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.
AGENDAMenu pour l’esprit et la digestion
| May 19, 2020 | ||
|---|---|---|
| Arrival | ||
| Registration and Welcome Reception |
| May 20, 2020 | ||
|---|---|---|
| Amuse-bouche | ||
| Giles Yeo | Food genomics | Cambridge 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 Iyer | Program 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 Kalle | BIH-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 Weele | Neuroscientist 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 Spence | The future of food | University of Oxford |
| May 22, 2020 | ||
|---|---|---|
| Departure |
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.
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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