idw – Informationsdienst Wissenschaft
Nachrichten, Termine, Experten
Nachrichten, Termine, Experten
Over the last decades we’ve seen a remarkable increase in knowledge on the biology and biochemistry of flavour and fragrance (F&F) formation in nature. With the advent of modern biotechnology and the use of -omics technologies, functional characterisation of genes, proteins and metabolites involved in F&F biosynthesis has become more and more sophisticated. The application of these technologies boosts our understanding of the genetic, biochemical and cellular fundamentals of the natural synthesis of the desired compounds. This information can be harnessed for improving aroma generation during food and beverage fermentation processes or in bioprocesses targeting specific F&F products. For the latter, great advances in systems biology, metabolic and enzyme engineering now enable access to develop microbial cell factories for the production of economically attractive F&F compounds. Complementary to the biological aspects, process engineering is equally important to improve existing or to establish completely new industrial bioprocesses.
Finally, the recognised shift towards a bioeconomy and the push in the chemical industry to develop green and sustainable processes confirm the strategic importance of biotechnology. 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 material.
Papers can be submitted addressing the following topics:
Functional characterisation of F&F biosyntheses
Systems biology, metabolic engineering
Genome mining, biodiversity
Microbial cell factories, synthetic biology
Advanced bioprocesses
Enzymatic F&F formation
Non-genetic engineering approaches to improve food & beverage flavour
Bioflavour generation from food residues
Natural F&F compounds and derivatives with additional value as bioactives
Recent advances in the authenticity control of bioflavours
Olfaction and receptors
Keynote Speakers
Jörg Bohlmann, University of British Columbia, Vancouver/CDN
Using genomics approaches to discover terpenoid pathway enzymes in non-model systems
Chris Curtin, The Australian Wine Research Institute Ltd, Adelaide/AUS
The good, the bad (and the ugly): volatile sulfur compound metabolism in Saccharomyces cerevisiae
Jutta Heim, Evolva SA, Reinach/CH
Bio-production of small flavor- and fragrance molecules in baker’s yeast
Thomas Hofmann, TU München/D
Nature’s chemical signatures of smell
Gerhard Krammer, Symrise AG, Holzminden/D
Recent advances in the authenticity control of bioflavours
Michel Schalk, Firmenich SA, Geneva/CH
Metabolic engineering of the terpene biosynthetic pathway for the production of flavor and fragrance ingredients
Paper submission is open until March 20, 2015.
Information on participating / attending:
Paper submission is open until March 20, 2015.
Date:
09/09/2015 - 09/11/2015
Event venue:
DECHEMA-Haus
Theodor-Heuss-Allee 25
60486 Frankfurt
Hessen
Germany
Target group:
Scientists and scholars
Relevance:
international
Subject areas:
Biology, Chemistry, Nutrition / healthcare / nursing
Types of events:
Conference / symposium / (annual) conference
Entry:
12/05/2014
Sender/author:
Dr. Kathrin Rübberdt
Department:
Öffentlichkeitsarbeit
Event is free:
no
Language of the text:
English
URL of this event: http://idw-online.de/en/event49412
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