Webinar
Chemosensory perception in the era of AI
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About “Chemosensory perception in the era of AI” webinar
Chemosensory perception—how we taste and smell—is driven by complex biological systems. These systems recognize a wide variety of chemical compounds through specialized receptors.
Chemosensory receptors, such as odorant receptors, trace amine-associated receptors, and taste receptors (bitter, sweet, and umami), are part of the G protein-coupled receptor (GPCR) superfamily. Despite their diversity and abundance, these GPCRs remain poorly characterized. Many of their receptive ranges are still unknown.
AI Brings New Tools to Chemosensory Research
Artificial intelligence (AI) is transforming molecular modelling. This webinar will showcase how AI enhances our understanding of flavour perception at the molecular level.
You will learn about:
Chemoinformatics tools powered by machine learning
AI-driven protein modelling protocols
Techniques for predicting the structure and function of taste and odorant molecules
We will also explore how these predictions are validated through functional expression systems and cell-based assays.
This integrated approach helps scientists discover new modulators of chemosensory receptors. It also offers fresh insights into the biology and chemistry of taste and smell.
Why attend “Chemosensory perceptionin the era of AI” webinar?
Gain a deeper understanding of chemosensory receptors
Discover how AI accelerates receptor modelling and analysis
See how computational and biological assays work together
Learn about applications in food, fragrance, and drug discovery
Keywords
AI; flavour; olfaction; cheminformatics; olfactory receptor; taste receptor; GPCR; functional expression; cell-based assay; high-throughput screening; chemosensation
Meet the speakers of the “Chemosensory perception in the era of AI” webinar
Prof. Antonella Di Pizio –Coordinator of GPCR Forum
Marcel Winnig – Scientific Officer and Team Leader of AXXSense at Axxam
Prof. Antonella Di Pizio completed a PhD in Drug Sciences at the University of Chieti (Italy) in 2012, followed by a research stay at the University of Marburg (Germany) and a postdoc at The Hebrew University of Jerusalem (Israel). Since 2018, she has led the Molecular Modelling group at the Leibniz Institute for Food Systems Biology at TUM. The research of Prof. Di Pizio spans a wide range of computational chemistry areas, extending from the analyses of small molecules to the investigation of biomolecular interactions. Through innovative computational tools, her research group develops predictive models to screen and rationally design new bioactive compounds that can be used for food reformulation or therapeutic indications. A primary research interest of Prof. Di Pizio lies in taste and olfactory G protein-coupled receptors, which play a crucial role in mediating chemosensory perception and are also involved in other physiological functions when ectopically expressed.
Marcel Winnig is Scientific Officer and Team Leader of AXXSense, at Axxam. Prior to that he held the role of Principal Investigator in the Discovery Biology Group at Axxam, where he was responsible for all proprietary and service programs related to the flavour and fragrance platform. Before joining Axxam in 2007, he was a Ph.D. student at the German Institute of Human Nutrition investigating the structure-function relations of the sweet taste receptor. Marcel has co-authored several original peer-reviewed articles and book chapters. He is co-inventor of different patents involving bitter taste receptors, olfactory receptors and new classes of savoury compounds.