BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:Europe/London BEGIN:STANDARD DTSTART:20201117T190000 RDATE:20210328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20211031T010000 RDATE:20220327T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20221030T010000 RDATE:20230326T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20231029T010000 RDATE:20240331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20241027T010000 RDATE:20250330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20251026T010000 RDATE:20260329T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20261025T010000 RDATE:20270328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20271031T010000 RDATE:20280326T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20281029T010000 RDATE:20290325T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20291028T010000 RDATE:20300331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20301027T010000 RDATE:20310330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20311026T010000 RDATE:20320328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:DAYLIGHT DTSTART:20210328T020000 RDATE:20211031T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20220327T020000 RDATE:20221030T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20230326T020000 RDATE:20231029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20240331T020000 RDATE:20241027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20250330T020000 RDATE:20251026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20260329T020000 RDATE:20261025T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20270328T020000 RDATE:20271031T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20280326T020000 RDATE:20281029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20290325T020000 RDATE:20291028T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20300331T020000 RDATE:20301027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20310330T020000 RDATE:20311026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:99104099490ec56dee25cb3fe90248cd CATEGORIES:Public Events - Lectures CREATED:20210819T210220 SUMMARY:BSF/SFC Joint Meeting LOCATION:ZOOM DESCRIPTION:\n \nThe BSF and the SFC are delighted to welcome Peter Schieberle and Joel Mainland for our inaugural joint lecture.\n (https://www.eventbrite.co.uk/ e/sfc-and-bsf-combined-event-with-peter-schieberle-and-joel-mainland-ticket s-191947900337)Buy Tickets\nBuy Tickets on Eventbrite// The Sensomics Appro ach: Elucidating the Importance of Single Chemical Constituents in Food Aro ma Profiles and Beyond \nUniv. Prof. (em.) Dr. Peter Schieberle Faculty of Chemistry, Technical University Munich\nNumerous consumer surveys confirm t hat the main drivers of food acceptance are aroma and taste, thus being the main attributes in any given food determining differences in the flavor si gnatures. Let’s focus on aroma: What makes a food smell good? It is well es tablished today that during food consumption, a certain set of volatile con stituents induces a pattern of neural activity in the olfactory bulb locate d in the nasal cavity. The complex neural patterns generated at the odorant receptor sites are finally “translated” by our brain into a simple percept ion telling us, for example, the aroma quality of fruit juices. However, si nce the overall aroma profile of juices is significantly influenced by (i) the fruit variety, (ii) the processing conditions or (iii) the storage, the re is a clear need to first understand the aroma signature of the respectiv e fresh product(the gold standard) on the molecular level. Therefore, only analytical methods based on bioactivity guided approaches will finally be a ble to suggest key aroma molecules for a reliable assessment of food qualit y, and more important to improve the overall aroma profile of a given produ ct e.g., by optimizing industrial processes. In the past four decades, the Sensomics approach, formerly called molecular sensory science, was develope d by our group aimed at decoding the aroma signature of foods, i.e., the ex act quantitative ratio of the set of key aroma compounds causing the aroma perception at the odorant receptor level. As part of the approach, the anal ytical data are finally confirmed by re-engineering the respective food aro ma on the basis of the quantitative data exactly displaying the natural con centrations in the food itself. Using pineapple juice as an example, in the first part of the talk the approach how to characterize complex aromas by breaking down the overall aroma sensation into single “molecular” odor resp onses will be presented. Clarification of a thermally induced off flavor fo rmation in pineapple juice and molecular reasons for aroma losses during st orage of NFC orange juice will be shown. In the second part of the talk, da ta on systematic structural modifications in selected key food odorants aim ed at characterizing important odotopes, and results on the fate of aroma c ompounds in the human body beyond perception in the nasal cavity will be di scussed. In the last part of the lecture, briefly a new Sensomics based met hod, assigned as “machine smelling”, will be presented on red wine aroma co mpounds without the need of GC/olfactometry. This method will make it possi ble in the future to detect, quantitate and select key food odorants with a single analytical platform.\n \nDigitizing Olfaction: Predicting Odor Char acter from Molecular Structure\nJoel D. Mainland, Adjunct Assistant Profess or, Department of Neuroscience, University of Pennsylvania\nIf you have a m odern phone you can capture a visual scene as a photograph, alter it, send it to a relative in another country in an instant, and store it so you can look at it for years to come. None of this is currently possible in olfacti on. In vision and audition we know how to map physical properties to percep tion: wavelength translates into color and frequency translates into pitch.  By contrast, the mapping from chemical structure to olfactory percept is p oorly understood, limiting our ability to describe and control odors. This, in turn, limits our ability to understand how the olfactory system encodes perception. Olfaction has a higher dimensionality than the other senses, b ut recent models have shown that with enough data, machine learning techniq ues can predict human perception from molecular structure. We hypothesized that the rate-limiting step for building a model that predicts human percep tion from molecular structure is the collection of high-quality psychophysi cal data. Here I will discuss our work towards predicting the intensity and character of both single molecules and complex mixtures. This will allow u s to predict the odor of novel molecules and mixtures and paves the way tow ard digitizing odors.\nDr. Joel Mainland earned a Ph.D. in neuroscience fro m UC Berkeley, where he studied the effects of sniffing on olfactory percep tion. He then worked at Duke University where he studied the molecular biol ogy of human olfactory receptors.\nDr. Mainland is now an Associate Member at the Monell Chemical Senses Center, where his laboratory examines the rel ationship between molecular structure and olfactory perception.\n X-ALT-DESC;FMTTYPE=text/html:

 

The BSF and the SFC are delighted to welcome Peter Schieberle and Joel Main land for our inaugural joint lecture.