Taste, Behaviour and Health gastronomy

Taste, Behaviour and Health gastronomy

29.Ago - 29. Ago, 2017 Cód. O17-17

Descripción

This  workshop has been designed  to provide updated information about the interactions of taste, appetite/gut physioloty and  metabolic health, being complemented by a Culinary demostration involving  flavours and foods related to the Japanese (Umami) gastronomy as well as Mediterranean ingredients and dietary patterns. This Activity is developed by distinguished lecturers from Ajinomoto, CIBERobn, University of Navarra and the Basque Culinary Center as well as  well credited cooks for the afternoon "degustation"

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Objetivos

To offer the most recent knowledge on the role of flavor and taste in gastronomy, nutrition and health, by combining the presentations of leading experts in these areas with practical culinary demonstrations of sustainable gastronomy.

To understand the physiology of taste and gut sensing: how sensory receptors are activated and what are the mechanisms involved in this neurophysiological process.

To understand the role of ingredients and flavors such as Umami on sensory and physiological responses.

To update the knowledge and advances in research of taste, appetite and satiety. Specifically the role of sweet and sweeteners in obesity.

To understand the role of specific nutrients, meal timing and frequency in gastrointestinal physiology, and body metabolism.

To demonstrate culinary techniques and cooking methods for foods and food components.

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Colaboradores

  • AJINOMOTO CO, JAPAN
  • CENTRO DE INVESTIGACIÓN EN NUTRICIÓN. UNIVERSIDAD DE NAVARRA
  • CIBEROBN. INSTITUTO DE SALUC CARLOS III
  • BASQUE CULINARY CENTER
  • PREVIEW Study
  • Umami Information Center

Programa

29-08-2017

08:45 - 09:00

“Opening of the course“

  • Jose Alfredo Martinez Hernández Universidad de Navarra
09:00 - 09:30

“Taste physiology“

  • Secundino Fernández González Universidad de Navarra
09:30 - 10:00

“Physiological consequences of tasting umami on the tongue and the stomach“

  • Ana Takahata Ajinomoto Co. - Researcher
10:00 - 10:30

“Sweeteners, appetite and weight control“

  • France Bellisle INRA - Researcher
10:30 - 11:00

“Taste preference and satiety assessment“

  • Eva Almirón Roig Universidad de Navarra - Researcher
11:00 - 11:30

Pausa

11:30 - 12:00

“Sugar sensing in the gastrointestinal tract“

  • Christopher Corpe Kings College of London - Lecturer
12:00 - 12:30

“Meal frequency and timing: Appetite and metabolic impact“

  • M. Angeles Zulet Alzorriz Universidad de Navarra - Senior Researcher. Lecturer of Nutrition
12:30 - 13:00

“Research on taste and Flavor in Ajinomoto Institute for Innovation“

  • Hisayuki Uneyama Ajinomoto Co. - Manager
13:00 - 13:45

Pausa

13:45 - 14:00

“Afternoon Program at Basque Culinary Center (BCC). Sustainable Gastronomy. Presentation by:“

  • Elena Urdaneta Artola BCC
  • Rodrigo San Cristobal Blanco University of Navarra   -   
14:00 - 14:30

“Challenge to umami by culinary scientists“

  • Kumiko Ninomiya Umami Information Center - Director
14:30 - 15:15

“Mediterranean Ingredients in the Japanese cuisine“

  • Hideki Matsuhisa Koy Shunka - Chef
15:15 - 16:00

“Sustainable Cooking with Umami“

  • Luca Fantin Bvlgari - Chef
16:00 - 17:00

“Gastronomical closing of the workshop“

  • Iñigo Cojo Ayestaran Basque Culinary Center - Researcher

Directores

Jose Alfredo Martinez Hernández

Universidad de Navarra, Catedrático

Ponentes

Eva Almirón Roig

France Bellisle

Iñigo Cojo Ayestaran

Basque Culinary Center

Christopher Corpe

Luca Fantin

Secundino Fernández González

Hideki Matsuhisa

Kumiko Ninomiya

Ana Takahata

Hisayuki Uneyama

Elena Urdaneta Artola

Euskampus, Directora de Innovación Cooperativa

Rodrigo San Cristobal Blanco

M. Angeles Zulet Alzorriz

Precios matrícula

MATRICULAHasta 31-05-2017Hasta 30-06-2017Hasta 29-08-2017
34,00 EUR - 40,00 EUR
20,00 EUR - -
20,00 EUR - 20,00 EUR
20,00 EUR - -
20,00 EUR - -
- 0 EUR -
- - 20,00 EUR

Lugar

Palacio Miramar (Mañana) / Basque Culinary Center (Tarde)

Gipuzkoa