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Confirmed speakers



Dr. Terry E. Acree


Dr. Terry Acree, Ph. D., is a Professor of Food Science & Chemistry in the College of Agriculture and Life Sciences in Cornell University since 1981. He has a huge experience on the field of flavor chemistry and olfaction. He has been recognized with many awards because of his contribution to the field of flavor chemistry. One of his major achievements is the creation of the Flavornet.

Over the years, Dr. Acree and his students have developed a selective and sensitive bio-assay for smell based on gas chromatography - olfactometry (GCO) called CharmAnalysis that, along with other forms of chromatography, spectrometry, and sensory analysis, are used to study food quality.

His research is interested in how stimulant composition is represented in perception. Understanding the relationship between stimulant composition and perception is therefore central to understanding the representation of chemical information in the brain and the impact of genetic diversity on the perception of food.

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Dr. Gary Reineccius



Gary Reineccius, Ph.D., is a Professor and past Department Head in the Department of Food Science and Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 45 years. During this time, he has published over 230 research articles, 71 of which were focused on flavor encapsulation. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York, flavor creation and encapsulation), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and encapsulation).

Dr. Reineccius has taught courses in Food Processing, Food Chemistry, Food Analysis, and Flavor Chemistry and Technology. He has written a college textbook on food flavors: the second edition of this book became available in 2006. This was the first textbook in the flavor area, which combined both flavor chemistry and technology. Dr. Risch and he edited and were major contributors to two books on flavor encapsulation. He is the editor of and primary contributor to the Source Book of Flavors and co-editor of Heteroatomic Flavor Compounds in Foods.

Dr. Reineccius’ achievements have been recognized by several local and international organizations. He is an honorary member of the Society of Flavor Chemists. He has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He has received the Distinguished Achievement and Service in Agricultural and Food Chemistry Award and been honored by being made a Fellow by the American Chemical Society. He has been presented the Stephen S. Chang Award by the Institute of Food Technologists (first flavor chemist to be so honored). These are the highest awards given to individuals in the flavor area. In 2006, he was selected to receive the new FEMA (Flavor Extract Manufacturers Association) award. This award comes from the largest flavor industry association in the US. His selection as the first recipient of this award reflects their opinion of his standing in the profession. Last year he was given the Tanner Award from the Chicago Section of the IFT.

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Dr. Gary Beauchamp



Dr. Gary Beauchamp is Distinguished Member and Emeritus Director and President of the Monell Chemical Senses Center. He is also an Adjunct Professor at the University of Pennsylvania. Dr. Beauchamp has served as a scientific advisor to numerous governmental and private organizations, including the National Science Foundation, The Institute of Medicine of the National Academies of Science, and the National Institutes of Health.

Dr. Beauchamp maintains an active research program at Monell, exploring varied topics related to taste, olfaction and chemesthesis. He has published over 325 research papers and book chapters and has edited several books on the senses of taste and smell. His awards include the Claude Pepper Award of Excellence from the National Institute on Deafness and Other Communication Disorders of the NIH and the Outstanding Achievement in the Chemical Senses Award from the Association for Chemoreception Sciences.

He is a Fellow of the American Society of Nutrition and an Honorary Member of the Society of Flavor Chemists. He serves as a Board Member and Vice President of the Ambrose Monell Foundation and the G. Unger Vetlesen Foundation. Current research interests include genetics of chemosensation, olfactory communication in humans and other animals, development and aging of taste and smell, taste interactions and the role of smell and taste in food and beverage choice and acceptance. Dr. Beauchamp received his bachelor’s degree in biology from Carleton College and his Ph.D. in biopsychology from The Pritzker School of Medicine of the University of Chicago.

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Dr. Charles Spence


Dr. Charles Spence is the head of the Crossmodal Research Laboratory at the Department of Experimental Psychology, Oxford University. He is interested in how people perceive the world around them. In particular, how our brains manage to process the information from each of our different senses (such as smell, taste, sight, hearing, and touch) to form the extraordinarily rich multisensory experiences that fill our daily lives.

His research focuses on how a better understanding of the human mind will lead to the better design of multisensory foods, products, interfaces, and environments in the future.

His research calls for a radical new way of examining and understanding the senses that has major implications for the way in which we design everything from household products to mobile phones, and from the food, we eat to the places in which we work and live. He has published more than 700 articles in top-flight scientific journals and been awarded the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year. In addition, he was awarded the prestigious Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany.

Dr. Spence has acted as a consultant for a number of multinational companies advising on various aspects of multisensory design, packaging, branding, and atmospherics over the past decade, including Unilever, Procter & Gamble, ICI, McDonalds, Quest, Firmenich, Britvic, Neurosense, Baiersdorf, Starbucks, Mother, JCPR, Thorntons, The Communications Group, and The Fat Duck restaurant.

Dra. Mary Anne Drake.





MaryAnne is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University where she has conducted research on the flavor and flavor chemistry of dairy products and other foods for more than fifteen years.

Her research is focused on understanding how processing steps influence flavor and consumer perception of foods. MaryAnne has published more than 230 peer-reviewed manuscripts and given more than 300 invited industry presentations. MaryAnne is the Past President of the American Dairy Science Association, the Director of the Sensory Applications Lab and the Director of the Southeast Dairy Foods Research Center.

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Dr. Peter Winterhalter





Prof. Peter Winterhalter is head of the Institute of Food Chemistry at the Technische Universität Braunschweig (TUBS), Germany. He graduated from the University of Karlsruhe and obtained his Ph. D. from Würzburg University in 1988. In 1995, he was appointed as Professor of Food Chemistry at the University of Erlangen-Nürnberg before finally moving to TUBS where he has been the dean of the Faculty of Chemistry and Pharmacy.

His research activities focus on natural products/food chemistry and include aroma precursors, phenolics, countercurrent chromatography, wine research, food authentication, and natural pigments. He is a member of the DFG Senate Commission for the health assessment of food (SKLM, Working Group "Food Ingredients"), and a board member of the research association of the German food industry (FEI), member of the scientific advisory board of NieKE – the Lower Saxony Agrifood competence center. He is a member of the scientific advisory board of several journals and has published more than 300 scientific papers and edited 6 books.

Key dates

  • - Full Registration Opens: November 1, 2016
  • - Full Registration with ca. 20% discount closes: December 8, 2016
  • - Full Registration with ca. 10% discount closes: February 28, 2017
  • - Full Registration without discount closes: April 15/2017
  • - Abstract Submission Close: December 8/2016
  • - Confirmation of speaking/posters to delegates: January 31, 2017
  • - Early hotel booking with 10% discount: February 7, 2017
  • - Hotel booking with 5% discount: March 24, 2017
  • - Flavor Workshop: May 8-9, 2017
  • - Event: May 10-12, 2017