BIOFLAVOUR 2022 - Biotechnology of Flavours, Fragrances and Functional Ingredients

Scientific Committee

Christina Andreeßen, DECHEMA e.V., Frankfurt/D
Jules Beekwilder, Plant Research International, Wageningen/NL
Ralf G. Berger, University of Hanover/D
Joerg Bohlmann, University of British Columbia, Vancouver/CDN
Markus Buchhaupt, DECHEMA-Forschungsinstitut (DFI), Frankfurt/D
Markus Herderich, The Australian Wine Research Institute, Urrbrae/AUS
Nic D. Lindley, A*Star / Biotransformation Innovation Platform/SGP
John Morrissey, University College Cork/IRE
Wilfried Schwab, TU München/D
Veronika Somoza, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising/D
Claudia Vickers, CSIRO, Clayton South/AUS
Christian von Wallbrunn, Hochschule Geisenheim University/D
Matthias Wuest, University of Bonn/D
Holger Zorn, University of Giessen/D (Chair)

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