Frankfurt will once again be the focus of the bioflavour and bio-fragrance world from September 18 to 21.
Scientists from all around the world will discuss cutting-edge bioflavour research, academic and industrial alike. 2015 saw the first BIOFLAVOUR conference in the era of modern biotechnology with high quality lectures and posters, intense discussions and relaxed and ‘flavourful’ social events. More than 150 participants from over 20 different countries came to Frankfurt, Germany.
More than 40% attendees from industry are proof for the commercial relevance of the conference topic.
New in 2018: functional ingredients
BIOFLAVOUR 2018 expands the scope beyond flavours and fragrances and includes functional ingredients as well. The borders between these ‘FFF’ compounds are rather flexible and biotechnology is a key driver to new products and processes for all of them. Often, flavour and fragrance compounds themselves have known additional functionalities, such as antimicrobial or antioxidative activities, or are structurally closely related to bioactive compounds. Companies and research groups are on their way to develop microbial and plant cell factories to produce avours, fragrances and bioactives whose use in foods, beverages, cosmetics, agricultural and pharmaceutical products is a sought-after application of high commercial value.
With 49 lectures and even more posters from experts in the eld, this year’s BIOFLAVOUR programme will certainly
be outstanding. We expect scientists from more than 25 countries all around the world covering a range of fascinating topics about biotechnology for flavours, fragrances and functional ingredients. Having a view on the scientific programme, the participants can expect to get answers to questions like these: What is the impact of biotechnology for tomorrow’s flavour and fragrance industry? What are the technological and regulatory challenges for biotech in this field? Will we be able to design artificial truffles aroma by biotechnology? How do functional genomics help discriminating between different Cannabis plants used for patients? Can biotechnology make hoppy beers without using hops? What is the impact of synthetic biology on winemaking? Are today’s so-called “microbial cell factories” ready for the sustainable production of healthy carotenoids, polyphenols, natural citrus and raspberry aromas from cheap and simple feedstocks like sugar? Is it possible to make a better tasting Steviol sweetener with microbes than with the best Stevia plant itself? Is it also possible to produce plant- like essential oils, such as oils from precious but endangered agarwood or sandalwood, without plants but designer microbes? How do we have to design the corresponding fermentation processes for a sustainable and economically viable industrial production? How can we use our knowledge about human taste receptors to combat obesity or cardiovascular diseases with designer flavours? And what about or best friends, cats and dogs – can we make them drool and be happy with biotech ingredients in their food?