Bioflavour 2018 - Biotechnology of Flavours, Fragrances and Functional Ingredients
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09-19-2018
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01. Plant biosynthetic pathways
02. Systems biology, metabolic engineering
03. Genome mining, genome editing
04. Biodiversity, evolutionary engineering
05. Microbial cell factories, synthetic biology
06. Enzymes and biocatalysis
07. Fermented foods and beverages
08. Functional food and feed
09. Valorization of bio-based industrial side streams
10. Bioprocess design and downstream processing
11. Confirming “naturalness”: authenticity control
12. Olfaction, receptors, target-ligand interaction
A. Flavour perception and biotechnology
B. Microbial cell factories
C. Novel pathways, enzymes and biocatalysts
D. Technological and regulatory aspects of flavour and fragrance biotechnology
E. Advanced analytics and novel compounds
F. Microbial production of (apo-)carotenoids
G. Plant biosynthesis and plant enzymes
H. Modern biotechnology in the world of wine and beer
I. Receptors, flavours, bioactives
J. Bioprocess development and downstream processing
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Online Max-Buchner-Hörsaal
Poster Exhibition
iCal
Registration
08:30 - 09:00
iCal
Session B
09:00 - 09:40
Topic :
B. Microbial cell factories
Form :
Keynote Lecture
iCal
Session B
09:40 - 10:40
Topic :
B. Microbial cell factories
Form :
Lecture
iCal
Coffee break and poster viewing
10:40 - 11:20
iCal
Session B
11:20 - 12:00
Topic :
Form :
Keynote Lecture
iCal
Session B
12:00 - 13:00
Topic :
B. Microbial cell factories
Form :
Lecture
iCal
Lunch break
13:00 - 14:30
iCal
Session C
14:30 - 16:10
Topic :
C. Novel pathways, enzymes and biocatalysts
Form :
Lecture
iCal
Coffee break and poster viewing
16:10 - 16:50
iCal
Session C
16:50 - 17:50
Topic :
C. Novel pathways, enzymes and biocatalysts
Form :
Lecture
iCal
Session D
17:50 - 18:50
Topic :
D. Technological and regulatory aspects of flavour and fragrance biotechnology
Form :
Lecture
iCal
Poster party
18:50 - 19:15