Unicamp to hold workshop to discuss the use of monosodium glutamate | Press

It will be the first workshop on the topic, aiming to broaden knowledge in food safety.

May 2019 – On May 13, the University of Campinas (Unicamp) will hold the first edition of the workshop “Monosodium Glutamate and the Perception of Umami Taste: Nutrition and Central Control Mechanisms.” The event will take place in the Great Hall of the School of Food Engineering, starting at 8:30 a.m.

Among the organizers is Prof. Dr. Felix Guillermo Reyes — spokesperson for the Umami Committee, the organization responsible for promoting the fifth basic taste of the human palate. The goal of this first edition is to expand knowledge in the area of food safety, especially when the debate concerns the safe use of monosodium glutamate as a food additive.

Another discussion point will be the additive’s role in umami taste, the fifth basic taste of the human palate, and the biochemical, physiological, nutritional, and food-safety aspects related to monosodium glutamate.

With support from the International Glutamate Information Service (IGIS), Australia, and the Institute for Glutamate Sciences in South America, São Paulo, the event will be limited to 80 people, selected in order of registration received on the organization’s website: https://accounts.galoa.com.br/realm/glutamatomonosodico-2019

SERVICE

Date: May 13, 2019
Time: 8:30 a.m. to 5:20 p.m.
Venue: Great Hall of the School of Food Engineering (FEA/Unicamp)
Address: Rua Monteiro Lobato, 80 – Cidade Universitária Zeferino Vaz – Campinas, SP – ZIP 13083-862
Fee: graduate students – R$ 150.00; faculty and researchers – R$ 250.00; independent professionals – R$ 350.00 – for payments made by May 7.