Date: February 21–22, 2026
Location: Oxford Culinary Innovation Hall
Abstract:
This seminar explores the evolving science of taste perception, flavor mapping, and textural design. Participants will learn how chemistry, sensory analysis, and neurogastronomy are redefining culinary creativity and product development.

Learning Objectives:

• Understand the molecular basis of flavor and texture.

• Explore how sensory data can shape recipe innovation.

• Apply flavor pairing and aroma design techniques.

Target Audience:
Culinary scientists, product developers, chefs, and researchers in food innovation.

Structure:

• Keynote: “Mapping the Fifth Taste – Beyond Umami”

• Workshop: Flavor Pairing Through Molecular Structure

• Panel: Future of Texture Design in Gastronomy

• Tasting Lab: AI-assisted Flavor Combinations

Speaker Profiles:

• Sensory scientists from Nestlé or Wageningen University

• Michelin-starred chefs with molecular gastronomy background

• AI food designers

Outcomes:
Whitepaper: “Flavor Science Trends 2026” published by Oxford Institute Press.