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September 21 @ 7:00 PM - - September 23 @ 1:30 PM - Purdue University - Stewart Center, West Lafayette, IN
The flavors of foods and beverages influence ingestive behaviors and the physiological responses to food consumption. They may contribute to diet-related health disorders or be used to promote wellbeing. The goals of this international conference are to critically review current knowledge and future research needs related to the: A) physiological processes underlying flavor perception, B) influence of each of the sensory components of flavor on feeding, C) clinical applications of flavor, and D) use of flavor by the food industry.
There will be 25 renowned presenters on campus to explore flavor’s pivotal role in health and diet-related disorders as well as to identify future areas of research. Session topics will include:
We invite you to attend this informative conference. Registration is available at provided link.
March 10 @ 9:30 AM - 10:30 AM ABE 204
March 11 @ 9:00 AM - 1:15 PM MRGN, Room 121
March 12 @ 11:30 AM - 1:00 PM GRIS 218 (lunch); GRIS 210 (presentation)
Office of the Vice President for Research
610 Purdue Mall
West Lafayette, IN 47907-2040