Artificial Intelligence Smelling: can multidimensional chromatography play a (key) role? - Chiara Cordero
Predicting sensory properties from flavour formulations - dream or reality? - Andy Taylor
Recent advances and perspectives in green extraction processes - Giancarlo Cravotto
Aspects of Flavour Creation - John Wright
BSF-SFC Joint Lecture: Peter Schieberle & Joel Mainland
Key Odourants in Food and other consumer goods - Martin Steinhaus
Modern strategies and techniques of analysis of the volatile fraction - Prof. Carlo Bicchi
Flavour encapsulation & covalent interactions with food proteins - Gary Reineccius
Biomanufacturing flavour compounds with the help of synthetic biology
Making Sense of Sensation analysis, diagnosis, digital conversion into meaning - Andrea Büttner