144/141 - Essence of Washoku, UMAMI is the Basic Taste for Better Nutrition?

Organized by: Jumonji University (Japan)
Track 6: Functional Foods and Bioactive Compounds
Monday 16 October 11.30 - 13.30 h. Room 6

Chairs

Prof. Shigeru Yamamoto

International Nutrition. Department of Food and Nutritional Sciences. Graduate School of Human Life Sciences. Jumonji University. Japan.


Prof. Kraisid Tontisirin

Institute of Nutrition. Mahidol University. Thailand.


Umami: Thinking of Ideal Healthy Diet from The UNESCO Heritage Food Culture, Washoku

Speaker

Prof. Shigeru Yamamoto

International Nutrition. Department of Food and Nutritional Sciences. Graduate School of Human Life Sciences. Jumonji University. Japan.


Umami: Essence of Washoku for healthy aging

Speaker

Dr. Hisayuki Uneyama

Science Group. Global Communications Department. Ajinomoto Co., Inc. Japan.


Subliminal Impact of Basic Tastes for Decision Making on Food Selections

Speaker

Prof. Miguel Alonso-Alonso

Laboratory of Bariatric and Nutritional Neuroscience. Center for the Study of Nutrition Medicine. Beth Israel Deaconess Medical Center. Canada.


How to Control Appetite by Protein & Amino Acids

Speaker

Prof. G. Harvey Anderson

Nutritional Sciences and Physiology. Italy. Department of Nutritional Sciences. Faculty of Medicine. University of Toronto. Canada.