Spring School 2022

Young Scientists Conference Food Biotechnology
Spring School in Geisenheim supported by DECHEMA

Discussing 'hot topics' in food biotechnology, learning from experts and from each other – that’s the aim of this Spring School for PhD students and early stage postdocs. Expert lectures will give a thorough introduction in fields like aroma production and analysis, enzymes for food production, or design of experiments. We invite young scientists to present and discuss their current work, to foster the exchange of experiences and ideas.

Between the Rhine and the vineyards, this year's host, Hochschule Geisenheim University, is pleased to welcome you from 30.03. - 01.04.2022. The scientific program will be accompanied by a welcome dinner and a wine tasting of the university's own wine.

Invitation

The target audience are PhD students from all fields of food biotechnology as well as postdocs at an early stage of their scientific carrier from Germany and beyond. Please note that the number of participants is limited and an early registration is recommended (first come – first served!).

Register by 15 January 2022 via email :

 

Presentations and Posters

To stimulate active discussions across research areas, all participants should present the key results of their research, either as a short presentation or as a poster. Therefore, we kindly ask all young scientists to submit a short abstract (350-500 words) upon registration. The Scientific board will review and select abstracts. Accepted abstracts will be included in the Program and Abstract Book and published online.

Submit your abstract by 15 January 2022 via email:

 

Participation Notes

Please note that the number of participants is limited and an early registration is recommended (first come – first served!).
Registration: Please send an email at with your personal information and your abstract (if you want to present your research)
Price: 220 €
Accommodation possibilities: A hotel contingent has been reserved for you in Rüdesheim. The conference dinner will also take place in this hotel.
Single room: 69 € per person per night
Double room: 89 € per room per night
You will receive more information about the hotel and the booking code with the confirmation email. The overnight stay is not included in the registration and must be booked separately. A shuttle service from the hotel to the campus will be provided.

 

Agenda

Wednesday, 30.03.2022  

18:00    Get-Together and Wine Tasting

 

Thursday, 31.03.2022 

Time

Topic

09:00

Welcome and introduction 
Dr. Christian von Wallbrunn, Hochschule Geisenheim University

SESSION 1: Functional Foods

09:15

The potential of plant proteins as functional ingredients for food production

Prof. Dr. Ute Weisz, Bonn University

09:45

Short presentations by young scientists

11:00

Coffee break

11:30

Power to the plants - Plant-based functionality from colors to health
Prof. Dr. Ralf Schweiggert, Hochschule Geisenheim University

12:00

Short presentations by young scientists

13:00

Lunch

SESSION 2: Food Fermentations

13:45

Fermentations - or: The story of someone who went forth to explore the effects of microorganisms
Prof. Dr. Bernward Bisping, Hamburg University

14:15

Short presentations by young scientists

14:55

Coffee break

15:30

Fungal biotechnology
Priv.-Doz. Dr.-Ing. Katrin Ochsenreither, Technikum Laubholz

16:00

Short presentations by young scientists

17:20

Poster show

19:00

Conference dinner at Lindenwirt

 

Friday, 01.04.2022 

Time

Topic

SESSION 3: Flavours

09:00

Biotechnological production processes of microbial flavours
Prof. Dr. Jürgen Rabenhorst, TH OWL

09:30

Short presentations by young scientists

10:30

Coffee break

SESSION 4: Food enzymes

11:00

Enzymes for food industry
Priv.-Doz. Dr. Timo Stressler and Dr. Miriam Kaltenbach, AB Enzymes GmbH

11:30

Short presentations by young scientists

12:30

Lunch

13:00

Principles of the safety evaluation of food enzymes by EFSA
Dr. Yi Liu, Head of enzymes team at EFSA

13:30

Short presentations by young scientists

14:30

Discussion and closing remarks 
Dr. Christian von Wallbrunn, Hochschule Geisenheim University

14:45

Closure of Meeting 

 

Scientific Committee

Prof. Dr. Thomas Eisele, Offenburg University of Applied Sciences

Dr. Franziska Ersoy, University of Hanover

Dr. Martin Gand, Justus-Liebig University Gießen

PD Dr. Timo Stressler, AB Enzymes

Dr. Christian von Wallbrunn, Hochschule Geisenheim University

Prof. Dr. Yanyan Zhang, Hohenheim University

Prof. Dr. Holger Zorn, Justus-Liebig University Gießen

Jetzt Mitglied werden