ISN pioneers and their aims featured in Alive magazine! #neurogastronomy #flavour #sustainability

Was delighted to have @Barlow_Lab as a presenter at #ISNNOLA. We learned a lot from her and others about the physiology of flavor perception. Hope to see you in Portland next year, Dr. Barlow! #neurogastronomy

It's a wrap for #ISNNOLA! We shared a lot and learned a lot. Many thanks to all our presenters and attendees, and MARK YOUR CALENDARS for 6/20/20 as we head west to Portland, OR @travelportland and share the stage with #ISOT2020 @AchemsInfo. Tell your friends! #neurogastronomy

How can you make an apple taste sweeter without adding any sugar? At this #ISNNOLA taste experience station, a simple sniff of vanilla extract is enough for @UK_HealthCare neurologist @sidkapooruky to get an extra hint of caramel flavor with his apple. #neurogastronomy

Jane Bowie @MakersMark kicks off the #ISNNOLA Sensory Dinner with a bourbon tasting tutorial.

The #ISNNOLA Sensory Dinner is set to begin with a bourbon tasting by @makersmark and wine pairings by @papillesetM. Thanks to Calcasieu for hosting!

Many thanks to our panelists @chefouita, Dr. Jong Rho, Dr. Gordon Shepherd, and @universityofKY’s Lillian Breslin for answering questions from attendees at #ISNNOLA

Three times a bridesmaid, now a bride! CONGRATULATIONS TO @jehangir_mehta for winning the 2019 Gina Mullin Neurogastronomy Challenge! @kissmybhatt was a worthy contender, but the judges raved about Jehangir's chocolate-oatmeal-hazlenut tart. #ISNNOLA

Why DO we eat what we eat? @Rachel_Herz joins the ISN Symposium for her third year to share her knowledge on how psychological and cognitive influences change our perception of food & how much we eat. #ISNNOLA

https://t.co/t01GdiWwXk

Sorry for the delay -- we'll be announcing the Gina Mullin Challenge winner shortly -- there's been spirited debate about GMOs during the Panel Discussion! #ISNNOLA

How did gin & tonics change world history? @UK_HealthCare neurologist @sidkapooruky will share the full story at the #ISNNOLA Sensory Dinner this evening, but check out this quick preview of how gin & tonics helped fight the spread of malaria in colonial times. #neurogastronomy

Who's the winner of the 2019 Gina Mullin Neurogastronomy Challenge? STAY TUNED! We'll be live streaming the announcement in about 10 minutes!

When helping patients deal with cancer, embrace food's emotional impact on them & customize to highlight flavorful nutritious foods as needed. Thank you @ChefOuita for sharing your story & encouraging better care @ISNeurogastro #isnnola #health #cancer #neurogastronomy

Jane Bowie continues her presentation on Bourbon at #ISNNOLA: @MakersMark also adds different kinds of staves to barrels to customize its flavors.

Jane Bowie shows how different techniques for barrel toasting develop different flavor profiles #ISNNOLA

100% of bourbon's color and 50-70% of its flavor is from the wood that's used in bourbon aging barrels. @MakersMark uses aged White Oak to provide the ideal balance of tannins, lignin and other volatiles to its bourbon." -- Jane Bowie #ISNNOLA

Flavor comes from water? Yes, water is a critically important component in bourbon flavor. (The other flavor drivers are oak, grains, and yeast) @MakersMark has its own water source -- Jane Bowie. #ISNNOLA

Now, Jane Bowie from @MakersMark: "Today we're going to talk about where flavor comes from -- specifically in oak." #ISNNOLA

"Scientists can prove to doctors what chefs have known all along: that eating together helps appetite and emotional wellbeing, reduces stress and anxiety. And:" #ISNNOLA @ChefOuita