9th of October 2018, MECC Congress Center Maastricht
Are you interested in new insights in Gastronomy? Do you want to know everything about the latest international developments on flavor and tasting ánd broaden your network at the same time? Then you should join this year’s TASTE Summit!
This year's TASTE Summit is about the importance of eating real foods. Renowned academics and chefs share the floor around the theme VITAL FOOD. The summit is an unique occasion to learn about the vital role of food for people, landscapes and communities. The TASTE Summit is open to public and offers a great chance to get exclusive insights in the industry and broaden your network. Ticket are available by clicking on the button below! Tickets are €195,- euro excl. VAT.
The second Taste Summit is also organized by the efforts of Peter Klosse. Peter Klosse an academic. Since the late eighties, he has been studying wine and food pairing. He developed a new flavor theory, which evolved in a PhD on flavor classification. As a professor, he teaches the science of flavor and tasting at the Hotel Management School Maastricht. Klosse also has his own Academy for Gastronomy and trains sommeliers and master chefs. He is also the founder of T.A.S.T.E. – The Academy for Scientific Taste Evaluation.
We’re proud to announce that Prof. Carlos Monteiro is coming over from Sao Paolo. He was the leader of the USP (University of Sao Paulo) Research group that published about the unhealthy effects of eating ultra-processed foods.
We believe that chefs can and should have a role helping to curb consumer behaviour. Chefs hold the key of deliciousness. Nobody objects to eating something delicious.
Therefore we invited chefs that already have taken steps with foundations that promote the value of cooking, education, and eating real foods, beyond their daily work in the kitchen.
Food is crucial for vitality. Vitality is a theme that connects many disciplines and many of them are food related. Time has come that people need to make different food choices, but clearly, changing food behavior is not easy...
Impression of the Taste Summit "Quest for Quality" 2017
The first edition of the taste summit was a great success. With international speakers like Prof. Charles Spence and Paul Pairet who gave their own vision about taste and influencing taste by stimulating other receptors.
More local speakers such as Michiel Bakker (Google Foods) explained how in many ways taste can set up a better workplace and how employees become happier en more vital. And how he is focused on developing new insights and evidence in how food experiences can enable individuals and teams to be their best short and long term, and developing internal and external global partnerships to explore and tackle the challenges and opportunities in the broader food systems.
Peter Klosse talked about his mission to promote the consumption of real, natural, sustainable foods by: carrying out research, developing knowledge and products, educating, informing independently, combining strengths and working in partnership. With the statement: 'liking' is the driving force of food behavior and consequently, we must know much more about food choices that are unwanted in whatever way.
A successful edition on which we look back with pride. Below you can find a small impression of this day.