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.
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 :
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:
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.
Wednesday, 30.03.2022
18:00 Get-Together and Wine Tasting
Thursday, 31.03.2022
|
Time |
Topic |
|
09:00 |
Welcome and introduction |
|
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 |
|
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 |
|
14:15 |
Short presentations by young scientists |
|
14:55 |
Coffee break |
|
15:30 |
Fungal biotechnology |
|
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 |
|
09:30 |
Short presentations by young scientists |
|
10:30 |
Coffee break |
|
SESSION 4: Food enzymes |
|
|
11:00 |
Enzymes for food industry |
|
11:30 |
Short presentations by young scientists |
|
12:30 |
Lunch |
|
13:00 |
Principles of the safety evaluation of food enzymes by EFSA |
|
13:30 |
Short presentations by young scientists |
|
14:30 |
Discussion and closing remarks |
|
14:45 |
Closure of Meeting |
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