9th Wartburg Symposium on Flavour Chemistry & Biology, Eisenach, Germany
Abstract
Natoiya Lloyd travelled to Eisenach, Germany to attend the 9th Wartburg Flavour Symposium held between 13-16 April, 2010. Funding assistance for her attendance was provided by the GWRDC. The objective of the travel was to acquire the most recent information on flavour chemistry and biology, develop and enhance international collaborations and present a poster displaying some of the current work done by Natoiya during the course of her PhD.
Summary
The Wartburg Symposium attracted 140 delegates from various countries who presented a diverse range of posters and presentations on current research in the area of flavour chemistry and biology. There was a great opportunity to gain knowledge in both areas of flavour chemistry and biology and learn about new laboratory techniques. The conference provided a chance to develop new ideas for Natoiya’s current PhD project.
The objectives of the travel were:
- to gain up to date information in the area of flavour chemistry and biology;
- to discuss and share knowledge with international researchers in the area of aroma compounds and their formation during fermentation;
- to potentially develop and gain new ideas, particularly in the area of synthetic chemistry and biological fermentation;
- to present a poster displaying Natoiya’s PhD research project: The Role of Yeast in the Generation of the Odorant Damascenone in Wine;
Collaborations between researchers from Symrise have been strengthened by various discussions, meetings and a visit to Symrise including a tour of their company. Many more new connections were made with researches from around the world, particularly from France and America where discussions allowed a vast amount of information to be exchanged.