Activities

2022	Young Scientists Symposium: “Challenge of Cutting-edge Chemosensory Research -Aiming for Synergy among Young Researchers-” in Annual Meeting of the Japanese Association for the Study of Taste and Smell/Sendai, Japan
2019	“Umami and taste preference”/Tokyo, Japan
2018	“Development of low-salt foods using umami compound, aroma compound, or other method”/Tokyo, Japan
2017	“Umami taste and brain Umami taste helps brain development”/Tokyo, Japan
2016	“ISOT2016 Satellite Symposium on Taste: Basic tastes and moreover”/Tokyo, Japan
2015	“Umami in food deliciousness – the interaction between umami and other sensations “/Tokyo, Japan
2014	“Emotion and diet: towards appropriate food education”/Tokyo, Japan
2013	Symposium: “Umami taste compounds to control appetite and reduce sodium intake: A new nutritional approach” in 20th International Congress of Nutrition/Granada, Spain
2013	“Taste (umami) and oral health – amining at healthy life “/Tokyo, Japan
2012	Symposium: “Preference for umami taste controlled by chemical senses” in International Symposium on Olfaction and Taste XVI/ Stockholm, Sweden
2012	Symposium: “Taste and beyond – integration of nutrient sensor functions in oral cavity and gut” in International Symposium on Olfaction and Taste XVI/ Stockholm, Sweden
2012	“Umami and “koku” in food palatability”/Tokyo, Japan
2011	“Scientific world producing umami and food acceptability”/Tokyo, Japan
2010	“Association between eating function and tastes-umami n particular”/Tokyo, Japan
2009	“Interaction of flavor with taste in cuisine” /Tokyo, Japan
2008	Symposia: “Umami” in International Symposium on Olfaction and Taste XV / San Francisco, U.S.A.
2008	International Symposium: 100th Anniversary Symposium of Umami Discovery(Tokyo, Japan)
2008	SRUT Symposium: Centenary Anniversary Symposium of Umami Discovery (Tokyo, Japan)
2007	SRUT Symposium: Science for Traditional Food – Roots, Palatability and Function – / Tokyo, Japan
2006	SRUT Symposium: “Science for the Palatability Signaling and Obesity(weight control)”/ Tokyo, Japan
2005	SRUT Symposium: “Palatability of Foodstuffs” / Tokyo, Japan
2004	Symposium: “Candidate Receptors and Signal Transduction Mechanisms for Umami Taste” in International Symposium on Olfaction and Taste XIV / Kyoto, Japan
2004	SRUT Symposium: “Science of Palatability and Aging of Foods” / Tokyo, Japan
2003	SRUT Symposium: “Palatability and healthy life” / Tokyo, Japan
2002	SRUT Symposium: “Palatability and “body” in cuisine” / Tokyo, Japan
2001	SRUT Symposium: “Food Palatability – Fundamentals, R&D and Marketing” / Tokyo, Japan
2000	Symposium: “Glutamate Receptors” in International Symposium on olfaction and Taste XIII/ Brighton, England
2000	SRUT Symposium: “Brain mechanisms of palatability from a viewpoint of neurochemicals in the brain.” / Tokyo, Japan
1999	SRUT Symposium: “Taste and Food Habits” / Tokyo, Japan
1998	Symposium: “Umami: Receptors, Perception and Intake” in the Joint Meeting of the International Conference on the Physiology of Food and Fluid Intake XII / Pecs, Hungary
1998	SRUT Symposium: “Taste and Health” / Tokyo, Japan
1997	Symposium: “Umami: Taste Perception, Nutrition and Central Mechanisms” in International Symposium on Olfaction and Taste XII / San Diego, USA
1997	SRUT Symposium: “Acceptability of Foods” / Tokyo, Japan
1996	SRUT Symposium: “Mechanisms for Reception and Reciprocity of Chemical Stimuli-Considering the Mechanism of Synergism by Glutamate and Nucleotides”
1995	Research grant on umami started in Japan
1993	“Umami International Symposium” / Tokyo, Japan
1993	Symposium: “Umami: Physiology, Nutrition and Food Science” in the International Symposium on Olfaction and Taste XI / Sapporo, Japan
1992	Forum 1992 / Tokyo, Japan
1990	The 2nd International Symposium on Umami Taste / Sicily, Italy
1989	Forum in 1989 / Tokyo, Japan
1989	Workshop: “Umami Taste” in the International Congress on Nutrition / Seoul, Korea
1989	“Umami Forum”, A satellite symposium in the International Conference on the Physiology of Food and Fluid Intake / Paris, France
1988	Lecture by Dr. B.P. Halpern, Cornell University, USA / Tokyo, Japan
1988	Forum in 1988 / Tokyo, Japan
1987	Forum in 1987 / Tokyo, Japan
1986	Forum in 1986 / Tsukuba, Japan
1986	Workshop in the annual meeting of the Japanese Society of Ntrition and Food Science: “The Current Studies on Umami in the World” / Nagoya, Japan
1985	The 1st International Symposium on Umami Taste / Hawaii, USA
1984	“Umami Symposium” / Tokyo, Japan
1984	Lecture by Dr. M.R. Kare, Director, Monell Chemical Senses Center / Tokyo, Japan
1984	Lecture by Dr. M. O’Mahony, University of California / Tokyo, Japan
1983	Panel discussion / Tokyo, Japan
1982	The Society for Research on Umami Taste established