Flavor combinations in food bring enjoyment, nostalgia, nutrition and conversation. But where do flavors come from? What is their chemistry? How is the scientific understanding of flavor changing? And how is this science impacting industry and restaurants?
On Jan. 31, the monthly virtual School of Medicine Basic Sciences Lab-to-Table Conversation tackled these questions and more. The panel was moderated by Larry Marnett, dean of the Vanderbilt University School of Medicine Basic Sciences, with panelists:
John York, chief science officer at Impossible Foods and former chair of Vanderbilt’s Department of Biochemistry;
Vivek Surti, Vanderbilt alumnus and founder of Tailor Nashville, named one of the best new restaurants by Bon Appétit magazine in 2019; and
Xiaodong "Sheldon" Li, founder and CEO of Ixora Taste Sciences Inc., a startup dedicated to the discovery of natural taste modulators. He is an expert in taste modulation, taste receptors and related chemistry.
For more information on the Lab-to-Table series, please visit: medschool.vanderbilt.edu/basi...
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