Topics
The following scientific areas were covered by the conference:
© 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:
