BIOFLAVOUR 2018 - Biotechnology of Flavours, Fragrances and Functional Ingredients

Confirmed speakers

(Status April 2018, subject to change)

Strain and process development for fermentative production of Steviol glycosides
Viktor Boer, DSM Biotechnology Center, Delft/NL

Cannabis varieties in a regulated industry: A genomics-informed characterization of terpenoid profiles (keynote)
Joerg Bohlmann, University of British Columbia, Vancouver/CDN

Synthetic biology, Yeast2.0 and their potential to impact the winemaker’s art (keynote)
Anthony Borneman, The Australian Wine Research Institute, Urrbrae/AUS

Engineering the production of flavonoids and polyphenols in recombinant microorganisms (keynote)
Mattheos Koffas, Rensselaer Polytechnic Institute, Troy, MI/USA

From flavours to bioactives – chemoreceptors you always meet twice (keynote)
Dietmar Krautwurst, Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising/D

Achieving positive economies of scale in organism engineering
Jess Leber, Ginkgo Bioworks, Boston, MA/USA

Sense the possibilities in the world of Regulatory
Eduardo Moraes, Givaudan International SA, Kemptthal/CH

Synthetic biology and the industrialization of white biotechnology (keynote)
Chris Paddon, Amyris, Inc., Emeryville, CA/USA

Gastrophysics: Pairing and sequencing flavour (and other) sensations (keynote)
Charles Spence, University of Oxford/GB

Strategies for the discovery of novel aroma-active key compounds in foods (keynote)
Martin Steinhaus, Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising/D 

Industrial biotechnology for F&F ingredients production: current and future challenges
Andreas Taglieber, Firmenich SA, Geneva/CH

Satisfying cats and dogs appetite, the science behind pet food palatability enhancers
Marion Guilloux, Diana Pet Food, Elven/F

 

 

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