CALL FOR ABSTRACTS

The Call for Abstracts is now CLOSED.


KEY DATES

  • Call for abstracts open: Monday, 19 June
  • Call for abstracts closes: Friday, 9 August
  • Authors notified of selection: by Friday, 23 August
Click here to download the abstract and final paper guidelines
Click here to download the abstract template

TOPICS COVERED THIS YEAR

  • Flavor and aroma perception
  • Advances in flavor and aroma analytical techniques
  • Flavor ingredients
  • Thermal and biochemical flavor generation, including fermentation
  • Flavor technology (stability, encapsulation and delivery)
  • Off-flavor masking and flavor enhancement
  • Production and flavor of alcoholic beverages, including distilled spirits