Flavor/Fragrance Research: New Techniques and Applications 

Shimadzu invites you to a workshop to learn more about Flavor and Fragrance Research. Register to find out about new techniques and applications!

Agenda:

9:30am - Welcome / Light Breakfast

10:00 - 10:45am - Focusing on the Aromas from Fresh Produce, Culinary Herbs and Breeding for Quality:Case Studies with Tomatoes and Sweet Basil

Ariane Vasilatis, Robert Mattera, Eileen Carry and Jim Simon, Rutgers

11:00 - 11:30am - Overview and Deep Dive into Spectral Libraries and LRI Applications, with a Focus onFlavor and Fragrance

Joyce Theisen, Wiley

11:30am - 12:15pm - Going Beyond the Bitters: Aroma and Quality Characteristics of New Jersey Grown Hops

Rodolfo Juliani, Harna Patel Ariane Vasilatis, Qingli Wu and Jim Simon, Rutgers

12:15pm - 1:00pm - Lunch will be provided

1:00pm - 1:45pm - A Comparison of Multiple Sampling Techniques Analyzing Stevia Sweeteners and TheirFlavor Components

Alan Owens, Shimadzu GCMS Product Specialist

1:45pm - 2:00pm - Break

2:00pm - 3:00pm - Measuring Brain Activity in Response to Olfactory Stimuli/ fNIRS Research and Live Demonstration

Brian Field, Shimadzu Biotech Product Manager

 

Register Now!