The Society for Research on Umami Taste was established in 1982 by scientists interested in research on umami taste. The resulting panel discussions, lectures, workshops, and forums organized by the Society have led to a significant increase in the interest in umami research around the world. As a direct result of these activities, a large amount of scientific data on the umami taste in the fields of biochemistry, taste physiology, food science, nutrition, and brain sciences has been accumulated.
Since its founding decades ago, the Society’s accomplishments include the organization of two international symposia on umami.
The unique style of these symposia, in which scientists of varying disciplines from around the world gathered to freely exchange data and ideas on this common theme, attracted the attention of many additional scientists and encouraged the world-wide research activities on umami taste.
The Society for Research on Umami Taste encourages interdisciplinary investigations into the umami and on the significance of this taste on the health of the organism. We believe these activities can lead to a further development of the science of taste.
The Society looks forward to continued research activities and encourages opportunities for further research and discussion on the nature of this unique and important basic taste.
Toshihide Nishimura, Ph.D.