René Rehorska is a plant and brewing scientist, certified brewery sensory analyst and Diplom Beer Sommelier (Austria). He studied plant sciences at the Karl-Franzens-University Graz and completed doctoral studies in natural sciences, focusing on secondary plant metabolites and their functional applications.

As a senior lecturer at FH JOANNEUM University of Applied Sciences Graz he is scientifically active in brewing and beverage technology within the study programmes Food Product and Process Development and Sustainable Food Management. In addition, he teaches brewing process technology and beer culture at the University of Graz (Karl-Franzens- Universität).

René Rehorska is a founding member and chair of BrauCampus Graz, an association dedicated to brewing science and beer culture in Austria. His research focuses on alternative brewing ingredients and non-conventional yeasts.

Marco Cardin has a diverse work experience, including a post-doctoral fellowship at Copenhagen University, a post-doctoral fellowship at Padua University, and a PhD in Veterinary Science. He has worked on projects such as bioflavoring brewer's spent grain, investigating esters profiles in whisky and accelerated-aged spirits, and developing innovative drying processes for seafood. Marco has also collaborated on projects aimed at improving the technological quality of milk, NIRS analysis, and analysing milk and dairy product samples. He has also worked as a pastry chef at Hotel Monzoni and completed an undergraduate degree in Food Science and Technology. His education includes an Erasmus+ internship in Bulgaria and a Bachelor in Food Science and Technology from Padua University.

Asia leading Beer Educator Consultant | International Beer Judge |  Member of the British Guild of Beer Writers | Founder of Beer & Beer 

Evelyne joined FlavorActiV in 2000 as the company’s first Global Sensory Specialist. Today, she now leads market development across Europe, the Middle East, and Africa, working closely with her regional sensory specialists to support and advise Global Food and Beverage customers in terms of sensory quality. Evelyne is also an experienced sensory trainer with having delivered more than 200 FlavorActiV courses worldwide, spanning corporate organisations, local production sites, and trade-level audiences.

Leandro Fedele is a Global Sensory Manager at FlavorActiV, specialising in sensory solutions, where he has worked since 2017. He brings a strong background in sensory science and has completed extensive professional training in sensory evaluation and quality assessment. Leandro’s work focuses on sensory evaluation, panel training, flavour standards, and supporting food and beverage organisations in building robust sensory programmes that drive quality, consistency, and deeper product understanding.

Tony Moore is an independent flavor chemist and consultant specializing in analytical and applied flavor research for the beverage industry. He currently works with Diageo’s Global Innovation Commercial Science group and is a member of both the British Society of Flavourists and the American Society of Flavor Chemists.

Tony is co-founder of FlavScents.com, a nonprofit knowledge and collaborative hub for flavor and fragrance professionals, and serves on the Science Advisory Board of the Monell Chemical Senses Center. With a deep curiosity about the chemistry of the smells that surround us, Tony’s work bridges analytical science and creative flavor development.

Pedro is a senior commercial and technical professional with over 15 years of experience in the flavour and beverage industry, holding an MSc and a PhD in Cereal Science and Beverage Technology.

Since January 2025, he has served as Commercial Director for Europe at EPC Natural Products, where he supports customers in exploring the metacognition of flavours across multiple applications, linking sensory perception with functional performance and neuroscience.

Previously, he spent four years as Global Technical and Business Development Director at Totally Natural Solutions Ltd, leading initiatives focused on liquid hop extract technologies for the brewing industry.

He is a beer enthusiast and an active beer judge in international competitions, with a strong focus on the brewing and fermented beverages sector.

Damien STEYER is the CEO and founder of Twistaroma, an innovation-driven laboratory specializing in the chemical and olfactory analysis of volatile and bioactive compounds. He holds a PhD focused on the genetic determinism of yeast and its influence on volatile compound production in wine, providing him with a strong scientific foundation in fermentation aroma biogenesis.

With extensive expertise in advanced analytical techniques including GC-MS, GC-O, GC-ToF and LC-UV, he leads research dedicated to aroma profiling, off-flavour identification, and the characterization of bioactive molecules across food, cosmetics, and pharmaceutical matrices.

In the brewing sector, Damien works on the identification and quantification of key aroma compounds in beer, and the investigation of flavour signatures derived from hops, malt, and fermentation processes. His laboratory supports breweries and ingredient producers in optimizing sensory quality, shelf life, and product differentiation through high-resolution molecular analysis.

He has contributed to numerous scientific publications and international conferences, and his team has developed proprietary databases covering more than 13,000 volatile compounds to support advanced flavour and aroma research.

Martin Steinhaus heads the “Aroma Chemistry” group of the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising, Germany, a research group that has repeatedly provided important impetus in the field of food odorant research for several decades.

Martin studied chemistry and food chemistry at the Ludwig Maximilian University of Munich and received a PhD from the Technical University of Munich with a thesis on odor-active compounds in hops. Martin holds the venia legendi in food chemistry at the Technical University of Munich and teaches general food chemistry, cosmetics chemistry, and molecular sensory science. He currently chairs the German Chemical Society's “Flavorings” working group.

Martin’s research focuses on the identification of key food and beverage odorants and their changes along the value chain, as well as on the molecular decoding of off-flavors and their mitigation. He is also interested in the molecular background of food contact material odors and strategies for reducing them. Martin is a renowned expert in gas chromatogtaphy–olfactometry (GC-O) and committed to the continuous improvement of the methods used in odorant research. Martin has repeatedly led projects on beer aroma, studying in particular the influence of different types of hops, malt, and yeast.

Klaas Reglitz is a Senior Research Scientist in the “Aroma Chemistry” group led by Martin Steinhaus at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising, Germany. Klaas studied Brewing and Beverage Technology at the Technical University of Munich and received a PhD in Food Chemistry for a thesis on the “Influence of composition and structure on the release of aroma compounds from foamed milk model systems”. Klaas is working on the identification of odor-active compounds in food, beverages, and consumer products. Klaas has a particular interest and passion for beer and its ingredients.

Currently Dr. Lafontaine is an Assistant Professor at the University of Arkansas and Co-Director of the Center for Beverage Innovation. His research focuses on identifying the key chemical drivers of aroma, taste, and mouthfeel that define food and beverage quality, and understanding how factors such as raw material composition and production methods influence these attributes in value-added products like beer, wine, sake, and non-alcoholic beverages. At the University of Arkansas, his program aims to build a leading research and training hub in beverage development, advancing innovation, workforce training, and the creation of the next generation of beverage products.  

William Van Dongen

Dan Saladino

Trevor Groome

Spencer Hyman

Spencer co-founded Cocoa Runners over a decade ago, expanding his knowledge and passion for craft chocolate. Spencer has a background leading operations across retail, technology and startups — setting up Hasbro in Japan, launching Amazon’s Software, Video Games and Electronics stores in the UK and COOing Last.fm’s music service. He is passionate about saving, and savouring, the world through Craft Chocolate. He often appears on TV, media and at conferences, including Sunday Brunch, World Cocoa Conference, Great Taste Awards, Society of Flavourists, International Wine Challenge, Barista Connect, Academy of Chocolate and more. Spencer is always on the hunt for great new craft chocolate makers and farmers, exploring how cocoa is grown and crafted — and understanding more about flavour, and how Craft Chocolate pairs with other great craft experiences like wine and coffee.