Flavours & Sensory Workshop 2026
Montreux, Switzerland
Date to be communicated soon…
Workshop Information
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Two-day programme featuring expert presentations
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Technical session, roundtable discussion, and guided sensory tasting experience
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Coffee breaks and lunches included
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Networking Aperitif & Workshop Dinner
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Certificate of participation available upon request
The workshop will be organised in collaboration with The Food Chemistry Research Group of the Zurich University and The Food Chemistry Research Group University of Turin.
Registration fees: 650.-€
Download the Flyer (PDF)
Introduction
The Flavours & Sensory Workshops bring together scientists and professionals from academia and industry to share knowledge and explore the latest developments in flavour and sensory research. Covering a wide range of topics, the workshops will delve into flavour extraction, aroma compound identification, off-flavour management, and the use of advanced analytical instruments such as gas chromatography (GC), mass spectrometry (MS), flame ionization detection (FID), and olfactometry. Sensory evaluation techniques, chemometrics, and other innovative methodologies will also be featured.
Renowned keynote speakers will present cutting-edge research with a strong focus on real-world applications. In addition to scientific exchange, the workshops will foster valuable networking opportunities, encouraging collaboration across sectors.
Workshop Description
This one-day workshop aims to deepen participants’ expertise in aroma analysis and sensory evaluation, with a particular focus on dairy and fermented products, as well as olive oil, coffee, plant-based alternatives, cheese, ice cream, meat, honey, and more.
Participants will be introduced to the latest methods in flavour profiling, key aroma identification, off-flavour detection, and sensory science. Advanced techniques such as GC/MS, GC/O, olfactometry, and innovative sensory testing protocols will be presented and discussed.
The program will include a guided sensory tasting session, a technical showcase, and a roundtable discussion to promote hands-on learning and practical application of the concepts explored throughout the day.
Who will attend ?
Food and flavour researchers, aroma and sensory 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 the field of flavours and sensory science are invited to attend this exceptional workshop.
The Venue
The Flavour & Sensory Workshop 2026 will be held in Montreux; a picturesque Swiss town nestled between Lake Geneva and the Alps. Known for its flower-lined promenades and breathtaking views, Montreux offers an inspiring setting for creativity and collaboration.
About the co-organizers
The Food Chemistry Research Group of the Zurich University of Applied Sciences is focused on the chemical characterisation of value-determining molecules in food with a special emphasis on flavour-active molecules. For this reason, state-of the art methodologies which combine instrumental analysis and human sensory perception are applied. The comprehensive analysis of the compounds of interest and their precursors along the entire food value chain enables the development of novel food processing methodologies which result in delicious, sustainable and healthy food of tomorrow.
The Food Chemistry Research Group University of Turin advances analytical food science by integrating cutting-edge analytical technologies in food-omics and sensomics. Focus areas include designing novel configurations for comprehensive two-dimensional gas chromatography (GC×GC) to enable high-resolution profiling of complex food matrices, and developing advanced data processing tools for GC×GC interpretation and fingerprinting. AI-driven methods—such as computer vision, artificial smelling, and pattern recognition of 2D-GC images—support data analysis. The team also identifies food quality and intake markers through metabolomics and volatilomics, and develops miniaturized, fully automated, solvent-free sample preparation techniques for precise, sustainable flavor compound characterization.
Agenda of the workshop will be published soon.
Sponsors and partners
