Posterlist – BIOFLAVOUR 2025 - Biotechnology of Flavours, Fragrances and Functional Ingredients

List of posters

A detailed overview of all events can be found in the congress planner.

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Code	Title
P01	Off-flavor mitigation of pea protein Poster 06. Enzymes and biocatalysis V. Galindo-Cuspinera dsm-firmenichM. Guillen-Ordoñez dsm-firmenichS. van Dinteren Presenter dsm-firmenichE. Jamalzadeh dsm-firmenichB. Ammerlaan dsm-firmenichE. Usureau dsm-firmenichD. Platzer-Kusse dsm-firmenichM. van den Berg dsm-firmenich
P02	Enhancing flavonoid bioconversion in recombinant E. coli through ISPR-based downstream processingg Poster 03. Bioprocess engineering, downstream processing and sustainability L. Buelvas-Puello Presenter Leibniz University HannoverM. Wildhagen Leibniz University HannoverS. Beutel Leibniz University Hannover
P03	Screening of reductase/dehydrogenase for the production of (Z)-3-hexenol in a whole cell biocatalytic reaction Poster 06. Enzymes and biocatalysis K. Gehlot Tojo Vikas International Pvt LtdC. Bendigiri Presenter Tojo Vikas International Pvt LtdS. Thiyagarajan Institute of Bioinformatics and Applied BiotechnologyJ. Bonello Tojo Vikas International Pvt LtdA. Mukherjee Presenter Tojo Vikas International Pvt LtdV. Rishi Tojo Vikas International Pvt Ltd
P04	Culture of food-grade basidiomycetes on a saffron flower-based liquid medium for the production of a novel fermented beverage Poster 10. Fermentation for advanced food and beverages J. Bicas Presenter Univeridade Estadual de Campinas (Unicamp)H. Zorn Justus Liebig University Giessen
P05	Lyophilisate of Bjerkandera adusta as a biocatalyst for the oxidation of alpha,beta-unsaturated alcohols Poster 06. Enzymes and biocatalysis V. Nikitenkova Presenter Justus Liebig University GiessenL. Calza University of Modena and Reggio EmiliaW. Albuquerque Justus Liebig University GiessenH. Zorn Justus Liebig University GiessenT. Zhuk Justus Liebig University Giessen
P06	Biotechnological production of (Z)-3-Hexenol by various grass species Poster 06. Enzymes and biocatalysis J. Metz Presenter Justus Liebig University GiessenF. Brescia Justus Liebig University GiessenD. Kodura Döhler GmbHA. Biafora Döhler GmbHM. Fraatz Justus Liebig University GiessenH. Zorn Justus Liebig University Giessen
P07	Investigation of biocatalytic reduction mechanism for ene-reductase to induce chirality through in silico analysis Poster 06. Enzymes and biocatalysis T. Narukami Presenter TAKASAGO INTERNATIONAL CORPORATIONK. Omagari TAKASAGO INTERNATIONAL CORPORATIONM. Emura TAKASAGO INTERNATIONAL CORPORATION
P08	Innovation-driven tempeh production: use of alternative raw materials and sensor-based quality control Poster 05. Olfaction, taste and texture perception; consumer science Z. Catruc Presenter Fraunhofer Institute for Process Engineering and PackagingL. Friedrich Fraunhofer Institute for Process Engineering and PackagingM. Köhne Fraunhofer Institute for Process Engineering and PackagingG. Zeh Fraunhofer Institute for Process Engineering and PackagingI. Muranyi Fraunhofer Institute for Process Engineering and Packaging
P09	Biopurification of pea protein isolates Poster 10. Fermentation for advanced food and beverages M. Kok Presenter NIZO
P10	Characterization of β-galactosidases from Bifidobacterium bifidum regarding their application in dairy side streams Poster 06. Enzymes and biocatalysis C. Fischer Presenter Hochschule AnhaltC. Hamel Hochschule Anhalt
P11	Damascone isomers: How double bond configuration influences smell and receptor binding Poster 05. Olfaction, taste and texture perception; consumer science J. Wang Presenter Zhengzhou tobacco research institute of CNTCS. Wang Zhengzhou tobacco research institute of CNTCQ. Zhang Zhengzhou tobacco research institute of CNTCG. Chai Zhengzhou tobacco research institute of CNTC
P12	Improving the production of Mogroside-V in Saccharomyces cerevisiae by developing a sucrose responsive GAL promoter system Poster 01. Precision fermentation and cell factories H. Ehlert Presenter The University of QueenslandJ. DeVoss The University of QueenslandB. Ebert The University of Queensland
P13	Technological research on precise fermentation of aroma-producing yeasts to enhance the quality of tobacco flavourings Poster 01. Precision fermentation and cell factories K. Huang Presenter Zhengzhou Tobacco Research Institute of CNTCD. Li Zhengzhou Tobacco Research Institute of CNTCC. Ye Zhengzhou Tobacco Research Institute of CNTCD. Liu Zhengzhou Tobacco Research Institute of CNTCC. Niu Zhengzhou Tobacco Research Institute of CNTCG. Zhang Zhengzhou Tobacco Research Institute of CNTCQ. Zhang Zhengzhou Tobacco Research Institute of CNTCW. Fan Zhengzhou Tobacco Research Institute of CNTCH. Xi Zhengzhou Tobacco Research Institute of CNTCK. Cui Zhengzhou Tobacco Research Institute of CNTCX. Xu Zhengzhou Tobacco Research Institute of CNTCG. Chai Zhengzhou Tobacco Research Institute of CNTC
P14	OR5A1 binding selectivity for β-Ionone, α-Ionone, and β-Damascone: experimental & computational insights Poster 05. Olfaction, taste and texture perception; consumer science J. Wang Zhengzhou Tobacco Research Institute of CNTCQ. Shi Zhengzhou Tobacco Research Institute of CNTCG. Chai Zhengzhou Tobacco Research Institute of CNTCW. Fan Presenter Zhengzhou Tobacco Research Institute of CNTC
P15	The use of grape pomace to enhance the quality of dealcoholised wines Poster 10. Fermentation for advanced food and beverages L. Zimmermann Presenter Hochschule Geisenheim UniversityC. von Wallbrunn Hochschule Geisenheim University
P16	Growth of Amazonian basidiomycetes in solid agro-industrial by-products aiming at the production of industrially relevant aromas Poster 10. Fermentation for advanced food and beverages G. Martins FEA-UNICAMPL. Rocha FEA-UNICAMPM. Maróstica Junior FEA-UNICAMPC. Campos Institute for Amazonian Research (INPA)L. Chevreuile Institute for Amazonian Research (INPA)M. Jesus Institute for Amazonian Research (INPA)J. Bicas Presenter University of Campinas
P17	Molecular characterization of carotenoid-cleaving enzymes in E. coli for isoprenoid biosynthesis Poster 06. Enzymes and biocatalysis Q. Wu Lanzhou University/Shenzhen Research Institute, Lanzhou UniversityQ. Zhong Shenzhen Yupeng Technology Co., LtdH. Ren Lanzhou University/Shenzhen Research Institute, Lanzhou UniversityH. Yu Presenter Shenzhen Yupeng Technology Co., LtdZ. Zhang Shenzhen Yupeng Technology Co., LtdS. Liu Lanzhou University/Shenzhen Research Institute, Lanzhou UniversityL. Tan Lanzhou University/Shenzhen Research Institute, Lanzhou University
P18	Can Candida antarctica lipases be used to effectively synthesize tertiary alcohol esters such as α-terpinyl acetate? Poster 06. Enzymes and biocatalysis R. Moreira Presenter University of CampinasR. Ribeiro University of CampinasJ. Bicas University of Campinas
P19	Next generation K. phaffii recombinant expression platform addresses the limitations of traditional methanol-inducible systems for the industrial production of enzymes and sweet proteins Poster 01. Precision fermentation and cell factories K. Riedel Presenter BRAIN Biotech AG
P20	Concentration and extraction of natural 4-anisaldehyde, benzaldehyde and 3,4-dimethoxybenzaldehyde from fermented acid whey Poster 03. Bioprocess engineering, downstream processing and sustainability S. Styblova Presenter Technical University of MunichS. Berensmeier Technical University of Munich
P21	Biotransformation of 2-phenylethanol (2-PE) by Saccharomyces cerevisiae and Kluyveromyces marxianus: A comparative laboratory-scale investigation Poster 01. Precision fermentation and cell factories L. Kürbis Presenter Hochschule Anhalt, Fachbereich Angewandte Biowissenschaften und ProzesstechnikR. Szyszkowitz Presenter Hochschule Anhalt, Fachbereich Angewandte Biowissenschaften und ProzesstechnikD. Beck Hochschule Anhalt, Fachbereich Angewandte Biowissenschaften und ProzesstechnikC. Fischer Hochschule Anhalt, Fachbereich Angewandte Biowissenschaften und ProzesstechnikJ. Rödig Hochschule Anhalt, Fachbereich Angewandte Biowissenschaften und Prozesstechnik
P22	Thiol release capacity and precursor consumption preferences of strains from different yeast species in synthetic grape must fermentations Poster 10. Fermentation for advanced food and beverages F. Kiene Presenter Hochschule Geisenheim UniversityJ. Vincente Complutense University of MadridD. Fracassetti Università degli Studi di MilanoI. De Noni Università degli Studi di MilanoR. Shemegen Taras Shevchenko National University of KyivA. Tarasov Hochschule Geisenheim UniversityA. Dobrydnev Taras Shevchenko National University of KyivD. Marquina Complutense University of MadridA. Santos Complutense University of MadridD. Rauhut Hochschule Geisenheim UniversityI. Belda Complutense University of MadridJ. Ruiz Complutense University of Madrid
P23	Establishment and validation of a sweet taste assay to identify potential new sweet proteins Poster 05. Olfaction, taste and texture perception; consumer science T. Lazou University of CreteA. Theodoridi University of CreteI. Pavlidis University of CreteM. Gand Presenter Justus Liebig University Giessen
P24	Innovative approaches to meaty flavor creation: utilizing vegetable sulfur compounds in the Maillard reaction Poster 10. Fermentation for advanced food and beverages E. Jamalzadeh Presenter dsm-firmenichV. Galindo-Cuspinera dsm-firmenichC. Moreno dsm-firmenich
P25	Sustainable bioproduction and inter-industry applications of flavour compounds within a circular bioeconomy Poster 03. Bioprocess engineering, downstream processing and sustainability C. Hughes Presenter Hamilton
P26	Optimized CRISPR-Cas genome engineering in Escherichia coli BL21: A cost-effective and efficient approach for gene modification Poster 04. Systems and synthetic biology X. Lim Presenter National University of SingaporeS. Shukal Singapore Institute of Food and Biotechnology InnovationC. Zhang Singapore Institute of Food and Biotechnology InnovationX. Chen Singapore Institute of Food and Biotechnology Innovation
P27	Production of salt taste-enhancing arginyl dipeptides Poster 06. Enzymes and biocatalysis S. Bordewick Leibniz University HannoverR. Berger Leibniz University HannoverF. Ersoy Presenter University of Veterinary Medicine Hannover
P28	Terpene flavors: one platform to make them all and in the tastiness combine them Poster 01. Precision fermentation and cell factories E. Melillo Presenter IsobionicsJ. Beekwilder IsobionicsM. Styles Isobionics
P29	Comparison of volatile profiles and sensory analysis of pumpkin flour fermented or processed by chemical hydrolysis and Maillard reaction Poster 10. Fermentation for advanced food and beverages C. Belloch Presenter CSIC - IATA Institute of Agrochemistry and Food TechnologyA. Salvador CSIC - IATA Institute of Agrochemistry and Food TechnologyT. Fernández-Espinar CSIC - IATA Institute of Agrochemistry and Food TechnologyM. Flores CSIC - IATA Institute of Agrochemistry and Food Technology
P30	Comparison of the flavouring potential of Tenebrio molitor by fermentation versus enzymatic treatment and process flavor Poster 10. Fermentation for advanced food and beverages M. Flores Presenter CSIC - IATA Institute of Agrochemistry and Food TechnologyA. Salvador CSIC - IATA Institute of Agrochemistry and Food TechnologyT. Fernández-Espinar CSIC - IATA Institute of Agrochemistry and Food TechnologyC. Belloch CSIC - IATA Institute of Agrochemistry and Food Technology
P31	Metabolic engineering of Escherichia coli enables biosynthesis of norisoprenoid flavors via carotenoid cleavage pathways Poster 06. Enzymes and biocatalysis Q. Wu Lanzhou University/Shenzhen Research Institute, Lanzhou UniversityQ. Zhong Shenzhen Yupeng Technology Co., LtdS. Liu Lanzhou University/Shenzhen Research Institute, Lanzhou UniversityH. Yu Presenter Shenzhen Yupeng Technology Co., LtdZ. Zhang Shenzhen Yupeng Technology Co., LtdH. Ren Lanzhou University/Shenzhen Research Institute, Lanzhou UniversityL. Tan Lanzhou University/Shenzhen Research Institute, Lanzhou University
P32	Metabolic engineering of Bacillus licheniformis for high-level production of phenethyl acetate from glucose Poster 01. Precision fermentation and cell factories Y. He Hubei UniversityC. Zhang Presenter ASTAR
P33	Multiparameter Sensors and DO Sensor Pills for shake flasks: removing black boxes for improved bioprocess development Poster 03. Bioprocess engineering, downstream processing and sustainability D. Dickmeis Scientific BioprocessingD. Pötschke Scientific BioprocessingS. Kneifel Scientific BioprocessingH. Schmidt Presenter Scientific Bioprocessing
P34	Decoding the aroma of Sourdough: Characterization of key odorants and their application in product development Poster 05. Olfaction, taste and texture perception; consumer science C. Stübner Presenter Niederrhein University of Applied SciencesH. Wintoch Dreidoppel GmbHT. Kunte IREKS GmbH
P35	Enhancing the sensory properties of distillery spent grain via solid-state fermentation with Rhizopus Poster 05. Olfaction, taste and texture perception; consumer science J. Parker Presenter University of ReadingS. Bull University of ReadingP. Tosi University of Reading
P36	Fermented Food Technologies: Case study on improving sweet taste profile of stevia infusions through microbial co-cultures Poster 10. Fermentation for advanced food and beverages K. Riedel Presenter BRAIN Biotech AG
P37	Comprehensive flavor analysis and dietary preference of soft-boiled chicken based on the ratio of chicken skin to flesh Poster 05. Olfaction, taste and texture perception; consumer science N. Xu Presenter Nanjing Agricultural UniversityP. Wang Nanjing Agricultural UniversityM. Han Nanjing Agricultural UniversityX. Xu Nanjing Agricultural University
P38	Challenge of dosimetry for volatile organic chemicals using the example of fragrances Poster 08. Advanced analytics M. Thies Analytical and Ecological Chemistry, Environmental Toxicology, Trier UniversityS. Kollete Analytical and Ecological Chemistry, Trier UniversityB. Blömeke Environmental Toxicology, Trier UniversityU. Bock Presenter Analytical and Ecological Chemistry, Environmental Toxicology, Trier University
P39	Enzymatic cascade towards natural 2,3,5,6-tetramethylpyrazine Poster 06. Enzymes and biocatalysis M. Winkler Presenter ACIB GmbHV. Jurkaš Austrian Center of Industrial BiotechnologyH. Dobiašová Axxence s.r.oP. Both Axxence s.r.oF. Rudroff TU WienM. Parego Politecnico di MilanoF. Parmeggiani Politecnico di Milano
P40	Enhancing the sensory and functional attributes of microalgae through Lactiplantibacillus plantarum-mediated biotransformation Poster 10. Fermentation for advanced food and beverages Z. Tan Presenter Agency for Science, Technology and Research (ASTAR)C. Nge Agency for Science, Technology and Research (ASTAR)N. Basri Agency for Science, Technology and Research (ASTAR)A. Thong Agency for Science, Technology and Research (ASTAR)S. Crasta Agency for Science, Technology and Research (ASTAR)G. Chan Agency for Science, Technology and Research (ASTAR)M. Wibowo Agency for Science, Technology and Research (ASTAR)T. Wang Agency for Science, Technology and Research (ASTAR)S. Ng Agency for Science, Technology and Research (ASTAR)Y. Kanagasundaram Agency for Science, Technology and Research (ASTAR)
P41	Bioconversion of bread waste into a flavour-rich, mycelium-based meat alternative using filamentous fungus F20595 Poster 10. Fermentation for advanced food and beverages Z. Chee Presenter Agency for Science, Technology and Research (ASTAR)A. Lipton Agency for Science, Technology and Research (ASTAR)S. Crasta Agency for Science, Technology and Research (ASTAR)N. Basri Agency for Science, Technology and Research (ASTAR)A. Thong Agency for Science, Technology and Research (ASTAR)L. Yang Agency for Science, Technology and Research (ASTAR)Y. Kanagasundaram Agency for Science, Technology and Research (ASTAR)S. Ng Agency for Science, Technology and Research (ASTAR)
P42	Protease-derived crude protein hydrolysates for the enhancement of cocoa-like flavour attributes of roasted carob in dark chocolate substitutes Poster 06. Enzymes and biocatalysis M. Ku Presenter National University of SingaporeF. Yeo National University of SingaporeX. Liu National University of SingaporeS. Liu National University of Singapore
P43	Machine learning-assisted pathway optimization in large combinatorial design spaces: a p-coumaric acid case study Poster 02. Artificial intelligence and machine learning for bioprocesses S. Moreno Paz Presenter dsm-firmenichP. van Lent TU DelftR. van der Hoek dsm-firmenichI. Kooi dsm-firmenichP. Zwartjens dsm-firmenichT. Abeel TU DelftJ. Schmitz dsm-firmenich
P44	Metabolic and enzyme engineering towards bioproduction of anisole Poster 06. Enzymes and biocatalysis F. Herrmann Presenter Forschungszentrum JülichB. Wynands Forschungszentrum JülichN. Wierckx Forschungszentrum Jülich
P45	Effect of asparaginase treatment on acrylamide levels and sensory-related quality attributes in wholemeal biscuits Poster 06. Enzymes and biocatalysis A. Raffo Presenter CREA F. Masciola CREA
P46	The impact of vanilla flavour in enzymatic assisted fava-based beverages for coffee applications Poster 05. Olfaction, taste and texture perception; consumer science L. Lopez Torrez Presenter V MANE FilsJ. Deviers V MANE FilsL. Rouyer V MANE FilsP. Voudouris Wageningen University & ResearchA. Sullo Amano Enzymes EuropeL. Pouvreau Wageningen University & Research
P47	Production of natural meat-like flavors by combined fermentation of plant-based materials by edible fungi and Maillard reaction Poster 10. Fermentation for advanced food and beverages F. Wu Presenter Justus Liebig University GiessenB. Li Northwest UniversityH. Zorn Justus Liebig University Giessen