BIOFLAVOUR 2022 - Biotechnology of Flavours, Fragrances and Functional Ingredients
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09-27-2022
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1. Plant biosynthesis
2. Systems and synthetic biology
3. Microbial production, cell factories
4. Metabolic and enzyme engineering
5. Enzymes and biocatalysis
6. Bioprocess engineering, downstream processing
7. Fermentation for advanced foods and beverages
8. Novel/functional food, feed and beverages
9. Olfaction and receptors
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Poster
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14:15
14:30
14:45
15:00
15:15
15:30
15:45
16:00
16:15
16:30
16:45
17:00
17:15
17:30
17:45
18:00
18:15
18:30
18:45
19:00
19:15
19:30
19:45
20:00
20:15
20:30
Max-Buchner-Hörsaal
Max-Buchner-Foyer
Manfred-Eigen-Hörsaal mit Foyer
Hans-Jürgen-Rehm-Raum
Lise-Meitner-Raum
Franz-Patat-Hörsaal
Wilhelm-Keim-Raum
Hellmut-Fischer-Raum
iCal
Welcome address
15:30 - 15:40
iCal
Keynote Lecture
15:40 - 16:20
Topic :
Form :
Lecture
Chair(s):
Dr. Christian von Wallbrunn (Hochschule Geisenheim)
iCal
Fermentation for advanced foods and beverages I
16:20 - 17:00
Topic :
7. Fermentation for advanced foods and beverages
Form :
Lecture
Chair(s):
Dr. Christian von Wallbrunn (Hochschule Geisenheim)
iCal
Fermentation for advanced foods and beverages
17:30 - 17:50
Topic :
7. Fermentation for advanced foods and beverages
Form :
Lecture
Chair(s):
Dr. Christian von Wallbrunn (Hochschule Geisenheim)
iCal
Poster Flash Talks I (P01, P02, P04, P06, P07, P09, P16, P18)
17:50 - 18:30
iCal
Registration
14:30 - 15:30
iCal
Coffee Break
17:00 - 17:30
iCal
Welcome Reception
18:30 - 20:15