The eight edition of the International Research Symposium aims to share up-todate research on managing hunger and satiety both from the consumers and from the producer’s perspectives. This day will be devoted to address appetite and food intake mechanisms in relation to pleasure and health in a product context or a food service context. Normal and healthy eating will be discussed as well as some mentions of overeating and obesity or under eating and denutrition. A range of speakers from both academic and industrial sectors will share their knowledge and understanding of hunger and satiety and their relation to eating behaviors. The issue will thus be addressed on both physiological, psychological and social levels.

Presentation

The eight edition of the International Research Symposium aims to share up-todate research on managing hunger and satiety both from the consumers and from the producer’s perspectives. This day will be devoted to address appetite and food intake mechanisms in relation to pleasure and health in a product context or a food service context. Normal and healthy eating will be discussed as well as some mentions of overeating and obesity or under eating and denutrition. A range of speakers from both academic and industrial sectors will share their knowledge and understanding of hunger and satiety and their relation to eating behaviors. The issue will thus be addressed on both physiological, psychological and social levels.

Program

Chair: M. Laville (CENS –University Lyon ) & L. Zandstra (Unilever )

• 9:00 Welcome coffee – Posters
• 9:30 Opening – Herb Meiselman
• 9:30 Opening conference John Blundell, Leeds University, United Kingdom Biological influence on Hunger. Relevance for sedentary behaviour and Appetite control.
• 10 :15 Julie Anne Nazare, Cens, France How obese and lean subjects manage their hunger and adapt their food consumption.
• 10:45 Break – Posters
• 11:15 Claude Fischler, CNRS, EHESS, France Context, culture and choice.
• 11:45 Laura Guérin, Institut Paul Bocuse, EHESS, France A sociological approach of food intake: the case of commensality in French nursing homes.
• 12:15 Anastasia Eschevins, Institut Paul Bocuse, CSGA, France Beer and food Tasting
• 13:00 Lunch at the Restaurant F&B

Chair: F. Bellisle (University Paris 13) & M. Rogeaux (Danone)

• 14:15 Kai Victor Hansen, Stavanger University, Norway Meal factors influencing guest experiences and food choices in restaurants.
• 14:45 Ann Hemingway, Bournemouth University, United Kingdom Improving workplace foodscapes: ideas for managing hunger and satiety.out
• 15:15 Break – Posters
• 15:45 Paula Varela, Nofima, Norway Oral Processing and satiety perception in solid foods. A case study on barley bread.
• 16:15 Closing conference Kees de Graaf, Wageningen University, The Netherlands Sensory influences on satiation and satiety.
• 17:00 Discussion with speakers and participants Conclusion – Herb Meiselman
• 17:30 Farewell drinks
• 17:45 Optional visit of the Research Centre