11th Wartburg Symposium

on Flavor Chemistry & Biology

Scientific Program

The meeting is designated to provide an integrative approach for modern research in the field. The program will contain about ten plenary lectures, 22 short talks, 12 flash poster presentations, and about 60 posters.

The presentation of the posters will be organized in two guided poster sessions and the best poster will be awarded. Because the space for participants is limited to about 150 persons, the organizers will send invitations to attend the symposium primarily based on the submission of an acceptable abstract.

However, there is also space for people who only want to attend. The following are the main subject areas for which papers will be invited:

Keynote Speakers Introducing Symposium Topics

Dr. Ross Atkinson
The New Zealand Institute for Plant & Food Research
Auckland - New Zealand

Dr. Markus Herderich
The Australian Wine Research Institute
Urrbrae (Adelaide) - Australia

Dr. Thomas Hummel
Department of Otorhinolaryngology, Technische Universität Dresden
Dresden – Germany

Dr. Wolfgang Langhans
Institute of Food, Nutrition and Health, ETH Zürich
Zürich – Switzerland

Dr. Bettina Malnic
Department of Biochemistry, University of São Paulo
São Paulo - Brazil

Dr. Tai Hyun Park
School of Chemical and Biological Engineering, Seoul National University
Seoul - Republic of Korea

Dr. Hans-Georg Schmarr
State Education and Research Center of Viticulture and Horticulture
Neustadt/Weinstrasse - Germany 

Important dates

Payment of symposium fee:
March 21, 2016

Symposium:
June 21 - 24, 2016