Taste, Behaviour and Health gastronomy
Descripción
This workshop has been designed to provide updated information about the interactions of taste, appetite/gut physioloty and metabolic health, being complemented by a Culinary demostration involving flavours and foods related to the Japanese (Umami) gastronomy as well as Mediterranean ingredients and dietary patterns. This Activity is developed by distinguished lecturers from Ajinomoto, CIBERobn, University of Navarra and the Basque Culinary Center as well as well credited cooks for the afternoon "degustation"
Objetivos
To offer the most recent knowledge on the role of flavor and taste in gastronomy, nutrition and health, by combining the presentations of leading experts in these areas with practical culinary demonstrations of sustainable gastronomy.
To understand the physiology of taste and gut sensing: how sensory receptors are activated and what are the mechanisms involved in this neurophysiological process.
To understand the role of ingredients and flavors such as Umami on sensory and physiological responses.
To update the knowledge and advances in research of taste, appetite and satiety. Specifically the role of sweet and sweeteners in obesity.
To understand the role of specific nutrients, meal timing and frequency in gastrointestinal physiology, and body metabolism.
To demonstrate culinary techniques and cooking methods for foods and food components.
Colaboradores
Programa
29-08-2017
“Opening of the course“
- Jose Alfredo Martinez Hernández Universidad de Navarra
“Taste physiology“
- Secundino Fernández González Universidad de Navarra
“Physiological consequences of tasting umami on the tongue and the stomach“
- Ana Takahata Ajinomoto Co. - Researcher
“Sweeteners, appetite and weight control“
- France Bellisle INRA - Researcher
“Taste preference and satiety assessment“
- Eva Almirón Roig Universidad de Navarra - Researcher
Pausa
“Sugar sensing in the gastrointestinal tract“
- Christopher Corpe Kings College of London - Lecturer
“Meal frequency and timing: Appetite and metabolic impact“
- M. Angeles Zulet Alzorriz Universidad de Navarra - Senior Researcher. Lecturer of Nutrition
“Research on taste and Flavor in Ajinomoto Institute for Innovation“
- Hisayuki Uneyama Ajinomoto Co. - Manager
Pausa
“Afternoon Program at Basque Culinary Center (BCC). Sustainable Gastronomy. Presentation by:“
- Elena Urdaneta Artola BCC
- Rodrigo San Cristobal Blanco University of Navarra -
“Challenge to umami by culinary scientists“
- Kumiko Ninomiya Umami Information Center - Director
“Mediterranean Ingredients in the Japanese cuisine“
- Hideki Matsuhisa Koy Shunka - Chef
“Sustainable Cooking with Umami“
- Luca Fantin Bvlgari - Chef
“Gastronomical closing of the workshop“
- Iñigo Cojo Ayestaran Basque Culinary Center - Researcher
Directoras/es
Jose Alfredo Martinez Hernández
Universidad de Navarra, Catedrático
Ponentes
Eva Almirón Roig
France Bellisle
Iñigo Cojo Ayestaran
Basque Culinary Center
Christopher Corpe
Luca Fantin
Secundino Fernández González
Hideki Matsuhisa
Kumiko Ninomiya
Ana Takahata
Hisayuki Uneyama
Elena Urdaneta Artola
Euskampus, Directora de Innovación Cooperativa
Rodrigo San Cristobal Blanco
M. Angeles Zulet Alzorriz
Precios matrícula
| MATRICULA | Hasta 31-05-2017 | Hasta 30-06-2017 | Hasta 29-08-2017 |
|---|---|---|---|
| 34,00 EUR | - | 40,00 EUR | |
| 20,00 EUR | - | - | |
| 20,00 EUR | - | 20,00 EUR | |
| 20,00 EUR | - | - | |
| 20,00 EUR | - | - | |
| - | 0 EUR | - | |
| - | - | 20,00 EUR |
Lugar
Palacio Miramar (Mañana) / Basque Culinary Center (Tarde)
Gipuzkoa
Otros cursos que te pueden interesar...
-
Online en directo
-
Presencial
-
Presencial