Olfactory perception: emotion, information, education

Smell is a "door in the shadows" of our sensory system, one channel through which information pours mind is barely able to process and less streamlined. And yet, of that information depends largely on our health care and quality of life, our system of preferences, our emotions and even our social position. We have more inertia that initiatives regarding the use of olfactory perception, and despite this, almost no one today is how to learn to use a tool such powerful.

It's time to learn, reflect and discuss some of the specific properties of the olfactory system and its influence increasingly explicit in the diganosis medical, food, identity and consumption.

Welcome 8:15 a.m. organization 
Jaume Estruch, president of SECS 
Josep de Haro, Congress president PS2010

8:30 a.m. Opening 
Ana Isabel Pérez Neira, vice chancellor for research 
Universitat Politècnica de Catalunya (UPC) 

DEBATE SESSION I

The processing of olfactory information using optimization mechanisms that influence learning and memory. However, there are performances of olfactory perception beyond the identification of aromatic molecules. The sensomedicina, a rapidly expanding discipline, polls sensory profiles generated prematurely in the brain of patients with neurodegenerative diseases and that shows us that reality is a compromise between experience and processing capacity.

9:00 a.m.: sensory receptors and SENSOMEDICINA OLFACTORY 

Moderator: Laura Lopez Mascaraque, Instituto Cajal, CSIC, Madrid 

, Pierre-Marie Lledo 9:10 a.m. 
Laboratory of Perception and Memory, Pasteur Institute, CNRS, France 
"The flexible olfactory brain"

10:10 a.m. to 10:25 a.m. Debate

SENSORY EXPERIENCE 10:25 a.m. [COFFEE]

DISCUSSION SESSION II

Eating is a balancing act between our needs and low food availability. When the abundance reverses the equation activate mechanisms that avoid excessive intake. Abundant statistical work around the world are overweight in the population show that in modern societies these mechanisms are no longer efficient. So science is looking for, and finding, answers in other areas such as in information theory and sensorial anthropology: are new paradigms for new forms of food.

10:50 a.m.: SMELL AND FOOD. INFLUENCE AND DEPENDENCE 

Moderator: Francesc Montejo, Flavours Inn 

Rianne Ruijschop 10:50 a.m. 
NIZO Food Research, The Netherlands 
"Induction of Satiety by sensory profiles»

11:50 a.m. to 12:10 p.m. Debate

24:10: CULTURE smell. PHYSIOLOGICAL BASES, EMOTIONAL AND SOCIAL 

Moderator: Pere Monagas, CRESCA-UPC 

Camille 24:20 Ferdenzi 
Affective Swiss Center for Sciences (CISA), University of Geneva, Switzerland, 
"Olfactory perception: Why Gender Matters"

1:20 p.m. to 1:35 p.m. Debate

SENSORY EXPERIENCE 1:35 p.m. [LUNCH] 

Coordinator: Carlos Dominguez, IMB-CNM, CSIC 

2:45 p.m. to 3:45 p.m. Visit poster, presentation and discussion 

3:45 p.m. to 4:15 p.m. Sponsors SECS 

Upcoming events: Workshop 2010, SQS2011, PS2012 

WORKSHOPS 

Smell is a paradigm of personal identity, consumer and prescriber emotional factor. The relationship between smell and forms a complex genre that goes beyond theory to settle in the everyday. Educating the senses, smell is to educate our ability to perceive reality. School professionals, researchers need an education program that enhances their capabilities.

4:15 p.m.: THE SMELL, PARADIGM OF IDENTITY, AND CONSUMER Prescriber EDUCATION FACTOR 

Moderator: Francesc Fort, James Woods Advisors 

Joël Candau 4:30 p.m. 
Université de Nice-Sophia Antipolis, France 
"Essentialism sensory and Identity"

Jean-Noël Jaubert 5:30 p.m. 
IAP Sentic, Evreux, France 
'Senses education methods. The field of odor "

Jaume Estruch 6:30 p.m. 
Spanish Society of Sensory Science (SECS) 
Education sensory presentation of educational and training program of SECS '

7:00 p.m. Conclusions, closing and farewell