Scientific exchange is the fundamental basis for technological change and progress, even more after the extensive restrictions of the COVID-19 pandemic. Bioflavour 2022 offers a unique opportunity for scientists active in the field to refresh established contacts as well as to socialize with new colleagues.
Bioflavour 2022 is the conference for researchers and industry experts working on the biotechnological production of flavours, fragrances and functional ingredients.
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, Queensland University of Technology (QUT), Brisbane/AUS
Christian von Wallbrunn, Hochschule Geisenheim University/D
Matthias Wuest, University of Bonn/D
Holger Zorn, University of Giessen/D (Chair)
We are pleased to announce renowned keynote speakers (as of September 2022):
Tuesday, 27 Sept., 15:40 h
Bioactive aroma compounds – more than just taste and smell
Veronika Somoza, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising/D
Wednesday, 28 Sept., 9:00 h
A sustainable route to Ambrofix® - with the power of biocatalysis
Boris Schilling, Givaudan Schweiz AG, Kemptthal/CH
Thursday, 29 Sept., 9:00 h
Tongue on a chip – a microfluidic application of receptomics
Maarten Jongsma, Wageningen University & Research/NL
Thursday, 29 Sept., Evening Lecture
Wine aroma - contributors to the amazing diversity of wine flavour
Ulrich Fischer, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Neustadt/D
Friday, 30 Sept., 9:00 h
Recent advances in the enzymatic synthesis of flavonoids
Uwe T. Bornscheuer, University of Greifswald/D
(subject to change, as of 26 Sept 2022)
Lecture Programme in Conference planner
full programme as PDF file for download
Tuesday, 27 Septmber 2022
| 14:30-15:30 | Registration |
|---|---|
| 15:30-18:30 | Scientific Programme |
|
18:30-20:15 |
Welcome Reception |
Wednesday, 28 September 2022
| 08:00-09:00 | Registration |
|---|---|
| 09:00-17:45 | Scientific Programme |
| 17:45-20:30 | Poster Party |
Thursday, 29 September 2022
| 09:00-12:00 | Scientific Programme |
|---|---|
| 13:30-17:00 | Transfer to Rhine Valley, Excursion in Eberbach Monastery |
| 17:30-21:30 | Evening Lecture and Ship Tour |
Friday, 30 September 2022
| 09:00-12:30 | Scientific Programme |
|---|---|
| 12:30 | End of Conference |
|
Beckman Coulter, Krefeld/D |
|---|---|
|
Scientific Bioprocessing, Inc. (SBI), Baesweiler/D |
We expect decision makers from industry and academia and young scientists. The exhibition area is located in the foyer of the lecture hall where the poster session and coffee/lunch breaks will take place.
Exhibition 1,750.00 EUR plus VAT
Bioflavour 2022 cordially invites scientists from all over the world to discuss cutting-edge research and future perspectives in this prospering field of biotechnology of flavours, fragrances and functional ingredients. With over 190 participants from 25 different countries, the last Bioflavour in 2018 was even more successful than the first one in 2015. Again, the conference featured a 40% share of industrial attendees, emphasizing the industrial relevance of the conference scope.
Bioflavour 2022 acknowledges the fast progressing industrial transformation towards a bioeconomy and the push in the chemical industry to develop green and sustainable processes. Here, biotechnology plays a key strategic role. In this context, biotechnology is recognized as providing the tools and expertise to establish sustainable production routes starting from renewable resources rather than relying on fossil sources. Companies and research groups are on their way to develop microbial and plant cell based factories to produce flavours, fragrances and bioactives. Their use in foods, beverages, cosmetics, agricultural and pharmaceutical products is a sought-after application of high commercial value.
Bioflavour 2022 will address disciplines and technologies such as plant biology, microbiology, olfaction and taste reception, systems and synthetic biology, metabolic and enzyme engineering, cell factories, biocatalysis, fermentation and bioprocessing. Different classes of natural compounds used as flavours, fragrances and functional ingredients and their biotechnological production will be covered. Novel developments and future trends in cell factory or plant based production will be addressed as well. Furthermore, modern biotechnological approaches for foods and beverages, e.g. those with respect to taste and aroma, nutritional value, and health-promoting properties, will be discussed. Finally, the identification of beneficial functionalities of flavours and the screening for flavour substitutes and modulators by cell-based assays will be discussed as well.
Bioflavour 2022 will not only provide cutting-edge science, but will also give enough time for networking, socializing and good local food and drinks. Our social program will include a welcome reception in Frankfurt, and an excursion to a vineyard, and the conference dinner in the renowned wine region Rheingau!
We are very much looking forward to meeting you for an inspiring Bioflavour 2022 conference from September 27th to 30th 2022 in Frankfurt, Germany!
On behalf of the Scientific Committee
Holger Zorn
More information: Scientific Committee Keynote Speakers Programme Exhibition Privacy Policy Terms & Conditions
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