Biotech Networks Speed Networking AACR/Chicago Apr 28 2025

Biotech Networks is pleased to announce our first event in the US Midwest in Chicago during the American Association for Cancer Research (AACR) meeting on April 28th 2025. Biotech Networks’ Founder Mary Canady grew up in Illinois and she’s very excited to be “heading home” to host this event. Mary has a family connection to Chicago-based author Randy Mosher who has written many books about beer brewing and tasting. Randy’s upcoming book “Your Tasting Brain: How It Works and How to Use It” will be a great resource for food and beer lovers along with scientists and others who want to understand the underlying mechanisms of taste. We’ve organized a special Science of Tasting Reception hosted by Randy at this event preceding the Scientific Speed Networking, see more details below. This event will take place at Forbidden Root Brewing in Chicago, a great opportunity to see more of the city outside of the convention center. Note: A car or ride share will be necessary to attend the event, and we plan to offer shared ride discounts to help defray transportation costs.

We are continuing to keep our events sustainable and are raising the price for sales/BD professionals, consultants, recruiters and service providers to $85 per ticket, with others still being charged $35. PLEASE, if you plan to do any business development activities at all at this event, or have any doubt as to which category you belong, choose the $85 ticket and support a woman-owned organization that continues to provide high quality events to the biotech community. You’ll get dinner, a drink ticket, and expand your network more than you ever thought possible in one night. .

Science of Tasting Reception: An Artist Explores the Science Behind the Chemical Senses
by Randy Mosher (Bio)

Author, designer and brewery partner Randy Mosher has spent the last six years writing a comprehensive book covering all aspects of tasting, from the biophysics of receptor activation to genetic variation and neural wiring all the way up to cognition and other psychological realms. What did he learn by consuming some five million words of scientific papers? A lot, obviously. First, humans are far more capable in this realm than is commonly thought. Like every creature that has ever lived on earth, our chemosensory system is exquisitely complex and perfectly suited to our lifestyle, not some atrophied system on its way out. Further, many functions that are are hardwired into mammals like mice and dogs have been moved upstairs into our neocortex, giving us far more flexibility and even free will. While inputs come from three independent sensory systems—taste, mouthfeel and smell—they almost immediately combine into a unified percept we call flavor, involving nearly every part of the brain.
Understanding how all this works is critically important for anyone with more than a casual interest in food and drink, and is indispensable for anyone who cooks, brews or in any way creates flavors. Randy will share some fascinating highlights on the science and weaves in some practical tips for those interested in gaining proficiency as a taster of the things they enjoy. The book, Your Tasting Brain: How It Works and How to Use It," will hopefully be published in early 2026.

REFUND POLICY: Contact EventBrite at least 72 hours before the start of the event if you need to receive a refund. Tickets are non-transferable.

We have many exciting options to sponsor this event during one of life science's biggest conferences. Contact us at [email protected] to secure your spot.

Host or Publisher Biotech Networks