We review a model of quark flavoured dark matter with new flavour violating interactions. This simplified model describes Dirac fermionic dark matter that is charged under a new U(3) flavour symmetry and couples to right-handed down quarks via a scalar mediator. The corresponding coupling matrix is assumed to be the only new source of flavour violation, which we refer to as the Dark Minimal Fla...

We present the Flavour Les Houches Accord (FLHA) which specifies a set of conventions for flavour-related parameters and observables. The FLHA uses the generic SUSY Les Houches Accord (SLHA) file structure. It defines the relevant Standard Model masses, Wilson coefficients, decay constants, bag parameters, flavour observables, etc. The accord provides a universal and model-independent interface...

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-fla...

I show that the effective action of string compactifications has a structure that can naturally solve the supersymmetric flavour and CP problems. At leading order in the gs and α ′ expansions, the hidden sector factorises. The moduli space splits into two mirror parts that depend on Kähler and complex structure moduli. Holomorphy implies the flavour structure of the Yukawa couplings arises in o...

We add an energy-independent Hamiltonian to the standard flavour oscillation one. This kind of physics might appear in theories where neutrinos couple differently to a plausible nonzero torsion of the gravitational field or more dramatically in the presence of CPT-violating physics in the flavour oscillations. If this contribution exists, experiments at higher energies are more sensitive to the...

One widely cited model of how humans acquire liking for different foods is flavour-nutrient learning, where associations between the orosensory properties of the ingested food or drink (the flavour CS) and positive consequences of nutrient ingestion (the UCS) lead to acquired liking for the flavour (flavour-nutrient hedonic learning: FNL-H). Likewise, an association between the CS and the post-...

BACKGROUND Lactococcus lactis is a lactic acid bacterium that has been used for centuries in the production of a variety of cheeses, as these bacteria rapidly acidify milk and greatly contribute to the flavour of the fermentation end-products. After a short growth phase during cheese ripening L. lactis enters an extended non-growing state whilst still strongly contributing to amino acid-derived...

Maillard reaction technology is used by the flavour and food industry for the production of process/reaction flavours or generating flavour upon food processing (in-process flavour generation). Process flavours are complex building blocks that provide similar aroma and taste properties to those found in thermally treated foodstuffs such as meat, chocolate, coffee, caramel, popcorn and bread. Th...

We summarize the results on patterns of flavour violation in a Randall-Sundrum model with custodial protection (RSc) and compare them with those identified in the Littlest Higgs Model with T–parity (LHT) and in a number of SUSY Flavour Models. While K decays play in this presentation a prominent role, the inclusion of B physics and lepton flavour violation is crucial in the distinction between ...

After an overture and a non-technical exposition of the relevant theoretical framework including a brief discussion of some of the most popular extensions of the Standard Model, we will compile a list of 20 goals in flavour physics that could be reached already in the next decade. In addition to K, D and Bs,d decays and lepton flavour violation also flavour conserving observables like electric ...