Gastronauts Nantes 2020

To make us who we are, food must agree with the gut and the brain. This venue for scientific gut-brain dialogue is Gastronauts

When a behavioral neuroscientist sits with a synthetic biologist for breakfast, one can envision a witty probiotic designed to tame our cravings.

In Nantes, the table will be served with fine ideas carefully nourished in laboratories around the world. Guts in space, mind bending gut surgery, guts on a chip, and self-medicating chimps are just a few of the topics to be delivered by our carefully curated list of scientists.

We have 8 sessions with 30 speakers, and 3 discussion panels culminating in more than 1,800 minutes of solid intellectual fun!

Join us in Nantes, France, May 19-21, 2020.

Organizers 

Maxime Mahe
Université de Nantes
Board Member & Host

Luis Saraiva
Sidra Medicine Qatar
Board Member

Irene Miguel-Aliaga
Imperial College London
Board Member

Róisín Owens
University of Cambridge
Board Member

Maya Kaelberer
Duke University
Board Member
Elise Loffet
Université de Nantes
Junior Fellow
Diego Bohórquez
Duke University
Board Member & Founder

REGISTER HERE!

Registration fee will be $145 for students, $345 for non-students, and $645 for industry. Early bird registration ends on November 20, 2019. After that registration fees will increase.

Abstract submission

Once you are registered you can submit your abstract here. Abstracts should be up to 145 words. The abstract deadline is March 20, 2020. At this time, a select few abstracts will be selected for flash talks in addition to a poster presentation.

For any inquiries, please email thinkgastronauts@gmail.com.

AGENDA

Menu pour l’esprit et la digestion

May 19, 2020  
Arrival
Registration and Welcome Reception
May 20, 2020  
Amuse-bouche
Giles YeoFood genomicsCambridge University
I. Sensing food
Alison Moore
Marcello Costa
Zachary Knight
Dragana Rogulja
Gut feelings in culture
History of enteric neurobiology
Gut-brain nutrient sensing
To sleep or to eat
Western Sydney University
Flinders University
UCSF
Harvard University
II. Gut nerves
Judith Eisen
Ulrika Marklund
Nick Spencer
Nilay Yapici
Gut neurons and microbes
Gut neurons development
Visceral sensing
Neurobiology of ingestion
University of Oregon
Karolinska Institute
Flinders University
Cornell University
PANEL:
Funding
Led by Nandini IyerProgram Officer
DoD Global Research
III. Biotechnologies
Matthias Meier
Róisín Owens
Mijo Simunovic
Microfluidics
Guts on a chip
Gastrulation
University of Freiburg
University of Cambridge
Columbia University
IV. Behavior
Kara Margolis
Samantha Solon-Biet
Mauro Costa-Mattioli
Dana Small
Autism in the gut
Diet and age
Mood enhancing microbes
The pleasure of food
Columbia University
University of Sydney
Baylor College
Yale University
May 21, 2020  
V. Bioengineering
Nancy Allbritton
Carlotta Ronda
Antonio Scialdone
Microengineering the gut
Engineering microbes
Math in plants and the power of bioinformatics
UNC - Chapel Hill
Columbia University
Helmholtz München
PANEL:
Scientific Entrepreneurship
Led by Christof von KalleBIH-Charité Clinical Study
VI. Disease
Monica Skarulis
Michele Neunlist
Filipe De Vadder
Cheryl Nickerson
Obesity and the gut
Parkinson’s in the gut
Gut microbes and neurons
Gut disease in space
Hamad Medical Corp.
INSERM Nantes
Genomics Institute Lyon
Arizona State University
PANEL:
The future of Sci Com
Led by Caitlin Van der WeeleNeuroscientist and
Social Media Specialist

VII. Neuroimmunology
Layla Kamareddine
Ana Domingos
John Lukens
Henrique Veiga-Fernandes
Host-pathogen interactions
Neuroimmunology
Microbiome-immune crosstalk
Diet, immunity, and the gut
Qatar University
University of Oxford
University of Virgina
Champalimaud
VIII. Healing plants
Amy Greeson
Michael Huffman
Medicinal plants
Self-medicating chimps
Natural Discoveries Inc.
Kyoto University
Digestif
Charles SpenceThe future of foodUniversity of Oxford
May 22, 2020  
Departure

VENUE
Image result for Radisson Blu nantes

Housed in a beautifully renovated neoclassical courthouse, the Radisson Blu Hotel in Nantes (6 place Aristide Briand 44000 Nantes France) will be the venue for Gastronauts Nantes 2020.

TRAVEL

Airport: The recommended airport to fly into is Nantes Atlantique (NTE). NTE is connected to 56 major European cities and hubs, and to 16 French towns. Connections through Paris airports Charles de Gaule or Orly is convenient , but not mandatory. The flight from Paris to Nantes is a 50 minute journey. NTE web site : www.nantes.aeroport.fr

Shuttle: Airport to downtown: There is a direct public transportation shuttle from the airport to the city center. The shuttle runs from 06:15 am to 23:15 pm, every 20 minutes during the week, and 30 minutes on weekends. It is a 20 minute trip and the fare is 9 €. Tickets can be purchased from the driver.

Taxi: Airpot to downtown: Taxis are available at the airport to drive you to your hotel downtown. The trip is ~11 km and costs 25 € – 45 € depending on the day, hour, and traffic. You can book a taxi ahead of time from ALLO TAXI NANTES Company by dialing: +33 240 69 22 22. Not all taxis accept credit card so please ask at booking if you want to pay with a card.

Train station: Nantes train station is 2 hours from PARIS centre (Gare Montparnasse) by our fast train, TGV. There are more than 20 trains a day between Nantes and Paris. You can also pick up the TGV train at the Paris Airport train station (Charles de Gaule) directly to Nantes. This journey takes around 3 hours. For more information visit http://uk.voyages-sncf.com/en/

The Nantes train station is located in central downtown and is ~2km from the Radisson Blu Hotel. You can walk or take a taxi from the train station.

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