Industrial Biotechnology , DECHEMA Research Institute , Theodor-Heuss-Allee 25 , 60486 Frankfurt am Main , Germany.
Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.
J Agric Food Chem. 2019 Dec 11;67(49):13363-13366. doi: 10.1021/acs.jafc.9b05192.
The "Bioflavour 2018-Biotechnology of Flavors, Fragrances, and Functional Ingredients" conference was held from September 18th to 21st, 2018 at the DECHEMA house in Frankfurt, Germany. The conference attracted more than 190 participants from over 25 countries, with about 40% share from industry. Particular sessions of Bioflavour 2018 focused on "flavor perception and biotechnology", "microbial cell factories", "novel pathways, enzymes, and biocatalysts", "technological and regulatory aspects of flavor and fragrance biotechnology", "advanced analytics and novel compounds", "plant biosynthesis and plant enzymes", "modern biotechnology in the world of wine", "receptors, flavors, and bioactives", and "bioprocess development and downstream processing". At Bioflavour 2018, both cutting-edge science from renowned academic research groups and current innovation from this modern biotechnology industry were presented and discussed. This special issue highlights a selection of 12 manuscripts from oral presentations and poster contributions.
“2018 年生物风味学——风味、香气和功能成分的生物技术”会议于 2018 年 9 月 18 日至 21 日在德国法兰克福的德国化学工程与生物技术协会大厦举行。该会议吸引了来自 25 个以上国家的 190 多名与会者，其中约 40%来自行业。2018 年生物风味学的特别会议集中讨论了“风味感知和生物技术”、“微生物细胞工厂”、“新型途径、酶和生物催化剂”、“风味和香气生物技术的技术和监管方面”、“高级分析和新型化合物”、“植物生物合成和植物酶”、“葡萄酒世界中的现代生物技术”、“受体、风味和生物活性”以及“生物加工开发和下游加工”。在 2018 年生物风味学会议上，展示和讨论了来自知名学术研究小组的前沿科学以及来自这个现代生物技术行业的最新创新。本特刊重点介绍了 12 篇口头报告和海报贡献的精选论文。
