Symposium

Umami and taste preference

June 7, 2019(Tokyo)

Umami and Japanese Dietary Culture – Rediscovery of dashi and umami Kumiko Ninomiya :
Non-Profit Organization Umami Information Center
Coding of umami taste in the peripheral taste system Ryusuke Yoshida :
Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University
Feeding behavior of primates as related to the evolution of taste receptors Hiroo Imai :
Molecular Biology Section, Department of Cellular and Molecular Biology, Primate Research Institute, Kyoto University
Incretin hormone secretion from enteroendocrine cells by gastrointestinal environment sensing Takashi Tsuboi, Kazuki Harada :
Department of Life Sciences, Graduate School of Arts and Sciences, The University of Tokyo
Elucidation of the regulatory mechanism of simple sugar prefernce by SIRT1 Sho Matsui:
Metabolic Signal Research Center, Institute for Molecular and Collular Regulation, Gunma University
Tsutomu Sasaki: 
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Association of gustation with olfaction underlying the interaction between umami taste and odors Nobuyuki Sakai :
Department of Psychology, Graduate School of Arts & Letters,
Research Institute of Electrical Communication,
and Yotta Informatics Research Center, Tohoku University
Practice on the food preference in infants and taste education for school children Seiko Kanda :
Department of Home Economics, Aikoku Gakuen Junior College 

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