The 43rd AChemS Annual Meeting hosted scientists from around the world to present their latest research findings on a myriad of topics around chemosensation.
GLENVIEW, ILLINOIS, USA, November 23, 2021 /EINPresswire.com/ – For 5 days in April (19-23), scientists from around the world came together virtually to present and discuss new information on the role of the senses chemicals in disease, nutrition, and social interactions in humans and animals. The 43rd Annual Meeting of AChemS hosted scientists from around the world to present their latest research findings on a myriad of topics around chemosensation, ranging from molecular mechanisms to cognitive processes and associated behaviors. Around the world, thousands of people each year experience loss or dysfunction of the chemical senses (olfaction (smell), taste (taste) and chemesthesia (touch, temperature, irritation)) resulting from head trauma, disease. sinuses, cancer and neurological disorders, such as stroke, multiple sclerosis and Alzheimer’s disease, among others. More recently, loss of smell and / or taste has emerged as a troubling symptom of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which has infected millions of people around the world. By providing a better understanding of the function of chemosensory systems, scientific and biomedical research is leading to improvements in the diagnosis and treatment of many disorders.
Some of the selected new findings presented at the meeting include:
AChemS Founder Max Mozell: A Life of Sniffing Answers About the Sense of Smell
Contact: Theresa White, +1(315)445-4340, [email protected]
Some people’s saliva made better emulsions with a stronger taste
Contact: Li-Chu Huang, +1 (765) 494-2282, [email protected]
The structure of adult taste neurons changes rapidly over time, but this remodeling is limited within the taste buds
Contact: Zachary Whiddon, +1(734)709-7523, [email protected]
Chemosensory dysfunction in COVID-19: behavioral and neurobiological factors
Contact: Shima T. Moein, +98(912)204-1796, [email protected]
Exciting olfactory bulb neurons can prevent obesity
Contact: Louis Kolling, +1(850)363-8121, [email protected]
Development of flavor perception in children
Contact: Sarah Colbert, +1(336)452-0239, [email protected]
Modulation of the olfactory response by irritants
Contact: Federica Genovese, +1(267)519-4847, [email protected]
Interspecific chemosensory communication of emotions: Reciprocal recognition of fear and non-fear body odor between humans and horses
Contact: Agnieszka Sabiniewicz, +48 (513) 138-302, [email protected]
Cats love certain plants
Contact: Masao Miyazaki, +81 (19) 621-6154, [email protected]
Effects on growth of milk odor and taste during tube feeding of premature infants
Contact: Friederike Beker, +61 (481) 54-1286, [email protected]
Identifying smells by name is difficult, but some people are better smell names than others (and some smells are easier to name)
Contact: Sarah Cormiea, +1(617)302-0009, [email protected]
Additionally, along with clinicians and researchers, members of the AChemS community organized the first World Taste and Smell Day on September 14, 2021.
World Taste and Smell Day is a celebration of taste and smell intended to promote awareness, understanding and appreciation of these essential, but often overlooked, senses. This virtual event also served as both an interpersonal support forum and clinical resource for the many taste and / or smell dysfunctions caused by COVID-19 or other causes.
Highlights from this year’s event and information on next year’s World Smell & Taste Day can be found at https://www.tasteandsmell.world/ or by contacting Kareen Kreeger at kkreeger @ monell.org.