BRITISH SOCIETY OF FLAVOURISTS

ANNUAL SYMPOSIUM

"Make it Natural - Innovations in Food and Flavours"

WEDNESDAY 30th APRIL 2008

The Cloisters, Whipsnade Wild Animal Park, Whipsnade, Bedfordshire LU 2LF

8.45am-9.25am Registration Tea, Coffee

9.25am-9.30am Chairman’s Introduction

Steven Pearce, President, British Society of Flavourists

9.30am-10.15am What Does Natural Actually Mean?

Jack Knights, Consultant

10.15am-11.00am From Fermentation to White Biotechnology: How Microbial Catalysts Generate Flavours

Professor Ralph Berger, Leibniz University of Hanover

11.00am-11.45am Coffee Break / Exhibition

ANNUAL GENERAL MEETING (BSF members only)

11.45am-12.30pm Naturals: Old, New, Borrowed and Blue

Dr David Rowe, Riverside

12.30pm-2.00pm Lunch & Exhibition

2.00pm-2.45pm From Soil to Oil: Natural and Organic Ingredients

Damian Reeve, R C Treatt

2.45pm-3.30pm Mind the Gap

Matthew Walter, Regional Chef Innovation, Givaudan EAME

3.30pm-3.45pm Closing Remarks

Tea & Coffee

EXHIBITORS

Table-top exhibitors to be confirmed