Share on :

# In the olfactory-taste "kitchen" of the brain- SFP Digital Conference January 18, 2024

11 January 2024 Members' News
Viewed 270 times

In the brain's olfactory-gustatory"kitchen "

Thursday, January 18, 2024 at 6:30 p.m.


Roland Salesse

Roland Salesse is an agricultural engineer with a doctorate in science. He founded and directs the Neurobiology of Olfaction laboratory at the INRAE center in Jouy-en-Josas.

He now devotes his time to disseminating scientific culture, through a number of associations such as S[cube] in Paris-Saclay, and Nez en Herbe, which promotes olfactory awareness in young children (in particular with Cap Enfants day-care centers). He is a guest speaker at conferences, in the media and on scientific advisory boards for exhibitions (Le Banquet at the Cité des Sciences et de l'Industrie; Les Parfums d'Orient at the Institut du Monde Arabe).

He has published several books with QUAE: "Odorat et Goût" (with Rémi Gervais, 2012). Then he wrote "Faut-il sentir bon pour séduire?" (2015, republished in 2019) and "Le Cerveau Cuisinier" (35th Prix Roberval de l'Université de Compiègne, higher education category in 2022, 2nd edition in 2024). Latest book, co-written with Christophe Lavelle "De l'assiette au cerveau" published by Ateliers d'Argol (2023).

Roland Salesse will present a lecture inspired by the "brain as cook": how chemical signals speak to the brain, and how it processes them according to the individual's physiological state and cultural and social context. What role do microbiota, learning and epigenetic markers play? He will present a number of scientific results that illustrate the progress of research in these fields.

Members only

Eric Meilhoc


No comment

Log in to post comment. Log in.