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AChemS: Cutting edge research in taste, smell, & chemical irritation

Sarasota, FL - Smell and taste play essential roles in our daily lives, serving as important warning systems, alerting us to the presence of potentially harmful situations or substances, including gas leaks, smoke, and spoiled food. Flavors and fragrances are also important in determining what foods we eat and the products we use. The pleasures derived from eating are mainly based on the chemical senses. Thousands of Americans experience loss of smell or taste each year resulting from head trauma, sinus disease, normal aging and neurological disorders, such as brain injury, stroke and Alzheimer's disease. By providing a better understanding of the function of chemo-sensory systems, scientific and biomedical research is leading to improvements in the diagnoses and treatment of smell and taste disorders.

Among those contributing to advancements are members of AChemS, which will be holding its 26th annual meeting in Sarasota, FL, April 21-25, 2004. AChemS consists of more than 800 members from 23 countries who are specialists in the chemical senses, smell, taste, and chemical irritation. In Sarasota, scientists are presenting their latest research findings on topics ranging from molecular biology to the clinical diagnosis and treatment of smell and taste disorders. The 2004 meeting is featuring presentations of new research findings, special symposia, and workshops (see Program at a Glance) sponsored by AChemS, corporations, and the National Institutes of Health. On Wednesday, April 21st, at 8:00 P.M., the meeting opens with the annual Givaudan-Roure Lecture, which will focus on a unique property of the sense of smell, namely, its ability to grow new nerve cells. The guest lecture by Dr. Arturo Alvarez-Buylla, from the University of California San Francisco, is titled "Why New Neurons in The Adult Olfactory Bulb?"

Among the presentations are six, special-subject symposia (f
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Contact: Charles J. Wysocki
wysocki@monell.org
215-898-4265
Association for Chemoreception Sciences
1-Apr-2004


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TAG: AChemS Cutting edge research taste smell chemical irritation

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