Special session open to the public
October 26, 2016
9.00-9.15 Welcome. Joxe Mari Aizega (Basque Culinary Center)
9.15-9.45 A brainy tongue. Andoni Luis Aduriz (Mugaritz)
9.45-10.30 Multisensory- Past, Present and Future. Heston Blumenthal (The Fat Duck)
10.30-11.00 How data will change the future of food: Foodpairing and consumer flavour intelligence. Bernard Lahousse (FoodPairing)
11.00-11.30 Coffee Break
11.30-12.00 Kitchen Theory – A gastrophysic experience. Jozef Youssef (Kitchen Theory) and Charles Spence (Oxford University)
12.00-12.30 How do we smell? Uncovering the mysteries of human olfaction. Leslie Vosshall (Rockefeller University)
12.30-13.00 Customized food for target population: tasty and healthy products. Begoña Alfaro (Azti Tecnalia)
14.30-15.10 From the tongue to the brain. Charles Zuker (Columbia University)
15.10-16.00 Round Table. Flavor is in the brain. Dana Small (The John B. Pierce Laboratory). Hormones, genes and human food intake. Stephen O’Rahilly (Cambridge University).
16.00-16.30 Tasting the future. Adrian Cheok (Imagineering Institute)
16.30-17.00 The Sensory Logic of the Gastronomic Brain. Matthieu Louis (Centre for Genomic Regulation), Irene Miguel-Aliaga (Imperial College London), Juan Carlos Arboleya (Basque Culinary Center) and Dani Lasa (Mugaritz).
*All conferences will take place at the auditorium of Basque Culinary Center. The access has no cost, but requires a previous admission request through email@example.com