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Related Experiment Video

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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

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Bioflavour Conference 2018-Biotechnology for Flavors, Fragrances, and Functional Ingredients.

Jens Schrader¹, Holger Zorn^2,3, Christian von Wallbrunn⁴

¹Industrial Biotechnology , DECHEMA Research Institute , Theodor-Heuss-Allee 25 , 60486 Frankfurt am Main , Germany.

Journal of Agricultural and Food Chemistry

|September 28, 2019

Summary

The Bioflavour 2018 conference showcased advancements in biotechnology for flavors, fragrances, and functional ingredients. Experts shared innovations in microbial factories, enzymes, and advanced analytics for industry applications.

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Area of Science:

Biotechnology
Flavor and Fragrance Science
Biocatalysis

Background:

The Bioflavour 2018 conference convened over 190 experts from 25+ countries, with significant industry participation.
Key sessions covered flavor perception, microbial cell factories, novel enzymes, and regulatory aspects in flavor and fragrance biotechnology.

Discussion:

The conference facilitated exchange between academic research and industrial innovation in modern biotechnology.
Discussions highlighted cutting-edge science and current industry advancements.

Key Insights:

Exploration of microbial cell factories for producing flavors and fragrances.
Advancements in novel pathways, enzymes, and biocatalysts for biotechnological applications.
Focus on technological and regulatory landscapes in flavor and fragrance biotechnology.

Outlook:

This special issue presents 12 selected manuscripts from the conference, reflecting key trends and research.
Future directions likely involve integrating advanced analytics and exploring plant biosynthesis for novel compounds.