Bioflavour 2015

Motivation

Over the last decades we’ve seen a remarkable increase in knowledge on the biology and biochemistry of flavour and fragrance (F&F) formation in nature. With the advent of modern biotechnology and the use of -omics technologies, functional characterisation of genes, proteins and metabolites involved in F&F biosynthesis has become more and more sophisticated. The application of these technologies boosts our understanding of the genetic, biochemical and cellular fundamentals of the natural synthesis of the desired compounds. This information can be harnessed for improving aroma generation during food and beverage fermentation processes or in bioprocesses targeting specific F&F products. For the latter, great advances in systems biology, metabolic and enzyme engineering now enable access to develop microbial cell factories for the production of economically attractive F&F compounds. Complementary to the biological aspects, process engineering is equally important to improve existing or to establish completely new industrial bioprocesses.

Finally, the recognised shift towards a bioeconomy and the push in the chemical industry to develop green and sustainable processes confirm the strategic importance of biotechnology. In this context biotechnology is recognised as providing the tools and expertise to establish sustainable production routes starting from renewable resources rather than relying on fossil sources.

 

A short history of “BIOFLAVOUR”

The first BIOFLAVOUR conference was held in 1987 in Würzburg, initiated by Peter Schreier. At that time, the driver was primarily to develop and realise opportunities associated with the use of enzymes and microbes for the production of natural flavour compounds which attracted researchers and industry . Another motivation was the ongoing development of more sophisticated analytical tools helping to elucidate biosyntheses of flavour and fragrance compounds and to characterize even complex aroma compositions of wide range of biological raw materials. The last BIOFLAVOUR conference in the pre-2000s era and until today was held in Dijon 1995 focusing on “analysis – precursor studies – biotechnology”. The common understanding at that time obviously was that most of the desired target compounds – especially the natural flavour compounds - have already become reasonably accessible by biotechnology and the analysis of aroma compositions a routine. On the other hand, bioproduction of more complex targets such as sesquiterpenoids or phenylpropanoids starting from simple natural raw materials such as glycerol or glucose seemed to be out of reach unable to compete with chemical synthesis. In 2010, EU COST Action FA0907 BIOFLAVOUR “Yeast Flavour Production – New Biocatalysts and Novel Molecular Mechanisms” was initiated by Gustavo M. de Billerbeck, INSA Toulouse and INP-ENSAT, to bring together researchers from across Europe working in the field of yeast based flavour formation.

 

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