News
SSEB Co-Chairs the 17th Weurman Flavour Science Symposium in Wageningen
This 17th Weurman Flavour Research Symposium was held on 24 – 27 September 2024 at the Omnia building on Wageningen University campus and was co-chaired by Prof. Ciaran Forde, Prof. Vincenzo Fogliano, Catrienus de Jong and Prof. Markus Stieger.
The conference is held every three years since 1975 in different countries in Europe and is the internationally recognised scientific meeting for flavour and sensory scientists from academia and industry. The conference was attended by over 250 participants and included an engaging social programme and a visit to Ouwehands Zoo in Rhenen for the Gala Dinner and party. The conference highlighted the latest findings in flavour development and emerging techniques in quantification and perception. Recent developments in flavour science, flavour generation in food/non-food products, flavour perception, well-being and health were discussed during the conference, which included 2 invited Keynotes, 9 plenary talks, 60 oral presentations and over 120 poster presentations. The full program for the symposium can be found at www.weurman.com.
Flavour science will play a pivotal role in our transition to healthier and
more sustainable diets, and many of the latest developments presented at the
meeting highlight the rapid developments in flavour science to support this
transition. The SSEB team enjoyed the experience of coordinating and co-hosting
the conference and look forward to the 18th Weurman Symposium in
Copenhagen in 2027.
Flavour science will play a pivotal role in our transition to healthier and
more sustainable diets, and many of the latest developments presented at the
meeting highlight the rapid developments in flavour science to support this
transition. The SSEB team enjoyed the experience of coordinating and co-hosting
the conference and look forward to the 18th Weurman Symposium in
Copenhagen in 2027.