The Feb. 22–24 Flavor Summit event will now be offered virtually due to concerns about the COVID-19 omicron variant.
“We are offering the same level of presentations and plan to have an engaging opportunity with sponsors, exhibitors and students,” said Yu Wang, associate professor at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) and event organizer. “All registered attendees will be sent a swag bag with materials from exhibitors and sponsors.”
For participants who can travel to Central Florida, an evening social kickoff to the conference will be hosted at the UF/IFAS Citrus Research and Education Center in Lake Alfred the evening of Feb. 22. This will be an opportunity for industry and academia to gather in person for a reception with exhibits from sponsors and exhibitors. There will also be a tasting of new fruit and vegetables from the UF/IFAS breeding programs. Those attending will be asked to pay an additional $49.
The registration fee for the conference is reduced to $99 for participants and $69 for students. Exhibitor participation rates range from $125 to $200.
Topics to be addressed during the summit include smell and taste in the time of COVID-19; predicting odor perception from molecular structure; tangerine oil flavor chemistry; citrus leaf oils; strawberry breeding to enhance consumer satisfaction; and more.
Invited speakers are Diana Klaser Cheng with Nourish R&D Botanical Research Leader; John Hayes with Penn State University; Joel Mainland with Monell Chemical Senses Center; Steven Munger with the UF Center for Smell and Taste; Vance Whitaker of UF/IFAS; Thomas Kauz with Symrise; Stephen Fenimore with Givaudan; and Ken Kraut with ADM.
Source: University of Florida Institute of Food and Agricultural Sciences
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