The following scientific areas were covered by the conference:

 © Lunghammer – TU Graz

© Lunghammer – TU Graz

  • Flavour Generation and Flavour Release
    (covering thermal generation of flavour, bioflavour, biotechnology, flavour compounds formed by nature, flavour release,…)
  • Flavour Perception and Psychophysics
    (covering odour and taste receptors, psychophysical effects, ….)
  • Impact of Flavour Compounds on Humans
    (covering physiological and psychological impact)
  • Non-Food Products
    (covering flavour and off-flavour of packaging material, pet food, …)
  • Recent Developments in Analytical Techniques
    (covering progress in instrumental as well as sensory techniques)
  • Industry-related Flavour Issues
    (Applications and problems, legislation…)

Plenary Lectures

Plenary lectures were given by the following researchers (in alphabethic order):

  • Harro J. Bouwmeester
    University of Amsterdam, The Netherlands
  • Andrea Buettner
    Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
  • Noam A. Cohen
    University of Pennsylvania, USA
  • Karl-Heinz Engel
    Technical University of Munich, Germany
  • John E. Hayes
    Pennsylvania State University, USA
  • Erich Leitner
    Graz University of Technology, Austria
  • Veronika Schöpf
    University of Graz, Austria

Conference Schedule

The final program can be downloaded here:

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