Taste, Behaviour and Health gastronomy

29.Abu

Kod. O17-17

Erabilgarritasuna kalkulatzen...

Online matrikula

Ezin bazenu matrikula online egin, inprimakia honoko estekan jeitsi dezakezu eta epostaz bidali edota bulegoetan aurkeztu: Inprimakia ikusi

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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"

Helburuak

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.

Kolaboratzaileak

  • 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
  • Tailerra
    • Gizarte Zientziak
    • Osasuna
  • 29.Abu
  • Miramar Jauregia (Goizean) / Basque Culinary Center (Arratsaldean)
  • Ingelera
  • PDFa eskuratu