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Flavor combinations in food bring enjoyment, nostalgia, nutrition and conversation. But where do flavors come from? What is their chemistry? How is the scientific understanding of flavor changing? And how is this science impacting industry and restaurants?
On Monday, Jan. 31, from noon to 1 p.m. CT, the School of Medicine Basic Sciences’ monthly virtual Lab-to-Table Conversation will discuss the history of flavor science, how it has changed, and how it is being applied in the restaurant space and in industry.
The event is free and open to the public. Registration is required.
The panel will be moderated by Larry Marnett, dean of the Vanderbilt University School of Medicine Basic Sciences, with panelists:
- John York, chief science officer at Impossible Foods and former chair of Vanderbilt’s Department of Biochemistry;
- Vivek Surti, Vanderbilt alumnus and founder of Tailor Nashville, named one of the best new restaurants by Bon Appétit magazine in 2019; and
- Xiaodong (Sheldon) Li, founder and CEO of Ixora Taste Sciences Inc., a startup dedicated to the discovery of natural taste modulators. He is an expert in taste modulation, taste receptors and related chemistry.
