BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//jEvents 2.0 for Joomla//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VTIMEZONE
TZID:Europe/London
BEGIN:STANDARD
DTSTART:20230306T120000
RDATE:20230326T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20231029T010000
RDATE:20240331T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20241027T010000
RDATE:20250330T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20251026T010000
RDATE:20260329T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20261025T010000
RDATE:20270328T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20271031T010000
RDATE:20280326T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20281029T010000
RDATE:20290325T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20291028T010000
RDATE:20300331T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20301027T010000
RDATE:20310330T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:STANDARD
DTSTART:20311026T010000
RDATE:20320328T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:Europe/London GMT
END:STANDARD
BEGIN:DAYLIGHT
DTSTART:20230326T020000
RDATE:20231029T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20240331T020000
RDATE:20241027T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20250330T020000
RDATE:20251026T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20260329T020000
RDATE:20261025T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20270328T020000
RDATE:20271031T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20280326T020000
RDATE:20281029T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20290325T020000
RDATE:20291028T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20300331T020000
RDATE:20301027T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20310330T020000
RDATE:20311026T010000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:Europe/London BST
END:DAYLIGHT
END:VTIMEZONE
BEGIN:VEVENT
UID:840eaca350158581d3172a0dca0776a7
CATEGORIES:Public Events - Lectures
CREATED:20240123T091616
SUMMARY:Can humans smell tastants?
LOCATION:Zoom
DESCRIPTION:\nBuy Tickets on Eventbrite (https://www.eventbrite.co.uk/e/can-humans-smel
 l-tastants-webinar-with-jingang-shi-tickets-810720866937)Get Your Free Spot
 \n    var exampleCallback = function() {        console.log('Order complete
 !');    };    window.EBWidgets.createWidget({        widgetType: 'checkout'
 ,        eventId: '810720866937',        modal: true,        modalTriggerEl
 ementId: 'eventbrite-widget-modal-trigger-810720866937',        onOrderComp
 lete: exampleCallback    });\n\nJingang Shi is the founder and CEO of EPC N
 atural Products Co., Ltd, a leading food ingredients company specializing i
 n innovative natural sweetener solutions that include stevia, thaumatin, an
 d taste &flavor modulators. Recognaized as one of top-tier inventors, J
 ingang has significantly contributed to improving the taste of stevia. He r
 eceived master degree of chemical engineering from Beijing University of Ch
 emical Technology and EMBA from Cheung Kong Graduate School of Business.\nO
 ver the past five years, Jingang formulated a groundbreaking hypothesis tha
 t taste stimuli could be perceived through retronasal olfaction. In support
  of this theory, EPC funded scientific research, spearheaded by accomplishe
 d scientists, to delve into the mechanism of transferring and brain respons
 es of retronasal sensation of taste stimuli and its profound impact on the 
 flavor profile of food and beverage products. Part of outcomes of these stu
 dies have been published academic journals, including "Chemical Senses" and
  "Food Quality and Preference."\nBeyond his role at EPC, Jingang is member 
 of China National Standardization Technical Committees of Sensory Analysis.
  He serves as PhD advisor of Zhejiang Gongshang University. He is a veteran
  of natural ingredients, holding a board member at Ningbo Greenhealth Pharm
 aceutical Co., Ltd., a herb extract manufacturer catering to the food suppl
 ement industry. Furthermore, he acts as a director at Wuhan Greenfoods Co.,
  Ltd., a food ingredient company specializing in natural food coloring manu
 facturing.\n\n\nAbstract\nThe current paradigm in sensory science centers o
 n dichotomy, non-volatile taste stimuli with the tongue's gustatory sensati
 on and the volatile aroma with the nose’s olfactory sensation. While resear
 ch has explored the interplay among taste, tactile sensations, and aroma, t
 he underlying biological mechanisms remain unclear. Interestingly, some stu
 dies have observed a significant reduction in taste stimuli recognition whe
 n noses are clipped, yet a comprehensive scientific explanation is lacking.
  A recent study conducted by EPC and the Laboratory of Food Oral Processing
  at Zhejiang Gongshang University has delved into the role of retro-nasal s
 ensation in the consumption of nonvolatile taste compounds. The study intro
 duces aerosol particles as a potential mechanism for nasal mass transfer du
 ring eating and drinking, demonstrating that these particles can be generat
 ed and migrate within the oral–retronasal route. The research suggests that
  taste compounds within aerosol particles can be perceived through the orth
 o and retronasal  olfactory routes, challenging the conventional separation
  of taste and smell. The findings indicate that nonvolatile taste compounds
 , when carried in aerosol particles, influence sensory perception, impactin
 g taste discrimination, sweetness intensity, and overall liking. The study 
 also underscores potential implications for food and beverage design, propo
 sing that adjustments to aerosol generation could modify retro-nasal impact
 . In essence, this research unveils the intricate dynamics of taste and sme
 ll interactions, introducing the new concept of unichemosensation and under
 scoring the significance of retro-nasal sensation in shaping our eating and
  drinking experiences.\n
X-ALT-DESC;FMTTYPE=text/html:<p></p><!-- Noscript content for added SEO --><noscript><a href="https://ww
 w.eventbrite.co.uk/e/can-humans-smell-tastants-webinar-with-jingang-shi-tic
 kets-810720866937" rel="noopener noreferrer" target="_blank">Buy Tickets on
  Eventbrite</a></noscript><!-- You can customize this button any way you li
 ke --><p style="text-align: center;"><button id="eventbrite-widget-modal-tr
 igger-810720866937" type="button">Get Your Free Spot</button></p><p><script
  src="https://www.eventbrite.com/static/widgets/eb_widgets.js"></script><sc
 ript type="text/javascript">    var exampleCallback = function() {        c
 onsole.log('Order complete!');    };    window.EBWidgets.createWidget({    
     widgetType: 'checkout',        eventId: '810720866937',        modal: t
 rue,        modalTriggerElementId: 'eventbrite-widget-modal-trigger-8107208
 66937',        onOrderComplete: exampleCallback    });</script></p><p></p><
 p>Jingang Shi is the founder and CEO of EPC Natural Products Co., Ltd, a le
 ading food ingredients company specializing in innovative natural sweetener
  solutions that include stevia, thaumatin, and taste &amp;flavor modulators
 . Recognaized as one of top-tier inventors, Jingang has significantly contr
 ibuted to improving the taste of stevia. He received master degree of chemi
 cal engineering from Beijing University of Chemical Technology and EMBA fro
 m <em>Cheung Kong Graduate School of Business.</em></p><p>Over the past fiv
 e years, Jingang formulated a groundbreaking hypothesis that taste stimuli 
 could be perceived through retronasal olfaction. In support of this theory,
  EPC funded scientific research, spearheaded by accomplished scientists, to
  delve into the mechanism of transferring and brain responses of retronasal
  sensation of taste stimuli and its profound impact on the flavor profile o
 f food and beverage products. Part of outcomes of these studies have been p
 ublished academic journals, including "Chemical Senses" and "Food Quality a
 nd Preference."</p><p>Beyond his role at EPC, Jingang is member of China Na
 tional Standardization Technical Committees of Sensory Analysis. He serves 
 as PhD advisor of Zhejiang Gongshang University. He is a veteran of natural
  ingredients, holding a board member at Ningbo Greenhealth Pharmaceutical C
 o., Ltd., a herb extract manufacturer catering to the food supplement indus
 try. Furthermore, he acts as a director at Wuhan Greenfoods Co., Ltd., a fo
 od ingredient company specializing in natural food coloring manufacturing.<
 br /><br /></p><p><strong>Abstract</strong></p><p>The current paradigm in s
 ensory science centers on dichotomy, non-volatile taste stimuli with the to
 ngue's gustatory sensation and the volatile aroma with the nose’s olfactory
  sensation. While research has explored the interplay among taste, tactile 
 sensations, and aroma, the underlying biological mechanisms remain unclear.
  Interestingly, some studies have observed a significant reduction in taste
  stimuli recognition when noses are clipped, yet a comprehensive scientific
  explanation is lacking. A recent study conducted by EPC and the Laboratory
  of Food Oral Processing at Zhejiang Gongshang University has delved into t
 he role of retro-nasal sensation in the consumption of nonvolatile taste co
 mpounds. The study introduces aerosol particles as a potential mechanism fo
 r nasal mass transfer during eating and drinking, demonstrating that these 
 particles can be generated and migrate within the oral–retronasal route. Th
 e research suggests that taste compounds within aerosol particles can be pe
 rceived through the ortho and retronasal  olfactory routes, challenging the
  conventional separation of taste and smell. The findings indicate that non
 volatile taste compounds, when carried in aerosol particles, influence sens
 ory perception, impacting taste discrimination, sweetness intensity, and ov
 erall liking. The study also underscores potential implications for food an
 d beverage design, proposing that adjustments to aerosol generation could m
 odify retro-nasal impact. In essence, this research unveils the intricate d
 ynamics of taste and smell interactions, introducing the new concept of uni
 chemosensation and underscoring the significance of retro-nasal sensation i
 n shaping our eating and drinking experiences.</p>
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
DTSTAMP:20260505T223044
DTSTART;TZID=Europe/London:20240306T120000
DTEND;TZID=Europe/London:20240306T140000
SEQUENCE:0
TRANSP:OPAQUE
END:VEVENT
END:VCALENDAR