IBN: 9723978 PI: Greer The chemical senses include not only smell and taste, but some other chemical senses (the 'burning' or 'coolness' of spices such as pepper or mint, and the 'tingle' of carbonation). The International Symposium on Smell and Taste (ISOT) meets only once every four years, for nearly a week, bringing together researchers from all over the world to discuss current research results and plan future projects and collaborations. Partial support for this conference will help defray travel expenses for some of the invited speakers, and for an outreach program to involve the local San Diego area schools in workshops that will lead to more understanding chemosensory science. The symposium proceedings will become a published volume. Given past history, some aspects of this conference will be important to fields beyond chemosensory work alone, and these symposia will have an impact on the field for years to come.
