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New groundbreaking findings in taste, smell and chemical irritation

Sarasota, FL - Smell and taste play essential roles in our daily lives. The chemical senses serve 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 commercial 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 chemosensory 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 The Association for Chemoreception Sciences (AChemS), which will be holding its 28th annual meeting in Sarasota, FL, April 26-30, 2006. 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 2006 meeting is featuring presentations of new research findings, special symposia, and workshops (see Preliminary Program) sponsored by AChemS, corporations, and the National Institutes of Health. On Wednesday, April 26th, at 10:00 A.M., AChemS members will present an educational outreach program for local elementary and high school students at the GWIZ Science Center. The opening, guest lecture, which will begin at 8:30 pm, will be presented by Dr. John Dowling, from Harvard University. The title is "Fishing for Novel Genes" (see
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17-Apr-2006


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