From May 18 to 21, 2026, the University of Burgundy Europe hosted the third edition of the FLAVOURsome European Network Summer School (COST Action CA22161) in Dijon, organized by Fabrice Neiers, a researcher at the ICB Laboratory.
This summer school brought together researchers, doctoral students, and undergraduates from several countries to explore the themes of chemosensation, oral physiology, and the science of taste. For four days, participants attended lectures and took part in practical workshops dedicated to various aspects of the sensory perception of food.
The program covered topics such as astringency, salivary analysis, salivary proteins, enzymatic activity, and the interactions between the oral cavity and aromatic compounds. Several speakers from European and American universities and research institutions presented their work and engaged in discussions with the participants.
Alongside the scientific sessions, several informal gatherings were organized in Dijon and the Burgundy vineyards, offering participants the opportunity to network and strengthen ties within the network.
Created within the framework of the COST program, the FLAVOURsome network brings together researchers working on the mechanisms involved in flavor perception and their applications in the food industry. This third Summer School is part of the training and networking activities developed by the consortium.
©️ Younès HAMDOUNE, ville de Dijon
📑 Programm
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