9th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany
Abstract
The 9th Wartburg Symposia on Flavour Chemistry and Biology was held in Eisenach, Germany from April 13th to 16th 2010 and attracted more than 150 delegates from 18 different countries. The conference discussed flavour compounds from a chemical and biological view and how they interact with the olfactory system.
Summary
The travel funding allowed me to attend and participate (with presentation of a poster) at the 9th Wartburg Symposium on Flavour Chemistry and Biology held in Eisenach, Germany in April 2010. The Wartburg Symposium was founded in 1978 by Dr. M. Rothe and has convened every three years. This symposium is internationally recognised as one of the top symposia on flavour chemistry and biology. Over the four days the program contained ten plenary lectures, 32 short talks and 55 posters. Around 140 people attended the conference and the symposium was divided into six main subject areas concerning diverse topics such as; biochemistry and neurophysiology in olfaction and taste; multifunctionality of flavour compounds; chemistry and analysis of aroma and taste molecules; in vivo measurement of flavour perception; chemometrics and metabolomics in flavour research; and flavour biotechnology and genomics.