BIOFLAVOUR 2018 - Biotechnology of Flavours, Fragrances and Functional Ingredients

18. - 21. September 2018 DECHEMA-Haus, Frankfurt am Main

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Invitation

Bioflavour 2018 cordially invites scientists from all around the world to discuss cutting-edge bioflavour research, academic and industrial alike. In 2015 we had 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. We also had over 40% attendees from industry which illustrated the commercial relevance of the conference topic.

Bioflavour 2018 acknowledges the ongoing 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 recognised as providing the tools and expertise to establish sustainable production routes starting from renewable resources rather than relying on fossil fuel sources.

Bioflavour 2018 expands the scope beyond flavours and fragrances and included 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 flavours, fragrances and bioactives whose use in foods, beverages, cosmetics, agro and pharma products is a sought-after application of high commercial value.

Bioflavour 2018 topics range from functional characterisation and metabolic engineering of FFF biosynthesis in plants and microbes to cell factories and bioprocessing and finally to mechanisms of olfaction and ligand-receptor interaction. Different disciplines, from plant and microbiology, genomics, biochemistry, cell physiology to systems and synthetic biology, metabolic and enzyme engineering will be addressed. Also, novel developments in biocatalysis, fermentation and downstream processing will be covered. The use of all these disciplines and their technologies is increasingly important for many different applications: e.g. for improving product yields in plants, optimising the aroma profile and intensity or nutritional or health-promoting value during food and beverage fermentations or developing tailored microbial cell factories for the production of specific FFF compounds, to name only a few. Furthermore, expanding knowledge about the biology of olfaction and receptors leads to new strategies for tailored natural products and their application.

Bioflavour 2018 - we are looking very much forward to an inspiring conference in Frankfurt/Main, Germany!

On behalf of the Scientific Committee

Jens Schrader


A short history of “BIOFLAVOUR”

The first BIOFLAVOUR conference was held in 1987 in Würzburg, initiated by Peter Schreier. At that time, the driver was primarily to develop and realise opportunities associated with the use of enzymes and microbes for the production of natural flavour compounds which attracted researchers and industry. Another motivation was the ongoing development of more sophisticated analytical tools helping to elucidate biosyntheses of flavour and fragrance compounds and to characterize even complex aroma compositions of wide range of biological raw materials. The last BIOFLAVOUR conference in the pre-2000s era and until today was held in Dijon 1995 focusing on “analysis – precursor studies – biotechnology”. The common understanding at that time obviously was that most of the desired target compounds – especially the natural flavour compounds - have already become reasonably accessible by biotechnology and the analysis of aroma compositions a routine. On the other hand, bioproduction of more complex targets such as sesquiterpenoids or phenylpropanoids starting from simple natural raw materials such as glycerol or glucose seemed to be out of reach unable to compete with chemical synthesis. In 2010, EU COST Action FA0907 BIOFLAVOUR “Yeast Flavour Production – New Biocatalysts and Novel Molecular Mechanisms” was initiated by Gustavo M. de Billerbeck, INSA Toulouse, to bring together researchers from across Europe working in the field of yeast based flavour formation. With BIOFLAVOUR 2015, the topic was successfully revived as an internationally recognized conference, by an international Scientific Committee under the chairmanship of Jens Schrader, DECHEMA Research Institute.

 

 

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Xueqing Wu
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