2022 Symposium

The International Society of Neurogastronomy (ISN) 2022 Symposium

Wednesday, April 20, 2022

Hybrid Format: In-person and virtual

Hyatt Regency Coconut Point Resort in Bonita Springs, FL

Registration: https://achems.org/2022/program-isn.php

ISN is meeting jointly with the Association for Chemoreception Sciences (AChemS) and using their registration

ISN Registration = $100

If you have registered for the ACHEMS meeting, you will automatically be registered for ISN with no additional cost. 

Platform presentations. 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.

Dinner Workshop. ISN also offers a Neurogastronomy Dinner Workshop. The tradition of this event is to feature the culinary skills of local chefs in a setting where participants can experience flavor while learning about its nature and origins. More information and opportunities to register for this event will be provided separately at a later date.

ISN 2022 Travel grants for Trainees and Persons from Underrepresented Groups. Trainees (students and postgraduate fellows) and persons of recognized minority groups, disabled persons, and veterans are eligible for these awards. Interested persons should view the rules and procedures document.

Register at: https://achems.org/2022/program-isn.php

CE and CME credits are available for this symposium.

Travel Awards: ISN offers funding to help trainees in science, health professions, and culinary arts, as well as persons who belong to underrepresented groups, to attend the symposium.

Symposium Program

Frederic Morin, chef. A Chef’s Perspective

Chef Morin is a founder of the internationally renowned restaurant, Joe Beef, in Montreal. He has been featured in The Layover on the Travel Channel and in Anthony Bordain’s Parts Unknown on CNN.

Rob Dunn, Ph.D., North Carolina State University. Delicious: How an Evolutionary Perspective Changes our Perspective on Flavor”

Dr. Dunn is an evolutionary biologist investigating human biodiversity. He is the author of seven books, most recently collaborating with Dr. Monica Sanchez to write Delicious: The Evolution of Flavor and How It Made Us Human.

Carlos Rodriguez Lopez, Ph.D., University of Kentucky. Bugs, epialleles and ancient vines: a multifocal view on wine quality

Dr. Lopez is an expert on local environmental factors causing crops to have distinct flavors depending on their regions of origin. This concept of “terroir” is the basis of France’s wine appellation d’orgine contrôlée system.

Merri Metcalf, M.S., The Bread Lab, Washington State University. The Flavor, Nutrition & Sound of Wheat

Ms. Metcalf is a registered dietician who has worked on sports nutrition and the treatment of eating disorders. She is currently a Ph.D. student contributing to The Bread Lab’s remarkable success in developing healthier and more flavorful grains suitable for whole grain products.

Harry J. Klee, Ph.D., University of Florida. Progress in the War Against the Tasteless Tomato

Dr. Klee is an expert on the genetic and chemical determinants of flavor in fruits and vegetables. His research group has made great advances in developing high yield tomato varieties with heirloom-level flavor.

Amber Alhadeff, Ph.D., University of Pennsylvania and Monell Chemical Senses Center. The Power of Hunger

Dr. Alhadeff is a neuroscientist doing groundbreaking work on the physiology of hunger and the behaviors motivated by hunger. This includes gut-brain signaling and the role of the brain’s reward circuits.

Dietmar Krautwurst, Ph.D., Liebnitz Institute for Food Systems Biology and Technical University of Munich. Key food odorants and their receptors – perfect matches for our complex sense of olfaction.

Dr. Krautwurst helped discover that less than 300 volatile compounds matter when it comes to flavor. Growing knowledge of these flavor molecules and their receptors sets the stage for enhanced control of flavor perception.

Nisha Pradhan, University of Colorado. Mom, am I full yet?

Ms. Pradhan is an advocate for people living with anosmia, the absence of a sense of smell. She is currently a medical student and is the founder of Anosmic Chef, a crowdfunded collection of recipes and recommendations by and for anosmics.

Future Meetings

ISN 2023: San Diego, CA. Satellite partner meeting to the International Neurological Ketogenic Society & The Glut1 1 Deficiency Foundation on September 17th – 21st 2023

Past Meetings

ISN 2015 – Lexington KY

ISN 2016 – Lexington, KY

ISN 2018 – Lexington, KY

ISN 2019 – New Orleans, LA

ISN 2021 – Virtual