Bridging Taste and Well-Being: Frontiers in Next Generation Flavor Science
How advances in molecular sensory science, biochemical mechanisms, and translational technologies are driving next-generation flavor research to optimize human nutrition and health
Symposium on November 13th 2026
Auer-von-Welsbach Hörsaal, Faculty of Chemistry, University of Vienna
1:00 – 1:30 p.m. Opening & Welcoming Remarks
Manuela Baccarini, Vice rector of the University of Vienna
Christian Becker, Dean of the Faculty of Chemistry, University of Vienna Martin Gerzabek, President of the Christian Doppler Research Association (tbc)
Julian Weghuber, Scientific Director, FFoQSI Competence Center for Excellent Technologies
Pierre-Alain Ceralli, President, Food & Beverage Global, Symrise AG Holzminden (tbc)
1:30 – 6:00 p.m. Keynote presentations
From Flavor to Function - Advancing our Understanding of Bioactive Aroma Compounds Gerhard Krammer
Former Senior VP Global Research & Technology, Symrise AG Holzminden / DE
Frontiers in wine flavor research
Markus Herderich Director of Research at The Australian Wine Research Institute, Associate Professor at The University of Adelaide / AUS
Decoding Flavor: Sensomics for Tomorrow's Food Systems Corinna Dawid
Chair of Functional Phyto-metabolomics, Technical University of Munich (TUM) / DE Scientific Director of the Leibniz Institute for Food Systems Biology at TUM / DE
3:00 – 3:30 p.m. Coffee break
Aroma Precursor Research - A Never-Ending Story Peter Winterhalter Head of the Institute of Food Chemistry, Technische Universität Braunschweig / DE
Computational Design of Functional Taste Peptides Antonella Di Pizio Associated Professor for Chemoinformatics and Protein Modelling, TUM / DE Group leader Molecular Modeling, Leibniz Institute for Food Systems Biology at TUM / DE
More than taste? The role of sweet taste perception in metabolic and appetite regulation Barbara Lieder
Chair of Human Nutrition and Dietetics, University of Hohenheim / DE
Cellular Chemosensation: Driving Next-Generation Consumer Taste and Well-Being Jakob Ley1 & Veronika Somoza2
1Senior Director, Flavor Science & Analytical Service Center, Research & Technology, Food & Beverage · Taste, Nutrition & Health, Symrise AG Holzminden / DE
2Head of the Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna / AUT Head of Research Section Metabolic Function, Chemoreception and Biosignals, Leibniz Institute for Food Systems Biology at TUM / DE
6:00 – 6:15 p.m. Take-home messages from all presenters & closing remarks
Abstract: Bridging Taste and Well-Being: Frontiers in Next Generation Flavor Science
The symposium "Bridging Taste and Well-Being" explores the future of food and flavor research. It will take place on November 13th, 2026, at the Auer-von-Welsbach Hörsaal, Faculty of Chemistry, University of Vienna. This event gathers leading experts from academia and industry. It highlights how modern flavor science drives advancements in human nutrition and health.
The scientific foundation for this pioneering field of research was heavily shaped at the University of Vienna. Crucial groundbreaking work on the bioactivity of aroma compounds was conducted here within two successful Christian Doppler Laboratories: the CDL for Bioactive Aroma Compounds (2011–2018, led by Prof. Veronika Somoza) and the CDL for Taste Research (2018–2025, led by Prof. Barbara Lieder). This extensive research laid the groundwork for the successful continuation and expansion of the entire research area within the framework of the COMET Competence Center FFoQSI (ffoqsi.at), which is scientifically chaired by FH-Prof. Julian Weghuber.
The presentations at the symposium bridge the gap between taste and wellness. Renowned experts will discuss how we perceive flavor at a molecular level. They will present cutting-edge insights into sensomics, the computational design of taste peptides, and aroma precursor research. A key focus is placed on health benefits: how do bioactive aroma compounds and taste perception regulate metabolism, appetite, and cellular processes in the body? This symposium offers an ideal platform for researchers, students, and industry professionals to discuss the latest translational technologies that will sustainably shape tomorrow's food systems.