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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Covid-19 update (May 27, 2020): Owing to the growing uncertainties for September 2020 on 1) the possibility to hold any conference on the University campus and 2) international travel, the Scientific and Organising Committees of the 16th Weurman Flavour Research Symposium have taken the difficult decision to postpone the event to May 2021.
Update (June 8, 2020) !! NEW DATE fixed: May 3 - 7, 2021 !!

Some oral and poster presentations have already been selected by the Scientific Committee. The corresponding authors have been informed. However, the new deadline for submission of abstracts is extended to December 31, 2020. All the corresponding authors will be given the opportunity to update their abstract until that date. New submissions are also welcome.

Please, do not hesitate to submit your abstract, in order for the Scientific Committee to set up an exciting Scientific program.


This 16th edition of the Weurman Flavour Research Symposium will take place in Dijon (France), the capital of Burgundy. This conference, created in 1975 in memory of Cornelius Weurman and held every three years in different countries in Europe, is an internationally recognised Symposium gathering well-known scientists from academia and industry from different disciplines in the field of flavour research: chemistry, biology, neuro-physiology, psychology.

Logo_Weurman2020Plan de travail 2-100

The organizers would like to invite scientists with expertise covering different topics in flavour science, from flavour generation in food/non-food products to flavour perception, well-being and health.

The scientific programme will comprise keynote lectures given by distinguished scientists from academia and industry from around the world, scientific talks, flash poster presentations, and posters in the following main subject areas:

Multimodal flavour perception (from mixture of stimuli to brain integration)
Flavour perception: from molecules to receptors
Flavour perception, food intake and well-being
Flavour representation (naturality, authenticity)
Flavour generation
Modelling flavour compounds activity
New analytical tools for flavour analysis


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INRAE is France's new National Research Institute for Agriculture, Food and Environment.
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Call for Abstracts

Call for Abstracts.
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Keynote speakers

Confirmed Keynote speakers
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Hotels at preferential rate
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