego, CA. Satellite partner meeting to the Metabolic Health Summit.
ISN 2015 – Lexington KY
ISN 2016 – Lexington, KY
ISN 2018 – Lexington, KY
ISN 2019 – New Orleans, LA