International Symposium Challenges in food flavor and volatile compounds analysis

We would like to invite all interested in various aspects of analysis of flavour and volatile compounds to take partin this event. The
“Challenges in food flavor and volatile compounds analysis”
is organized for a fifth time,last being organized in 2022. The symposium is addressed to all academia scientists, young and experienced,R&D researchers, PhD students interested in the latest developments in techniques to investigate flavour andvolatile compounds in food.
World renowned speakers from the field of flavor chemistry/analysis have confirmed their participation:

Prof. Chiara Cordero - University of Turin
Prof. Corinna Dawid - Technical University of Munich (TUM)
Dr. Imre Blank - consultant, former Nestle Fellow – Food Chemistry and Flavours,
Prof. Hans-Gerd Janssen - Unilever/Wageningen WUR,
Prof. Devin Peterson - The Ohio State University,
Priv. doz. dr. Martin Steinhaus - Leibniz Institute for Food Systems Biology, TUM.

Main symposium topics

• Sample preparation methods for volatiles analysis,
• Volatilomics, flavoromics and sensomics in food analysis,
• Developments in chromatography for volatile and flavor compounds analysis, especially hyphenated techniques, GC×GC-TOFMS, GC-O and others,
• Non-chromatographic approaches in volatiles analysis (in-vivo testing, SYFT, mechanical olfaction),
• Precursors of flavor compounds - analytical aspects.

Participants are encouraged to submit the results of their research in a form of oral communications and posters/flash posters

Important dates and information: 

• Registration for the symposium (early bird) March 30th 
• Registration for the symposium (regular) April 30th 
• Submission of abstracts (oral/poster) April 30th 
• Decision on acceptance of presentations May 7th 
• Last minute registration (only posters) June 1st 
• Payment May 15th 

challenges_2025_first_circular_update.pdf