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Workshops will take place as a Pre-Conference activity Monday 30th of September all day and Tuesday October 1st in the morning. Each workshop will consist of a 4 hour session with theoretical and practical exercices. A Minimum of 30 attendees per workshop is required to offer it.

Venue HERE

Pre-Conference Workshops

  • 1. Chemical characterization of Flavors and Fragrances
  • 2. Sensory Evaluation and Consumer Preference
  • 3. Food Flavors and technological advances
  • 4. Wine flavors: from vine to wine
  • 5. Beer flavors: from malt to beer
1. Chemical characterization of Flavors and Fragrances
  1. María Carolina Zúñiga, Universidad de Chile, Chile
  2. Coralia Osorio, Universidad Nacional de Colombia, Colombia

September 30, 9h00 – 13h00

2. Sensory Evaluation and Consumer Preference
  1. Dominique Valentin, Université de Bourgogne, France.
  2. María Inés Espinoza, Centro de Aromas y Sabores, Chile

September 30, 14h00 – 18h00

3. Food Flavors and technological advances

Speakers to be confirmed

October 1st, 9h00 – 13h00

4. Wine flavors: from vine to wine
  1. Michael Qian, Oregon State University, USA
  2. Cristian Varela, Australian Wine Research Institute, Australia

October 1st, 9h00 – 13h00

5. Beer flavors: from malt to beer
  1. Francisco Cubillos, Universidad de Santiago de Chile, Chile
  2. Brian Gibson, VTT Technical Research Centre of Finland , Finland

October 1st, 9h00 – 13h00