| 8:30 – 8:45 |
Welcome and Conference Opening |
Ciarán 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 |
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Session 1: Flavour generation |
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| 10:15 – 10:45 |
Exploring flavor chemistry of sustainable food products with PTR-MS |
Sylvester Holt, University of Copenhagen, Denmark |
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| 10:45 – 11:15 |
Coffee break |
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| 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 |
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| 12:30 – 13:30 |
Lunch break |
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Session 2: Flash Poster Presentations |
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| 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 |
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| 14:05 – 15:35 |
Session 3: Poster Presentations |
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| 15:35 – 16:00 |
Coffee break |
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Session 4: New analytical tools and flavour modelling |
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| 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 |
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| 18:00 |
Drinks and bites |
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