Day 2
Tuesday 24th September 2024

8:00 – 8:30 Registration
8:30 – 8:45 Welcome and Conference Opening Ciaran Forde, Vincenzo Fogliano, Catrienus de Jong, Markus Stieger, Wageningen University, The Netherlands
8:45 – 9:30 Crop circles, zombies and zebras: Challenges and (self-)deception in food research Dave Mela, Consultant Nutrition Science and Research, The Netherlands
9:30 – 10:15 Ending Hunger: How we can feed the world without destroying it Anthony Warner, Professional Development Chef, United Kingdom
Session 1: Flavour generation
10:15 – 10:45 Exploring flavor chemistry of sustainable food products with PTR-MS Sylvester Holt, University of Copenhagen, Denmark
10:45 – 11:15 Coffee break
11:15 – 11:30 Unlocking Basidiomycota Biotechnology for Generating Meat-like Flavors from Allium Varieties Felix Stöppelmann, University of Hohenheim, Germany
11:30 – 11:45 Novel O-methyltransferases from Basidiomycota for the generation of flavour compounds Jean-Philippe Kanter, University of Giessen, Germany
11:45 – 12:00 The Impact of Climatic Differences on the Flavour and Sensory Properties of Austrian Domestic Apple Varieties Niklas Pontesegger, Graz University of Technology, Austria
12:00 – 12:15 Maintaining Excellence: Strategies for Year-to-Year Standardization in Cocoa Flavor Quality Challenges. Eloisa Bagnulo, University of Turino, Italy
12:15 – 12:30 Metabolomic markers differentiate bouillon cubes from different regions and flavours. Joanna Gambetta, CSIRO, Brisbane, Australia
12:30 – 13:30 Lunch break
Session 2: Flash Poster Presentations
13:30 – 13:35 New Insights into the Umami Taste of Oolong Tea Xiaoxiao Feng, Shanghai Jiao Tong University, China
13:35 – 13:40 Effective generation of key Maillard reaction-derived coffee flavors by an extrusion-based model system Bei Wang, Wageningen University, The Netherlands
13:40 – 13:45 Aroma compounds formation in mead Malgorzata Majcher, University of Life Sciences Poznan, Poland
13:45 – 13:50 Discovering taste-active and taste-modulating peptides originating from yeast-derived myoglobin using the Sensoproteomics approach Victoria Hänel , Technical University Munich, Germany
13:50 – 13:55 Persistence of aroma constituents in the oral breath after consumption of milk and pea protein based drinks. Klaus Gassenmeier, Givaudan, The Netherlands
13:55 – 14:00 The potential modulation of polysaccharides on phenolic compounds interactions within the oral cavity. Mónica Jesus, University of Porto, Portugal
14:00 – 14:05 Giract European PhD in Flavor Research Awards. Anesu Kuwana, Giract, Switzerland
14:05 – 15:35 Session 3: Poster Presentations
15:35 – 16:00 Coffee break
Session 4: New analytical tools and flavour modelling
16:00 – 16:30 Direct Injection Mass Spectrometry for In-Vivo Flavour Compound Monitoring from Microorganisms and Humans Franco Biasoli, Fondazione Edmund Mach, Italy
16:30 – 16:45 E-nose Sensor Integration for Improved Quality Monitoring in Fruit and Vegetable Processing through Aroma Analysis. Alejandro Villamarin Spataro, INRAE Avignon, France
16:45 – 17:00 Towards TONGUE-ON-CHIP 2.0: An application of receptomics with human taste receptors and other oral components involved in flavour perception. Maarten Jongsma, Wageningen University, The Netherlands
17:00 – 17:15 Application strategy of hydrogel-based biomimetic sensor for food flavor analysis. Jing Liu, China
17:15 – 17:30 Development of a graph neural network that predicts aroma from chemical structure. Jane Parker, University of Reading, United Kingdom
17:30 – 17:45 Flavour Integration: Leveraging machine learning techniques to predict palatants transfer to aroma in wet pet food applications. Ana Rita Monforte, AFB International, The Netherlands
17:45 – 18:00 TBA TBA
18:00  Drinks and bites