Food Flavours & Sensory Workshop Dubai 2025

Trends and developments 

Dates: January 29-30, 2025 (2 days)
Venue: Dubai Knowledge Park, United Arab Emirates (UAE)

The workshop includes:
2 Days workshop presentations
2 Technical Sessions
A welcome Aperitif 
4 Coffee breaks
2 Lunches
Certificate of participation.
(Dinner not included in the price.) 

Registration fees: 490.- € (A limited number of reduced fee is available for students)
Download the Agenda & Abstracts (will be published later)
Download the Flyer (PDF)

About

The Flavours & Sensory Workshop Dubai aims to convene scientists from academia and industry and to impart essential knowledge and trends in the field of flavour and sensory research, combined with an array of collaborative tools such as statistics, chemometrics, and more.

Invited keynote speakers will share their latest work and findings, shedding light on crucial practical aspects of their research. Networking is also one of the most important aspects of this workshop, which will be held in the vibrant city of Dubai.

Workshop Description

Today, flavour and sensory research drive innovation in the food, beverage, and other industries, serving as crucial tools for differentiation among producers in the marketplace. Through the exploration of new ingredients, aroma, and flavour delivery systems, companies can develop products that resonate with evolving consumer preferences and trends. Flavour analysis and research enable a deeper understanding of the intricate chemistry of aroma and its sensory impact.

The primary objective of the Food & Sensory Workshop Dubai is to foster the development and enhancement of knowledge on methods and techniques in food and beverage analysis, encompassing dairy and fermented products, coffee, chocolate, olive oil, honey, cooked food, tea, snacks, drinks and all type of beverages and many others.
Over the course of the two-day workshop focusing on emerging analytical methods and trends in flavours, taste and sensory science, participants will explore advancements in flavour characterization, dealing with off-flavours, identification of key aromas, sensory methodologies, etc.  These include also the use of multivariate data analysis, statistics and chemometrics, recent advancements and contribution of data analysis to olfactive and sensory analysis, e-nose technologies, GC×GC/MS, and other innovations in the field of flavours and sensory research. 

Food and flavour researchers, aroma scientists, laboratory technicians, chemists and chemometricians, sensory researchers, PhD students, laboratory managers, and qualified scientists from academia or industry who are eager to gain essential knowledge in this field are invited to attend this exceptional workshop.

The Venue

The Flavour & Sensory Workshop will be held in Dubai Knowledge Park, in the vibrant city with gleaming skyline, blending modernity with cultural richness in the middle of the desert sands as well as its vibrant souks, indulge in culinary delights.

The Agenda (the agenda is under construction)

Confirmed Speakers: 

Prof. Dr. Irene Chetschik, Life Sciences and Facility Management (ZHAW), Switzerland 
Prof. Dr. Chiara Emilia Cordero, University of Torino, Italy
Dr. Nadia Plata, Eptes Food Flavours Analytical, Switzerland
Prof. Dr. Yonca Karagül Yüceer, Çanakkale Onsekiz Mart Üniversitesi, Turkey
Dr. Jessin Mathai, Shimadzu Middle East & Africa FZE, United Arab Emirates
Prof Dolores Perez- Marin, University of Cordoba, Spain
Dr. Mirana Karine RATSIMBAZAFY, University of Antananarivo, Madagascar
Prof. Abdelrahim H.A. Hassan, Nile University, Egypt 

Interested to be a speaker and present your research work during the workshop? Please contact us for more information.