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Symposium

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Symposium

2019 Umami and taste preference
2018 Development of low-salt foods using umami compound, aroma compound, or other method
2017 Umami taste and brain : Umami taste helps brain development
2016 ISOT2016 Satellite Symposium on Taste: Basic tastes and moreover
2015 Umami in food deliciousness – the interaction between umami and other sensations
2014 Emotion and diet: towards appropriate food education
2013 Taste (umami) and oral health – aiming at healthy life
2012 Umami and “koku” in food palatability
2011 Scientific world of producing umami and food acceptability
2010 Association between eating function and taste-umami in particular
2009 Interaction of flavor with taste in cuisine
2008 Centenary Anniversary Symposium of Umami Discovery
2007 Science for Traditional Food – Roots, Palatability and Function
2006 Science for the palatability signaling and obesity(weight control)
2005 Palatability of Foodstuffs
2004 Science of Palatability and Aging of Foods
2003 Palatability and healthy life
2002 Palatability and “body” in cuisine
2001 Food Palatability – Fundamentals, R&D and Marketing
2000 Brain mechanisms of palatability from a viewpoint of neurochemicals in the brain.
1999 Taste and Food Habits
1997 Acceptability of Food
1996 Mechanisms for Reception and Reciprocity of Chemical Stimuli-Considering the Mechanism of Synergism by Glutamate and Nucleotides

The Society for Research on Umami Taste

Hatchobori Building 3F, 3-11-8 Hatchobori, Chuo–Ku, Tokyo - 104-0032, Japan

Tel:03-5244-9466 / Fax:03-3551-4371

e-mail:umami@srut.org

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