2025 Symposium
In association with the 16th Pangborn Sensory Science Symposium
Saturday, August 16, 2025 – Sunday, August 17, 2025
The Pennsylvania Convention Center, 1101 Arch Street, Philadelphia, PA 19107
The International Society of Neurogastronomy (ISN) is a professional organization for culinary professionals, agriculture professionals, health care professionals, and scientists of gastronomy in the context of brain and behavior. The concept of Neurogastronomy casts a wide net over all disciplines that are relevant to what we eat, why we like what we eat, and how we eat. The mission of ISN is to advance Neurogastronomy as a craft, science, and health profession, to enhance quality of human life, and to generate and disseminate knowledge of brain-behavior relationships in the context of gastronomy.
Flavor is a major unifying theme for ISN – what it is and how to use it to promote health. Flavor is a natural intersection where taste and smell science overlaps with clinical problems related to food and nutrition, with agriculture, and with chefs and the food preparation industry. ISN reaches out to the public to promote a broad understanding of how taste and smell affect food choices and consumption. ISN also works to develop and promote evidence-based strategies for all areas of health related to flavor. The founders of ISN invite you to come and join in!
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. This year’s dinner workshop will be held at Hudson Table where attendees will have an opportunity to participate in an interactive dining experience in addition to a vermouth tasting led by Vermouth Sommelier, Tim Kweeder. Transportation to/from the event will be provided by Philadelphia Trolley Co. with pick-up and drop-off at the Convention Center. Registrants will receive specific pick-up location prior to the event.
Platform presentations. Speakers 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. Emphases change each year.