BIOFLAVOUR 2018 - Biotechnology of Flavours, Fragrances and Functional Ingredients

Confirmed speakers

(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




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