January 2012

Barcelona, Spain The Umami Information Center co-organized the symposium "More Than Chemistry, Food Innovation" at Expoquimia to diffuse information on umami.

On November 16th, 2011, the Umami Information Center co-organized the symposium "More Than Chemistry, Food Innovation" with SECS, the Spanish Society of Sensorial Science, as part of Expoquimia, a conference dedicated to the field of science to diffuse information on umami in Barcelona, Spain.

As umami, one of the five basic tastes, is still widely unknown among scientists in Europe, we took part in this conference to convey the scientifically proven information on umami to those who were participating. The morning program was dedicated to recent advances in molecular gastronomy with Dr. Herve This of French National Institute of Agricultural Research and other topics of innovation such as the development of new flavors for consumers and the study of whether taste sensation changes during illness which could be used as an indicator in the diagnosis of diseases.

In the afternoon session, various presentations on umami and taste were given by Dr. Yuzo Ninomiya professor of Kyushu University, Dr. Wolfgang Meyerhof from the German Institute of Human Nutrition, Dr Julie Mennella and Dr. Gary Beauchamp from the Monell Chemical Senses Center and Dr. Kumiko Ninomiya director of the Umami Information Center. Dr. Kumiko Ninomiya introduced the characteristics of the umami taste, its history and mentioned our recent collaborations with well known chefs and scientists around the world. Dr. Yuzo Ninomiya presented the science of umami and reviewed the past ten years' research on umami receptors and gustatory nerve responses.

Dr. Wolfgang Meyerhof from the German Institute of Human Nutrition talked about the science behind bitter taste.

Dr. Julie Mennella of the Monell Chemical Senses Center explained how infants have their first experiences with tastes and flavors during pregnancy and lactation.

Around 60 people including researchers and food journalists participated in this symposium and learned about the results of scientific research on umami.