Symposium on altered taste - 2021 in Lyon - Institut Paul Bocuse

Symposium on altered taste - 2021 in Lyon
Call for abstract
Programme
Registration
Organisers
Accomodation
Lyon Tourism
Contact for questions and other information

An interest in food and maintaining the pleasure in eating is important for everyone but essential in fragile populations.
Various factors are involved in loss of appetite and loss of motivation to eat among which sensory alterations are
particularly important in specific groups. For instance, older elderly may have difficulties to chew or to swallow, cancer
patients under chemotherapy may have olfactory troubles and so on.

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of culinary
know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and
enhancing the hedonic value of the eating experience could help against undernourishment and meet nutritional
requirements for targeted populations.

Call for abstract
The call for abstract will be upload soon.

Program
Due to coronavirus we postpone this event, initially programmed in september 2020, so the speakers may be
different in 2021.
The objective of the conference session is to present scientific knowledge and recent results of a variety of studies on
"taste alteration" covering all the sensory modalities of food tasting, in relation to ageing or pathologies.

Morning

       Duika Burges Watson, Head of Altered Eating Research Network at Newcastle University. Duika ‘s research
       focus on food – from source to senses – and how critical geographic and qualitative methodologies can help
       reveal different ways of thinking about how and why we eat as we do. A core focus of her current research is on
       'altered eating' which she has defined as “a changed state of any combination of environmental, physical,
       emotional and social interactions with food and eating that has a negative impact on health and wellbeing” .

       Agnès Giboreau, Head of the Institut Paul Bocuse Research Center. Agnès leads the CANUT project – Cancer,
       Nutrition & taste - dealing with the impact of a food improvement strategy on food appreciation, in a population of
       cancer patients treated with chemotherapy. The aim of this project is to study the effect of pathology and
       chemotherapy on taste and olfactory mechanisms, and in particular on interindividual differences in perception

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and appreciation of food, leading to culinary solutions currently tested in the Living Lab of the Institut Paul
       Bocuse.

Other speakers to be confirmed

Afternoon

       Taste and Flavour Master class with chefs and food service experts:

The objective of the master class with professionals is to share experience on culinary solutions bringing food enjoyment
to individuals with taste alterations.

Maggie Beer is an Australian cooking icon, leading the famous Barossa Pheasant Farm Restaurant in the Barossa
Valley. Maggie is one of the judges on The Great Australian Bake Off and a regular guest on MasterChef Australia. She
is also leading work on altered taste in older life in Australia.

Julien Ferretti is a chef and culinary project leader in the Innovation team of the Institut Paul Bocuse Research Center.
Very enthusiastic and creative, he brings his culinary expertise to scientific and applied projects, on a large scope of
topics, including taste and texture alteration issues.

Other speakers to be confirmed

       Future Perspectives with scientists and institutional representatives:

The objective of these exchanges is to make correspondence between scientific knowledge and culinary solutions. A
cutting-edge round table discussion will allow Public Health actors to discuss with chefs and researchers to draw the
strategic lines to be developed to ensure sustainable food and food service solutions for elderly, patients, anyone
suffering from altered gustatory, olfactory or texture food perception.

John Coveney is Professor of Global Food, Culture and Health at Flinders University. John has research and education
interests in public health nutrition, history of food and health, food policy and social and cultural factors that influence
food patterns and food intake.

A Medical expert involved in Clinical Nutrition research to be confirmed

Registration
The registration will be available soon.

Organisers

Accomodation
We have selected 3 Hotels ideally situated in Bellecour district – Heart of Lyon :

Hotel Globe et Cecil Hotel : a 4 stars Hotel.

21 rue Gasparin 69002 Lyon
Tel : +33 (0)4 78 42 58 95
http://globeetcecilhotel.com/en/
Price : from 100 € for a room for one night

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Hotel La Résidence : a 3 stars Hotel

18 rue Victor Hugo 69002 Lyon
Tel : +33 (0)4 78 42 63 28
https://www.hotel-la-residence.com/en/
Price : From 105 € for a room for one night

Hotel Le Royal MGallery (Institut Paul Bocuse application Hotel ): a 5 stars Hotel

20 place Bellecour 69002 Lyon
Tel : +33(0)4 78 37 57 31
http://www.lyonhotel-leroyal.com/en
Price : From 120 € for a room for one night

And 3 Hotels located near Institut Paul Bocuse :

Campanile Écully

42 Avenue Guy de Collongue 69130 Écully
Tel : +33 (0)4 78 33 16 93
https://www.campanile.com/en
Price : From 110 € for a room for one night

Hôtel Valpré

1 chemin de Chalin 69130 Ecully
Tel : +33 (0)4 72 18 05 05
https://en.valpre.com/
Price : From 76 € for a room for one night

Holiday Inn Lyon Vaise

13 Avenue Victor Hugo 69160 Tassin-la-Demi-Lune
Tel : +33 (0)4 78 64 68 69
https://www.ihg.com/holidayinn/hotels/gb/en/tassin-la-demi-lune/lysvv/hoteldetail
Price : From 72 € for a room for one night

Lyon Tourism
Lyon has always been at the crossroads of European trade and is a passionate city which is a meeting place, and is
both welcoming and open to the world. Its unique architectural heritage (listed as a UNESCO World Heritage site), its
reputation as the international capital of gastronomy, but also its cultural vibrancy and the audaciousness of its new
urban developments, from the Confluence district to the banks of the Saône, now make it one of Europe's most prized
and "trendy" city tourism destinations. Everything is in place to guarantee you an unforgettable experience: marvels of
the past, contemporary innovation and the art of living.

To discover Lyon (including restaurants …)
For Lyon Guided Tours
Lyon City Card (access to 23 museums)
Public transportation in Lyon

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Left to the right : Saint-Jean’s Cathedral in the old Lyon, along the Saone and Fourviere Basilica in the background(Copyright : Tristan
Deschamps / ONLYLYON Tourisme & Congrès) / Exterior view of the Musée des Confluences (Copyright – Quentin Lafont/ Concepteur
: Coop Himmelblau)

Contact for questions and other information
For any question: symposium@institutpaulbocuse.com

           Page One
                  Nutrition & Eating Behaviour : Research Seminar - November 5th, 2020 (P. Rogers & E.
                  Guyot)

           Institut Paul Bocuse
           Château du Vivier - Ecully - France
           Tel: +33 (0)4 72 18 02 20

           20, place Bellecour - Lyon - France
           Tel: +33 (0)4 78 37 23 02

                                                                Page 4

Contact
Bénédicte Simon
Partnerships and Communication Manager
Send an email
+33 (0)4 26 20 71 85

Career
> PhD Student in Political Science
> Internship in Health Psychology
> Research Scientist
> R&D Chef
> PhD increasing softer dairy food intakes

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