Very excited to be part of the #FLAVOURsome training school “Tongue-on-chip 2.0: Taste receptors and other oral components involved in flavour perception” at Wageningen University & Research, the Netherlands.

Thank you Maarten Jongsma and Susana Soares (Universidade do Porto) for leading this program in Wageningen! On the first day, we saw impressive presentations from Margriet Roelse from Wageningen Plant Research, Nagihan Bostanci from Karolinska Institutet, Guy Carpenter from King's College London and Fabrice Neiers from the Université de Bourgogne about taste and smell receptors, measuring sweetness, astringency, bitterness and metaproteom. Also a nice presentation about the facility of our collaborator Catrienus de Jong from Wageningen Food & Biobased Research.

Having technologies for the objective measurement of taste and smell in a rapid and cost-effective manner is crucial if we want to contribute to a sustainable, healthy, and tasty food supply chain! We believe that our ReceptomiX technology, by offering tongue-on-chip, can greatly contribute to the agrifood supply chain.

‍Lorenzo Corsico and Aria Samimi are there in the program to learn more and establish strong collaboration with some of the top flavour scientists from Europe.

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