Organizers are: Paolo Carloni (Forschungszentrum Jülich and RWTH Aachen University).
Antonella Di Pizio (Leibniz Institute for Food Systems Biology at TUM)
February 7-8, 2023 - Forschungszentrum Jülich.
Following the successful first workshop in 2019, this meeting aims to bring together German researchers to highlight current challenges and future perspectives for modeling G protein-coupled receptors (GPCRs) and ion channels.
In addition, the workshop aims to bridge the gap between the structural dimension of membrane proteins and signaling events. We are very pleased that the workshop is supported by the DFG research group DynIon and also by the RTG2416 MultiSenses - MultiScales.
The workshop is planned as a hybrid event. Registration is free, but required.
For more information, please visit: www.fz-juelich.de/en/ias/ias-5/conferences/smsp2
BIOFLAVOUR 2022 program is online now. The Call for posters is open until July 25th. Register now: https://lnkd.in/gfWZY9GH Bioflavour 2022 is the conference for researchers and industry experts working on the biotechnological production of flavours, fragrances and functional ingredients. #BIOFLAVOUR2022
Prof. Dr. Veronika Somoza from Leibniz-LSB@TUM is member of the scientific committee.
Keynote lecture (Tuesday, 27 September 2022):
Bioactive aroma compounds – more than just taste and smell
V. Somoza; Leibniz Institute for Food Systems Biology at the Technical University of Munich
3rd General Meeting of COST Action ERNEST
We are pleased to announce the 3rd General Meeting of COST Action ERNEST, which will take place online on October 12-14, 2020.
The theme of the 3rd ERNEST meeting is Signal transduction: From the genomic to the systems level (and everything in between). This encompassing theme relates to our main objective to develop a comprehensive and holistic understanding of signal transduction. By linking the different levels at which GPCR signal transduction is modulated (i.e. at the level of genes, proteins, cells/tissues and systems), we can better understand signal transduction as a whole.
The Organizing Committee
Antonella Di Pizio (Munich, Germany; Antonella Di Pizio is a leading scientist at the Leibniz-LSB@TUM), Chloe Peach (Nottingham, UK), Ali Isbilir (Berlin, Germany), Margaret Cunningham (Glasgow, UK), Mariona Torrens Fontanals (Barcelona, Spain), Itziar Muneta (Bilbao, Basque Country), Desislava Nesheva (Nottingham, UK)
The Early Career Committee
Alexander Hauser (Copenhagen, DK), Franziska Heydenreich (Germany), Johanna Tiemann (Copenhagen, DK), Maria Majellaro (Santiago de Compostela, Spain), Willem Jespers (Netherlands)
German workshop on
structural predictions of membrane proteins
From ion channels to G-protein coupled receptors
November 26th–27th, 2019 - Forschungszentrum Jülich (GERMANY)
By gathering together top-level German researchers in the field of GPCRs, ion channels and computational biology, this meeting will discuss challenges and perspectives of molecular simulation- and bioinformatics-based predictions of G-protein coupled receptors’ and ion channels’ structural determinants. Molecular simulations studies of ion channels and transporters will also be presented. The workshop receives support from the DynIon DFG research group, which is devoted to promoting unattainable synergy between computer simulations and experiments to the study of ion channels and transporters. The workshop will open with a lecture from Prof. Michael Klein, whose pioneering studies on membrane-bound proteins and ion channels have paved the way to our understanding of a variety on these fascinating proteins, from nicotinic acetylcholine receptors, to voltage-gated cation channels, Influenza M2 proton channel, and many others. Read more...
Paolo Carloni (Forschungszentrum Jülich and RWTH Aachen University)
Antonella Di Pizio (Leibniz-Institute for Food Systems Biology at the Technical University of Munich)
12th Wartburg Symposium on Flavour Chemistry & Biology
May 21-24, 2019 | Eisenach/Germany
Since its inception in 1978, the Wartburg Symposium is today firmly established as an internationally leading, top-tier forum for distinguished scientists and rising stars from academia and industry to discussing cutting-edge advances, emerging challenges, and sweet spots emerging at the vivid intersection of odor/taste chemistry and sensory science with biology, neurophysiology, nutrition, post-genomic (genetics, biotechnology) and advanced computational technologies. The scientific program will comprise keynote lectures given by distinguished scientists from academia and industry from around the world, scientific talks, flash poster presentations, and posters in the following main subject areas: