SSEB team present at the 19th 'International Symposium for Olfaction and Taste’.

The ISOT meeting (https://isot2024.is/is) was attended by >700 researchers in smell and taste and is held once every 4 years. Prof. Forde presented at two symposia during the meeting – the first in the ‘Sensory 4 Human Health’ symposium which focused on the role of taste, smell and texture in moderating food intake and human health. Prof. Forde hosted a second symposium in collaboration with Ajinomoto entitled “Taste, Food Liking and Reward in Relation to Choice and Intake” where speakers presented a summary of what is known about the role of food liking on intake, and challenged the concept of hyper-palatability. The conference afforded opportunities to learn about the latest developments in taste and smell research from around the world and to experience the local culture of Iceland!’