FLAVOR SUMMITIndustry Perspectives

You are invited to the 1st Annual Flavor Summit – Industry Perspectives workshop, hosted by the University of Florida, Citrus Research and Education Center and the University of Florida Center for Smell and Taste. This workshop will offer insights into the cutting edge science and current industry trends relevant to flavor. Topics will include flavor generation and flavor precursors, chemosensory perception and psychophysics, consumer preferences, and natural products as sources of novel flavor compounds. The training program will be provided by leading speakers from industry, government, and academic institutions around the world. Posters and tabletop demonstrations will also be available throughout the workshop.

For more information, please contact Jamie Burrow, 863-956-8648,

jdyates@ufl.edu

TO REGISTER FOR THE MEETING AND TO MAKE HOTEL RESERVATIONS, VISIT

www.crec.ifas.ufl.edu/flavorsummit

Highlighted Presentations• The Key to Future Flavors Lies within Citrus Genetics • Innovative Flavor & Food Product Development -

Influence of Regulations and Guidelines• The Taste of Fruit: Sweet Taste of Nature• Bitterness perception: Can we discriminate between

bitter compounds?• High-throughput screening for discovery of novel

cooling agents• Industrial-Scale Production of 11 Steviol Glycosides: from

Reb A to Z

Interested in becoming a sponsor? Please contact Yu Wang, 863-956-8673, yu.wang@ufl.edu or

Steven Munger, 352-294-5749, steven.munger@ufl.edu

Early Registration Ends

December 15, 2018February 5-6, 2019

Rosen Plaza Hotel | Orlando, Florida

AGENDA – 2019 FLAVOR SUMMIT

Monday, February 4, 201912–7pm Registration

12–7pm Exhibit/Poster Setup

Tuesday, February 5, 20197am–7pm Registration

7am–7pm Exhibit/poster Display

8–9am Continental Breakfast

9–9:20am Welcome and Introductory Remarks

9:20am– 12pm

Session I (Chair: Yu Wang, University of Florida)

9:20–10am

Russell Rouseff (Southwest University, PRC) A historical perspective of flavor science

10–10:40am Julie Mennella (Monell Center) The taste of fruit: sweet taste of nature

10:40– 11:10am Coffee Break

11:10– 11:50am

Guy Servant (Senomyx) Discovery and function of flavor with modifying properties for bitter reduction

12–1:30pm Lunch

1:30– 4:40pm

Session II (Chair: Steven Munger, University of Florida)

1:30–2:10pm

Birgit Schleifenbaum (Firmenich) Emerging Flavor Innovation Opportunities – Outlook into the Future

2:10–2:50pm

Fred Gmitter (University of Florida) The key to future flavors lies within citrus genetics

2:50–3:20pm Coffee Break

3:20–4pm

Yu Wang (University of Florida) Bioactivity-guided identification of flavor modulators in natural products

4–4:40pm

Jay Slack (Givaudan) High-Throughput screening for discovery of novel cooling agents

5:30–7pm Reception

Wednesday, February 6, 20197am–7pm Registration

7am–7pm Exhibit/poster Display

8–9am Continental Breakfast

9am– 12:10pm

Session III (Chair: Matthias Guentert)

9–9:40am

Wolfgang Meyerhof (University of Saarland) Bitterness perception: can we discriminate between bitter compounds

9:40– 10:20am

Christopher Simons (Ohio State University) Contextualizing context: the use of immersive technology in consumer sensory testing

10:20– 10:50am Coffee Break

10:50– 11:30am

Adam Janczuk (International Flavors and Fragrances) Flavor Modulation (TBD)

11:30am– 12:10pm

Oliver Yu (Conagen) Industry-Scale Production of 11 Steviol Glycoside: from Reb A to Z

12:10– 1:30pm Lunch

1:30–4pm Session IV (Chair: David McKeithan, Florida Chemical)

1:30–2:10pm

Veronika Somoza (University of Vienna, Symrise) Flavor beyond taste: Identification of taste active food constituents that help to maintain a healthy body weight

2:10–2:50pm

Alex Woo (W2O) Clean Label Sugar Reduction: how to get it done with plant-based sweeteners and sweetness modulators

2:50–3:30pm

Matthias Guentert Innovative Flavor & Food Product Development–Influence of Regulations and Guidelines

3:30–4pm Coffee and Wrap-up