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Welcome to AChemS

The Association for Chemoreception Sciences (AChemS) is an international association that advances understanding of the senses of taste and smell.

We encourage basic, clinical, and applied research in the chemical senses (gustation, olfaction and trigeminal sensation). To this end, we promote an appreciation of chemosensory research, represent the interests of the chemosensory research community, and serve as a resource for those requiring chemosensory expertise.

Of Special Interest and Announcements
 
Special Offer on ISOT XV Symposium Proceedings -- only $37.50
The New York Academy of Sciences has made a special discount available to members of AChemS, JASTS and ECRO, offering the symposium volume at a 75% discount, which is a price of $37.50 plus shipping.  This fantastic discount will not last forever, but will last through Sept. 2010.
 
To obtain the discount, follow the link below and add the volume to your shopping cart. Once you provide name and shipping info, you will have the opportunity to apply the discount to your order prior to entering purchase information.  The discount code for Olfaction & Taste has been set up globally for this promotion. The code is ISOTX. This code provides a 75% discount on the retail price. Alternatively, customers may contact Wiley’s customer service department directly: Tel: (877) 762-2974 (Americas); +44 (0) 1243 843291 (Europe); 65 6460 4280 (Asia). In order to obtain the volume tax exempt in the USA, it is necessary to phone rather than using this link. http://www.wiley.com/WileyCDA/WileyTitle/productCd-1573317381.html
 
AChemS 31st Annual Meeting Summary-  The New York Academy of Sciences
 
Click here to view photos of the 2009 AChemS award winners and listen to awardee interviews!
 
 
Scientific Meetings
 
 
Takayama Agency announces the 1st World Congress of "Olfaction and Issues : modulation of a physiological responses - Application in the Pharmaceutical, Food and Cosmetic Industry"
The meeting will be held March 25-26, 2010 in Paris, France.
 

 



 
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Olfactory bulb section from rat with a single mitral cell filled with biocytin (red), nuclei stained with the counterstain Sytox Green (green) and olfactory receptor axons stained with olfactory marker protein (blue).
(Photo: Adam C. Puche)
Taste bud from an adult mouse, labeled with keratin 18 (red) and neurofilament 150 (green).
(Photo: Robin Krimm)
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