What to expect at Bioflavour 2018

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?