{"id":85117,"date":"2026-10-20T15:44:42","date_gmt":"2026-10-20T13:44:42","guid":{"rendered":"https:\/\/www.embl.org\/news\/?p=85117"},"modified":"2026-10-20T15:44:44","modified_gmt":"2026-10-20T13:44:44","slug":"from-taste-buds-to-the-lab-yummy-experiments-to-explore-whats-in-our-cupboards","status":"publish","type":"post","link":"https:\/\/www.embl.org\/news\/lab-matters\/from-taste-buds-to-the-lab-yummy-experiments-to-explore-whats-in-our-cupboards\/","title":{"rendered":"From taste buds to the lab: yummy experiments to explore what\u2019s in our cupboards"},"content":{"rendered":"\n

Nearly 1,800 visitors joined the public day of Parvis des Sciences<\/a> in Grenoble in 2026, discovering research through hands-on activities and conversations with the brilliant people behind it.<\/p>\n\n\n\n

Part of France\u2019s annual F\u00eate de la Science<\/a>, the event is organised by the GIANT Innovation Campus<\/a>, of which EMBL Grenoble is a founding member. EMBL volunteers teamed up with their European Photon and Neutron (EPN) campus<\/a> partners \u2013 the European Synchrotron Radiation Facility<\/a> (ESRF) and the Institut Laue-Langevin<\/a> (ILL) \u2013 to bring science to life at a shared stand.<\/p>\n\n\n\n

With activities developed in collaboration with EMBL\u2019s Science Education and Public Engagement<\/a> (SEPE) team, PhD students, researchers, engineers, and technicians invited visitors to experiment, ask questions, and explore the science behind everyday experiences.<\/p>\n\n\n\n

Fresh discoveries, even for familiar faces <\/strong><\/h2>\n\n\n\n

In the laboratory, patience and dexterity can make all the difference. Visitors put both to the test with our ever-popular \u2018crystal fishing\u2019 activity. After observing tiny crystals of lysosomal proteins under a microscope, they tried to pick one up using a fine nylon loop. Several visitors mastered this delicate task this year\u2026 and none of them was from EMBL!<\/p>\n\n\n\n

Volunteers also explained how researchers use protein crystals to reveal protein structures through X-ray crystallography, using powerful beams produced by synchrotrons such as the ESRF<\/a>. New this year, a second microscope offered a closer look at much larger crystals found in salt, honey, and sugar. These familiar examples helped visitors understand how crystals form \u2013 and see everyday kitchen ingredients in a new light.<\/p>\n\n\n\n

\"Collage
Volunteer Rosicler introduced visitors to different types of crystals, from sugar crystals magnified on screen to a tempting display of rock candy lollipops, for viewing only. Credit: Kim Nalin\/EMBL<\/figcaption><\/figure>\n\n\n\n

The exploration continued with a taste maze, which challenged visitors to match different substances to the tastes they produce: salty, sweet, sour, and the less familiar umami. Spiciness also featured, offering a chance to discover that it activates the body\u2019s heat and pain-sensing mechanisms rather than its taste receptors.<\/p>\n\n\n\n

\n \n
\n

\n \n What is umami?\n <\/h3>\n \n

Umami is the savoury taste found in foods such as some mushrooms and cheeses. It was recognised as one of the five basic tastes in the early 2000s, following the discovery of receptors that detect it in the tongue\u2019s taste buds. This distinctive flavour comes mainly from certain amino acids \u2013 the building blocks of proteins \u2013 particularly glutamic acid, or its salts, such as monosodium glutamate. (Source: The Conversation, 11 October 2026)<\/p>\n \n <\/div>\n<\/article>\n\n\n\n

Finally, visitors could make their own paper crystal, with each face revealing a fact about EMBL Grenoble or crystallisation \u2013 a little more science to discover, and a souvenir to take home.<\/p>\n\n\n\n

Science: from \u2018yum\u2019 to \u2018yuck\u2019<\/strong> <\/h2>\n\n\n\n

How could we explore the science of flavour without a tasting? Rock sugar, a perfect example of edible crystallisation, gave visitors of all ages the chance to taste crystals and try to identify their flavours. The challenge proved trickier than expected, calling for careful attention to their sense of taste. Some recognised a banana flavour, others said it was raspberry. In the end, it was only sugar!<\/p>\n\n\n\n

The exploration continued under the microscope, revealing different crystal shapes, moulds found on cheese, and some tiny inhabitants of certain cheese rinds: mites! Reactions ranged from disgust to fascination. One thing is certain: visitors will never look at cheese in quite the same way again!<\/p>\n\n\n\n

\"Collage
Under the microscope, different cheeses revealed striking patterns, salt crystals, moulds, and even tiny inhabitants: cheese mites. Credit: Kim Nalin\/EMBL<\/figcaption><\/figure>\n\n\n\n

Cutting-edge science at your fingertips\u00a0<\/strong><\/h2>\n\n\n\n

Even the most complex scientific methods can be explored through everyday observations and experiences. An accessible introduction sparks curiosity and opens the door to a deeper understanding.<\/p>\n\n\n\n

Once again this year, our volunteers brought this ambition to life, supported by training from SEPE. Thank you to them and to our visitors for their curiosity and infectious enthusiasm!<\/p>\n\n\n\n

\"Volunteers
Some of the volunteers who spent a few hours of their weekend sharing their enthusiasm for science with visitors at Parvis des Sciences 2026. Credit: Kim Nalin\/EMBL<\/figcaption><\/figure>\n\n\n\n
\n\n\n\n

Savourer l\u2019instant pr\u00e9sent lors du Parvis des Sciences 2026<\/strong><\/h1>\n\n\n\n

Cette ann\u00e9e, les visiteurs du Parvis des Sciences ont d\u00e9couvert la science du bout des doigts, les yeux grands ouverts et les papilles en \u00e9veil ! Une invitation \u00e0 consid\u00e9rer la d\u00e9marche scientifique comme une exploration \u00e0 la port\u00e9e de tous, qui peut aussi commencer par nos sensations et nos exp\u00e9riences du quotidien<\/strong><\/p>\n\n\n\n

Pr\u00e8s de 1 800 visiteurs ont particip\u00e9 \u00e0 la journ\u00e9e grand public du Parvis des Sciences<\/a> \u00e0 Grenoble en 2026, d\u00e9couvrant la recherche \u00e0 travers des activit\u00e9s pratiques et des \u00e9changes avec les personnes passionn\u00e9es qui la font avancer.<\/p>\n\n\n\n

Organis\u00e9 dans le cadre de la F\u00eate de la Science<\/a>, cet \u00e9v\u00e9nement est port\u00e9 par le campus d\u2019innovation GIANT<\/a>, dont EMBL Grenoble est membre fondateur. Les b\u00e9n\u00e9voles d\u2019EMBL ont uni leurs forces \u00e0 celles de leurs partenaires du campus europ\u00e9en des photons et des neutrons (EPN)<\/a> \u2013 l\u2019European Synchrotron Radiation Facility<\/a> (ESRF) et l\u2019Institut Laue-Langevin<\/a> (ILL) \u2013 pour faire vivre la science sur un stand commun.<\/p>\n\n\n\n

Gr\u00e2ce aux activit\u00e9s con\u00e7ues par l\u2019\u00e9quipe Science Education and Public Engagement<\/a> (SEPE) d\u2019EMBL, doctorants, chercheurs, ing\u00e9nieurs et techniciens ont invit\u00e9 le public \u00e0 exp\u00e9rimenter, \u00e0 poser des questions et \u00e0 explorer la science qui se cache dans notre quotidien.<\/p>\n\n\n\n

De nouvelles d\u00e9couvertes, m\u00eame pour les habitu\u00e9s <\/strong><\/h2>\n\n\n\n

Au laboratoire, la patience et la dext\u00e9rit\u00e9 peuvent faire toute la diff\u00e9rence. Pour le d\u00e9couvrir, les visiteurs ont retrouv\u00e9 notre incontournable activit\u00e9 de \u00ab p\u00eache aux cristaux \u00bb. Apr\u00e8s avoir observ\u00e9 de minuscules cristaux de prot\u00e9ines lysosomales au microscope, ils ont tent\u00e9 d\u2019en pr\u00e9lever un \u00e0 l\u2019aide d\u2019une fine boucle en nylon. Un geste d\u00e9licat que plusieurs visiteurs ont r\u00e9ussi cette ann\u00e9e\u2026 sans qu\u2019aucun ne vienne d\u2019EMBL !<\/p>\n\n\n\n

Les b\u00e9n\u00e9voles ont \u00e9galement expliqu\u00e9 comment ces cristaux permettent d\u2019\u00e9tudier la structure des prot\u00e9ines par cristallographie aux rayons X, gr\u00e2ce aux puissants faisceaux produits par des synchrotrons comme l\u2019ESRF<\/a>. Nouveaut\u00e9 cette ann\u00e9e : un second microscope r\u00e9v\u00e9lait des cristaux bien plus gros, pr\u00e9sents dans le sel, le miel et le sucre. De quoi mieux comprendre leur formation et porter un regard neuf sur les ingr\u00e9dients de nos cuisines.<\/p>\n\n\n\n

L\u2019exploration se poursuivait avec un labyrinthe gustatif, qui invitait le public \u00e0 associer diff\u00e9rentes substances aux saveurs qu\u2019elles produisent : sal\u00e9, sucr\u00e9, acide ou encore umami, souvent moins connu. Le piquant \u00e9tait aussi de la partie : une sensation qui, contrairement aux saveurs, mobilise les m\u00e9canismes de perception de la chaleur et de la douleur.<\/p>\n\n\n\n

\n \n
\n

\n \n \u00c0 quoi correspond la saveur umami? \n <\/h3>\n \n

Elle a \u00e9t\u00e9 reconnue comme l\u2019une des cinq saveurs fondamentales au d\u00e9but des ann\u00e9es 2000, apr\u00e8s la d\u00e9couverte de r\u00e9cepteurs gustatifs capables de la d\u00e9tecter dans les papilles de la langue. Sa saveur caract\u00e9ristique est principalement due \u00e0 certains acides amin\u00e9s qui constituent les prot\u00e9ines, notamment l\u2019acide glutamique, ou \u00e0 ses sels, comme le glutamate de sodium. On retrouve la saveur umami dans certains champignons et certains fromages. (Source : The conversation, 11.10.2026)<\/p>\n \n <\/div>\n<\/article>\n\n\n\n

Enfin, les visiteurs pouvaient fabriquer leur propre cristal en papier. Chaque face d\u00e9voilait une anecdote sur l\u2019EMBL Grenoble ou sur la cristallisation : une fa\u00e7on de prolonger la d\u00e9couverte, avec un souvenir \u00e0 emporter.<\/p>\n\n\n\n

La science, entre d\u00e9lices et grimaces <\/strong><\/h2>\n\n\n\n

Comment explorer la science des saveurs sans passer \u00e0 la d\u00e9gustation ? Le sucre candi, bel exemple de cristallisation comestible, invitait petits et grands \u00e0 go\u00fbter des cristaux et \u00e0 tenter d\u2019en reconna\u00eetre les ar\u00f4mes. Un d\u00e9fi plus d\u00e9licat qu\u2019il n\u2019y para\u00eet, qui demandait de se concentrer sur ses perceptions gustatives.Certains ont directement devin\u00e9, d\u2019autre y ont trouv\u00e9 des saveurs tels que la banane ou encore la framboise, et pourtant, ce n\u2019\u00e9tait que du sucre! <\/p>\n\n\n\n

L\u2019exploration se poursuivait au microscope, avec diff\u00e9rentes formes de cristaux, mais aussi des moisissures pr\u00e9sentes sur les fromages et de minuscules habitants de certaines cro\u00fbtes : les acariens ! De quoi susciter des r\u00e9actions contrast\u00e9es, entre grimaces de d\u00e9go\u00fbt et fascination. Une chose est s\u00fbre : les visiteurs ne regarderont plus leur fromage de la m\u00eame mani\u00e8re ! <\/p>\n\n\n\n

Quand la science de pointe devient accessible<\/strong><\/h2>\n\n\n\n

En r\u00e9unissant des visiteurs de tous \u00e2ges, cet \u00e9v\u00e9nement rappelle que m\u00eame les m\u00e9thodes scientifiques les plus complexes peuvent se d\u00e9couvrir \u00e0 partir d\u2019une observation ou d\u2019une exp\u00e9rience du quotidien. Une premi\u00e8re d\u00e9couverte accessible \u00e9veille la curiosit\u00e9 et ouvre la voie \u00e0 une compr\u00e9hension plus approfondie.<\/p>\n\n\n\n

Cette ann\u00e9e encore, nos b\u00e9n\u00e9voles ont donn\u00e9 vie \u00e0 cette ambition avec enthousiasme, en s\u2019appuyant notamment sur la formation propos\u00e9e par SEPE, l\u2019\u00e9quipe d\u2019\u00e9ducation et de m\u00e9diation scientifique d\u2019EMBL. Merci \u00e0 eux, ainsi qu\u2019aux visiteurs, pour leur curiosit\u00e9 et leur enthousiasme communicatif !<\/p>\n\n\n\n

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This year, visitors to Parvis des Sciences explored science with their eyes wide open, their hands busy, and their taste buds tingling! The event reminded us that scientific discovery is open to everyone, and can begin with our senses and everyday experiences.<\/p>\n","protected":false},"author":179,"featured_media":85123,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[19677,19707,13682],"embl_taxonomy":[9792],"class_list":["post-85117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lab-matters","tag-embl-grenoble","tag-science-education","tag-sepe","embl_taxonomy-embl-grenoble"],"embl_taxonomy_terms":[{"uuid":"a:3:{i:0;s:36:\"b14d3f13-5670-44fb-8970-e54dfd9c921a\";i:1;s:36:\"89e00fee-87f4-482e-a801-4c3548bb6a58\";i:2;s:36:\"8f81131e-d37c-470c-848f-618fce652295\";}","parents":[],"name":["EMBL Grenoble"],"slug":"embl-grenoble","description":"Where > All EMBL sites > EMBL Grenoble"}],"yoast_head":"\nFrom taste buds to the lab: yummy experiments to explore 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