Institut für Physiologische Chemie

Program

Bridging Taste and Well-Being: Frontiers in Next Generation Flavor Science

November 13th, 2026

Carl-Auer-von-Welsbach Hörsaal, Faculty of Chemistry, University of Vienna
Währinger Straße 42, A-1090 Vienna

 

1:00 – 1:30 p.m. Opening & Welcoming Remarks

  • Manuela Baccarini, Vice Rector for Research and International Affairs, University of Vienna
  • Christian Becker, Dean of the Faculty of Chemistry, University of Vienna
  • Martin Gerzabek, President of the Christian Doppler Research Association
  • Julian Weghuber, Scientific Director, FFoQSI - Competence Centre for Feed and Food Quality, Safety and Innovation
  • Pierre-Alain Ceralli, President, Food & Beverage Global, Symrise AG 
     

1:30 – 6:00 p.m. Keynote Presentations

  • From Flavor to Function - Advancing our Understanding of Bioactive Aroma Compounds
    Gerhard Krammer
    Former Senior Vice President Global Research & Technology, Symrise AG / DE
  • Frontiers in Wine Flavor Research
    Markus Herderich
    Director of Research, The Australian Wine Research Institute / AUS
    Associate Professor Adelaide University / AUS
  • Decoding Flavor: Sensomics for Tomorrow's Food Systems
    Corinna Dawid
    Scientific Director of the Leibniz Institute for Food Systems Biology at the Technical University of Munich / DE
    Professorship for Chemosensory Food Systems, Technical University of Munich / DE

Coffee Break

  • Aroma Precursor Research - A Never-Ending Story
    Peter Winterhalter
    Head of the Institute of Food Chemistry, Technische Universität Braunschweig / DE
  • Computational Design of Functional Taste Peptides
    Antonella Di Pizio
    Group Leader Molecular Modeling, Leibniz Institute for Food Systems Biology at the Technical University of Munich / DE
    Professorship of Chemoinformatics and Protein Modeling, Technical University of Munich / DE
  • More than Taste? The Role of Sweet Taste Perception in Metabolic and Appetite Regulation
    Barbara Lieder
    Chair of Human Nutrition and Dietetics, University of Hohenheim / DE
  • Cellular Chemosensation: Driving Next-Generation Consumer Taste and Well-Being
    Jakob Ley1 & Veronika Somoza2  
    1Senior Director, Flavor Science & Analytical Service Center, Research & Technology, Food & Beverage · Taste, Nutrition & Health, Symrise AG / DE
    2Chair of the Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna / AUT
    Chair of Research Section Metabolic Function, Chemoreception and Biosignals, Leibniz Institute for Food Systems Biology at the Technical University of Munich / DE

6:00 – 6:15 p.m. Take-Home Messages from all Presenters & Closing Remarks