Activities

Activities

2018 “Development of low-salt foods using umami compound, aroma compound, or other method”/Tokyo, Japan
2017 “Umami taste and brain Umami taste helps brain development”/Tokyo, Japan
2016 “ISOT2016 Satellite Symposium on Taste: Basic tastes and moreover”/Tokyo, Japan
2015 “Umami in food deliciousness – the interaction between umami and other sensations “/Tokyo, Japan
2014 “Emotion and diet: towards appropriate food education”/Tokyo, Japan
2013 Symposium: “Umami taste compounds to control appetite and reduce sodium intake: A new nutritional approach” in 20th International Congress of Nutrition/Granada, Spain
2013 “Taste (umami) and oral health – amining at healthy life “/Tokyo, Japan
2012 Symposium: “Preference for umami taste controlled by chemical senses” in International Symposium on Olfaction and Taste XVI/ Stockholm, Sweden
2012 Symposium: “Taste and beyond – integration of nutrient sensor functions in oral cavity and gut” in International Symposium on Olfaction and Taste XVI/ Stockholm, Sweden
2012 “Umami and “koku” in food palatability”/Tokyo, Japan
2011 “Scientific world producing umami and food acceptability”/Tokyo, Japan
2010 “Association between eating function and tastes-umami n particular”/Tokyo, Japan
2009 “Interaction of flavor with taste in cuisine” /Tokyo, Japan
2008 Symposia: “Umami” in International Symposium on Olfaction and Taste XV / San Francisco, U.S.A.
2008 International Symposium: 100th Anniversary Symposium of Umami Discovery(Tokyo, Japan)
2008 SRUT Symposium: Centenary Anniversary Symposium of Umami Discovery (Tokyo, Japan)
2007 SRUT Symposium: Science for Traditional Food – Roots, Palatability and Function – / Tokyo, Japan
2006 SRUT Symposium: “Science for the Palatability Signaling and Obesity(weight control)”/ Tokyo, Japan
2005 SRUT Symposium: “Palatability of Foodstuffs” / Tokyo, Japan
2004 Symposium: “Candidate Receptors and Signal Transduction Mechanisms for Umami Taste” in International Symposium on Olfaction and Taste XIV / Kyoto, Japan
2004 SRUT Symposium: “Science of Palatability and Aging of Foods” / Tokyo, Japan
2003 SRUT Symposium: “Palatability and healthy life” / Tokyo, Japan
2002 SRUT Symposium: “Palatability and “body” in cuisine” / Tokyo, Japan
2001 SRUT Symposium: “Food Palatability – Fundamentals, R&D and Marketing” / Tokyo, Japan
2000 Symposium: “Glutamate Receptors” in International Symposium on olfaction and Taste XIII/ Brighton, England
2000 SRUT Symposium: “Brain mechanisms of palatability from a viewpoint of neurochemicals in the brain.” / Tokyo, Japan
1999 SRUT Symposium: “Taste and Food Habits” / Tokyo, Japan
1998 Symposium: “Umami: Receptors, Perception and Intake” in the Joint Meeting of the International Conference on the Physiology of Food and Fluid Intake XII / Pecs, Hungary
1998 SRUT Symposium: “Taste and Health” / Tokyo, Japan
1997 Symposium: “Umami: Taste Perception, Nutrition and Central Mechanisms” in International Symposium on Olfaction and Taste XII / San Diego, USA
1997 SRUT Symposium: “Acceptability of Foods” / Tokyo, Japan
1996 SRUT Symposium: “Mechanisms for Reception and Reciprocity of Chemical Stimuli-Considering the Mechanism of Synergism by Glutamate and Nucleotides”
1995 Initiated call for umami research proposal in Japan
1993 “Umami International Symposium” / Tokyo, Japan
1993 Symposium: “Umami: Physiology, Nutrition and Food Science” in the International Symposium on Olfaction and Taste XI / Sapporo, Japan
1992 Forum 1992 / Tokyo, Japan
1990 The 2nd International Symposium on Umami Taste / Sicily, Italy
1989 Forum in 1989 / Tokyo, Japan
1989 Workshop: “Umami Taste” in the International Congress on Nutrition / Seoul, Korea
1989 “Umami Forum”, A satellite symposium in the International Conference on the Physiology of Food and Fluid Intake / Paris, France
1988 Lecture by Dr. B.P. Halpern, Cornell University, USA / Tokyo, Japan
1988 Forum in 1988 / Tokyo, Japan
1987 Forum in 1987 / Tokyo, Japan
1986 Forum in 1986 / Tsukuba, Japan
1986 Workshop in the annual meeting of the Japanese Society of Ntrition and Food Science: “The Current Studies on Umami in the World” / Nagoya, Japan
1985 The 1st International Symposium on Umami Taste / Hawaii, USA
1984 “Umami Symposium” / Tokyo, Japan
1984 Lecture by Dr. M.R. Kare, Director, Monell Chemical Senses Center / Tokyo, Japan
1984 Lecture by Dr. M. O’Mahony, University of California / Tokyo, Japan
1983 Panel discussion / Tokyo, Japan
1982 The Society for Research on Umami Taste established