BIOFLAVOUR 2022 - Biotechnology of Flavours, Fragrances and Functional Ingredients
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09-30-2022
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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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BIOFLAVOUR 2022 - Biotechnology of Flavours, Fragrances and Functional Ingredients
Friday – 09-30-2022
09:00
iCal
Enzymes and Biocatalysis II
Chair(s)
Prof. Ralf Günter Berger (Leibniz Universität Hannover)
Room:
Max-Buchner-Hörsaal
Topic:
5. Enzymes and biocatalysis
Form of presentation:
Lecture
Duration:
80 Minutes
09:00
Recent advances in the enzymatic synthesis of flavonoids
Prof. Dr. Uwe Bornscheuer | Universität Greifswald | Germany
09:40
Biotechnological generation of odour-active fatty aldehydes by means of single or coupled enzyme applications
Dr. Andreas K. Hammer | Fraunhofer IME-BR | Germany
Jean-Philippe Kanter | Justus Liebig University | Germany
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Authors:
Dr. Andreas K. Hammer | Fraunhofer IME-BR | Germany
Jean-Philippe Kanter | Justus Liebig University | Germany
Philipp J. Honold | Justus Liebig University | Germany
Uwe T. Bornscheuer | University of Greifswald | Germany
Jakob P. Ley | Symrise AG | Germany
Marco A. Fraatz | Justus Liebig University and Fraunhofer IME-BR | Germany
Prof. Dr. Holger Zorn | Justus Liebig University and Fraunhofer IME-BR | Germany
10:00
Unlock new biocatalysis – Oxyfunctionalization via unspecific peroxygenases
Dr. Hannah Braß | Aminoverse B.V. | Netherlands
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Authors:
Dr. Hannah Braß | Aminoverse B.V. | Netherlands
David Schönauer | Aminoverse B.V. | Netherlands
10:20
iCal
Coffee break
Room :
Max-Buchner-Foyer
Duration :
45 Minutes
11:10
iCal
Poster prize award
Room :
Max-Buchner-Hörsaal
Duration :
10 Minutes
11:20
iCal
Fermentation for advanced foods and beverages II
Chair(s)
Prof. Matthias Wüst (University of Bonn)
Room:
Max-Buchner-Hörsaal
Topic:
7. Fermentation for advanced foods and beverages
Form of presentation:
Lecture
Duration:
60 Minutes
11:20
Flavour generation of coffee microorganisms and its contribution to post-harvest processing
Dr. Sophia Jiyuan Zhang | Nestlé Research | Switzerland
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Authors:
Dr. Sophia Jiyuan Zhang | Nestlé Research | Switzerland
Frédérjc Mestdagh | Nestlé Nespresso S.A. | Switzerland
Mélanie Bordeaux | NicaFrance Foundation | Nicaragua
Philippe Pollien | Nestlé Research | Switzerland
Nicole Page-Zoerkler | Nestlé Research | Switzerland
Alienor Genevaz | Nestlé Research | Switzerland
Claudia Roubaty | Nestlé Research | Switzerland
Alexis Rodriguez | Nestlé Nespresso S.A. | Switzerland
Cyril Moccand | Nestlé Research | Switzerland
Dr. Arne Glabasnia | Nestlé Research | Switzerland
11:40
Towards near future food: Perspectives of basidiomycetes-mediated fermentation in flavor innovation and sustainability
Prof. Dr. Yanyan Zhang | University of Hohenheim | Germany
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Authors:
Prof. Dr. Yanyan Zhang | University of Hohenheim | Germany
Marina Rigling | University of Hohenheim | Germany
Felix Stöppelmann | University of Hohenheim | Germany
Ann-Kathrin Nedele | University of Hohenheim | Germany
12:00
Biogenesis of aroma-active bicyclic benzofuran derivatives by Cystostereum murrayi
Fabio Brescia | Justus Liebig University | Germany
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Authors:
Fabio Brescia | Justus Liebig University | Germany
Wassilios Pitelas | Justus Liebig University | Germany
Maximilian Koch | Justus Liebig University | Germany
Marco A. Fraatz | Justus Liebig University | Germany
Raffael C. Wende | Justus Liebig University | Germany
Holger Zorn | Justus Liebig University | Germany
Flavius Popa | Black Forest National Park | Germany
12:20
iCal
Closing remarks, lunch bag and end of the conference
Room :
Max-Buchner-Hörsaal
Duration :
10 Minutes