Taste, Behaviour and Health gastronomy

“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

Atsedena

“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

Atsedena

“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