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Bioflavour 2018 Announces Speaker Lineup and Submission Deadline

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BIOFLAVOUR 2018 uniquely focuses on the interplay between biotechnology and flavors, fragrances and functional ingredients. The international conference will discuss cutting-edge science and technology and future perspectives in this prospering field, academic and industrial alike.

Driven by an unbroken social trend towards sustainable processes and natural products biotechnology is becoming more and more a key technology for flavors, fragrances and functional ingredients. As our previous meeting in 2015, Bioflavour 2018 will be again a lively and inspiring conference with top science and networking opportunities. The conference is expected to have more than 150 experts from academia and industry from all over the world.

Final deadline for abstract submissions is March 28.

Confirmed Speakers 

  • Strain and Process Development for Ferrmentative Production of Steviol Glycosides by Viktor Boer, DSM Biotechnology Center, Delft/NL
  • Cannabis Varieties in a Regulated Industry: A Genomics-informed Characterization of Terpenoid Profiles by Joerg Bohlmann, University of British Columbia, Vancouver/CAN
  • Synthetic biology, Yeast 2.0 and Their Potential to Impact the Winemaker’s Art by Anthony Borneman, The Australian Wine Research Institute, Urrbrae/AUS
  • Engineering the Production of Flavonoids and Polyphenols in Recombinant Microorganisms by Mattheos Koffas, Rensselaer Polytechnic Institute, Troy, MI/USA
  • From Flavors to Bioactives – Chemoreceptors You Always Meet Twice by Dietmar Krautwurst, Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising/DE
  • Achieving Positive Economies of Scale in Organism Engineering by Jess Leber, Ginkgo Bioworks, Boston, MA/USA
  • Title to be Announced by Eduardo Moraes, Givaudan International SA, Kemptthal/CH
  • Synthetic Biology and the Industrialization of White Biotechnology by Chris Paddon, Amyris, Inc., Emeryville, CA/USA
  • Gastrophysics: Pairing and Sequencing Flavour (and other) Sensations by Charles Spence, University of Oxford/GB
  • Strategies for the Discovery of Novel Aroma-Active Key Compounds in Foods by Martin Steinhaus, Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising/DE 
  • Industrial Biotechnology for F&F Ingredients Production: Current and Future Challenges by Andreas Taglieber, Firmenich SA, Geneva/CH

For all further information about registration, abstract submission, sponsoring opportunities, etc. please visit BioFlavour's website.