The 48th Association for Chemoreception Sciences (AChemS) Annual Meeting is the premier international gathering of chemoreception scientists, researchers, and clinicians, organized to advance the understanding of chemosensory systems.

Over the past four decades, AChemS has been instrumental in fostering interdisciplinary research and collaboration in the fields of taste, smell, the chemical senses, and internal chemoreception, from the fundamentals of neurobiology to complex behavior. Through its annual meetings, publications, and networking opportunities, AChemS provides a platform for scientists, clinicians, and industry professionals to exchange ideas, present cutting-edge research findings, and address pressing challenges in chemoreception.

Complimentary press passes are now available for NUTRITION 2026, the annual flagship meeting of the American Society for Nutrition.

A simple change on the dinner plate could deliver a powerful climate impact. New research published in BMJ Nutrition, Prevention & Health shows that replacing meat and dairy with a low‑fat vegan diet that includes soybeans reduced diet‑related greenhouse gas emissions by 35%. For the average individual, that reduction is comparable to eliminating roughly 600 miles of driving each year.

About The Study: This analysis suggests that the lower semaglutide price of $245 per month established under the Centers for Medicare & Medicaid Services (CMS) Innovation Center demonstration project—the Better Approaches to Lifestyle and Nutrition for Comprehensive Health (BALANCE) model could generate savings that would offset the cost of treating an additional 550,000 to 3.6 million Medicare beneficiaries eligible for expanded obesity-indication coverage, depending on assumptions about baseline use and further price reductions.

Modern foods, many of them ultra-processed, are full of salt and if even more is added, the health risks this behavior poses are heightened. In 2021, 1.8 million deaths were attributed to salt-overuse worldwide. However, it is not always clear who is most likely to add extra salt. Investigating the habit of adding salt to food at the table, researchers found that men who are not on diets to manage high blood pressure are most likely to salt food after preparation. They also found that living arrangements and diet choices can significantly influence people’s discretionary salt use – but don’t do so in equal measure for men and women. The team highlighted the need to spread the word about alternative ways of enhancing flavor without adding salt.