(as of 12 September 2018, subject to change)
Strain and process development for fermentative production of Steviol glycosides
Viktor Boer, DSM Biotechnology Center, Delft/NL
Synthetic biology, Yeast2.0 and their potential to impact the winemaker’s art (keynote)
Anthony Borneman, The Australian Wine Research Institute, Urrbrae/AUS
Satisfying cats and dogs appetite, the science behind pet food palatability enhancers
Marion Guilloux, Diana Pet Food, Elven/F
A novel anti-diabetic compound from Crocosmia: MontbretinA biosynthesis (keynote)
Sandra Irmisch, University of British Columbia, Vancouver/CDN
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
Kevin Madden, 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
Gut/nose-brain communications (keynote)
Veronika Schöpf, University of Graz/A
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
