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Conference on sense of taste and sustainability

How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference "Creative Tastebuds", which will be held in August as a collaboration between Aarhus University, the research and dissemination centre Smag for Livet and the Institute of Meals. Everyone is welcome - both researchers, practitioners and everyone interested in taste.

2021.06.09 | Lise Bundgaard

Do you want to know more about sustainable coffee culture? Consumers' views on organic wine? The role of legumes in a healthy and sustainable diet? - Or how the Danish food education has changed from a focus on recipes to a focus on taste?

Then join the conference ”Creative Tastebuds” on 16 and 17 August.

Together with the research and dissemination centre Smag for Livet and the meal laboratory Institute of Meals, Aarhus University welcomes researchers, practitioners and everyone interested to focus on how our taste can help ensure new and more sustainable food choices for both humans and the planet.

The first edition of Creative Tastebuds took place in connection with the European Capital of Culture year 2017 in Aarhus, and it was decided to repeat the success in 2020 - but had to be moved to this year, where the conference will take place at Maltfabrikken in Ebeltoft and online.

The program includes a series of contributions from internationally renowned researchers who will shed light on the connection between taste and sustainability in various ways.

Read more about the conference, the contributions- and how you can participate on this link. 


Further information

Contact: Associate Professor Susanne Højlund Pedersen, School of Culture and Society – Anthropology Department, Aarhus University, etnosh@cas.au.dk - Phone: +45 87162125

Some of the ”Creative Tastebuds” participants have already offered their views on sustainability and taste in a special edition of the International Journal of Food Design, which is available on this link (open access).

DCA, Sensorik