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Conference Sessions

The Conference will cover several topics, including:

  • Perception and bioactivity.
  • Chemical characterization of flavours and off-flavours.
  • New developments in the analysis of flavours.
  • Sensory characterization.
  • Physiology, psychology and consumer preferences.
  • Application of Flavours in Foods and Beverages.
  • Flavour Biotechnology (bioflavours).
  • Technological Aspects: masking, controlled delivery, stability, encapsulation, bioseparations.
  • Computational Chemistry and Modeling of Flavours and fragrances.

Abstracts related to the above subject areas will be considered for oral and poster presentations.