We are proud to present an inaugural symposium jointly organized by the Monell Chemical Senses Center, USA, and the Singapore Institute for Clinical Sciences (SICS) in the areas of Appetite, Food Preference and Metabolism. This symposium will showcase a variety of speakers from both academia and industry, journeying from basic chemosensory mechanisms to perspectives on how the rich and varied Asian food culture impact food product development.
Join us for an intriguing series of talks and opportunities to mingle with researchers in the larger food science, nutrition and metabolism fields. Find out more about the fundamental biology governing our daily nutritional choices.
The symposium will include presentations and discussions with the following local and overseas thought leaders.
Attendance at this symposium is free.
Breakthrough Theatrette, Level 4 Matrix Building
30 Biopolis Street, Singapore 138671
Molecular Underpinnings of Our Senses
Implications of Early Nutrition on Health and Disease
Food for Thought: Neurocognition and Intake
The Science of Foods
Engineered for Health: Food Product Development
Catering to the Asian Gourmand
Your support of this symposium is invaluable and essential for supporting the advancement of sensory biology, health and food development in Asia. Please take a moment to consider the benefits of contributing to this event.
Gary BEAUCHAMP, Monell Chemical Senses Center, USA
Carol CHRISTENSEN, Monell Chemical Senses Center, USA
Pamela DALTON, Monell Chemical Senses Center, USA
Peter GLUCKMAN, Singapore Institute for Clinical Sciences
Jeyakumar HENRY, Singapore Institute for Clinical Sciences
Liyan HUANG, DSO National Laboratories, Singapore
Yung Seng LEE, Singapore Institute for Clinical Sciences
Lai Peng LEONG, National University of Singapore
Allan LIM, Nestle R&D Centre, Singapore
Johan LUNDSTRÖM, Monell Chemical Senses Center, USA
Robert MARGOLSKEE, Monell Chemical Senses Center, USA
Hajime NAGAI, Suntory Holdings Limited, Japan
Danielle REED, Monell Chemical Senses Center, USA
E Shyong TAI, National University Health System
Karen TEFF, Monell Chemical Senses Center, USA
Kumar VASIST, Abbott Nutrition, Singapore
Weibiao ZHOU, National University of Singapore