Food and beverage industry representatives from across the world will gather in Orlando March 4–6 to learn the research behind unique tastes and aromas during the third International Flavor Summit. The conference will be held at the Holiday Inn Lake Buena Vista.
Scientists from the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) Citrus Research and Education Center (CREC) and the University of Florida Center for Smell and Taste will cohost the event.
Meetings will offer insights into topics such as modulating taste and how to use artificial intelligence to create flavor, said Yu Wang, a UF/IFAS associate professor of food science and human nutrition.
Speakers for the summit include representatives from International Flavors and Fragrances, Symrise, Givaudan, ADM and other flavor experts.
According to Wang, the summit is a way for industry and science to share data. “We will pass this new knowledge along to our stakeholders, who include food and beverage companies, growers and other scientists, so consumers can have the tastiest and most aromatic foods and drinks on the market,” she said. Wang is a faculty member at the CREC and at the Center for Smell and Taste.
The conference agenda will feature topics such as:
- The history and evolution of flavor science
- Creating flavors to adapt to the rapid evolution of dairy
- Digitizing smell with an odor map
- Bitterness blockers
- Revolutionizing the world of flavor creation
In addition to presentations by experts from industry, government and academic institutions, the event will include many informal opportunities to network with colleagues. One such chance comes March 5, when conference attendees are invited to tour Southern Hill Farms.
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