Altered Taste International Symposium

The Symposium brought together interdisciplinary experts and specialists in gastronomy and sensory science to find solutions for people whose sensory perception of food is impaired.

Keynote speakers and contributors will present the latest findings on sensory mechanisms and interactions, function and dysfunction in health and disease, and the practical and culinary uses of the trigeminal nerve and other sensations. By harnessing the pungency, heat, tingling, or burning sensations of food, ingredients such as chilies and spices can stimulate the trigeminal nerve and prove helpful when other senses are impaired or food has lost its flavor. The symposium also includes interactive activities designed to awaken the palate and explore the trigeminal sense, spices, chilies, and other stimulants through a specially designed "spice bar."


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