BIOFLAVOUR 2018
good smell, taste and health
thanks to biotechnology
rankfurt will once again be the focus
of the biofavour and fragrance
world from September 18 to 21.
Scientists from all around the world will
discuss cutting-edge biofavour research,
academic and industrial alike. 2015 saw the
frst BIOFLAVOUR conference in the era of
modern biotechnology with high quality
lectures and posters, intense discussions and
relaxed and ‘favourful’ social events. More
than 150 participants from over 20 diferent
countries came to Frankfurt, Germany.
More than 40% attendees from industry are
proof for the commercial relevance of the
conference topic.
New in 2018:
functional ingredients
BIOFLAVOUR 2018 expands the scope
beyond favours and fragrances and
includes functional ingredients as well. The
borders between these ‘FFF’ compounds
are rather fexible and biotechnology
is a key driver to new products and
processes for all of them. Often, favour and
fragrance compounds themselves have
known additional functionalities, such as
antimicrobial or antioxidative activities, or
are structurally closely related to bioactive
compounds. Companies and research
groups are on their way to developing
microbial and plant cell factories to
produce favours, fragrances and bioactives
whose use in foods, beverages, cosmetics,
agricultural and pharmaceutical products
is a sought-after application of high
commercial value.
With 48 lectures and even more posters
from experts in the feld, this year’s
BIOFLAVOUR programme will certainly
be outstanding. We expect scientists from
more than 25 countries all around the world
covering a range of fascinating topics about
biotechnology for favours, fragrances and
functional ingredients. Having a view on
the scientifc programme, the participants
can expect to get answers to questions like
these: What is the impact of biotechnology
for tomorrow’s favour and fragrance
industry? What are the technological and
regulatory challenges for biotech in this
feld? Will we be able to design artifcial
trufes aroma by biotechnology? How do
functional genomics help discriminating
between diferent Cannabis plants used for
patients? Can biotechnology make hoppy
beers without using hops? What is the
impact of synthetic biology on winemaking?
Are today’s so-called ‘microbial cell factories’
ready for the sustainable production of
healthy carotenoids, polyphenols, natural
citrus and raspberry aromas from cheap and
simple feedstocks like sugar? Is it possible to
make a better tasting Steviol sweetener with
microbes than with the best Stevia plant
itself? Is it also possible to produce plant-
like essential oils, such as oils from precious
but endangered agarwood or sandalwood,
without plants but designer microbes? How
do we have to design the corresponding
fermentation processes for a sustainable and
economically viable industrial production?
How can we use our knowledge about
human taste receptors to combat obesity
or cardiovascular diseases with designer
favours? And what about our best friends,
cats and dogs – can we make them drool
and be happy with biotech ingredients
in their food?
The answers to these and more questions
will be given at BIOFLAVOUR 2018.