Tagungen

2024

BioAFM Conference & User Meeting

Das Leibniz-LSB@TUM veranstaltet zusammen mit Bruker am 7. und 8. Mai 2024 einen bioAFM-Workshop und ein User Meeting am Leibniz-Institut in Freising.

Organisatorin am Leibniz-LSB@TUM: Dr. DI Melanie Köhler, Leiterin der Nachwuchsgruppe: Mechanoreceptors

Programm zum Download

WaterTOP Conference
“Water taste & odor (T&O) - Challenges and research advances”

The Virtual WaterTOP Conference which will take place on 22 February 2024 on the web (via zoom and YouTube). The Conference is Organized by the Core Group of WaterTOP (COST Action CA18225), supported by COST (European Cooperation in Science and Technology). Attendance is free.

We are planning a stimulating conference on all aspects of Water Taste & Odor (T&O), which will be open to all (both members and non-members of WaterTOP). We invite you to submit abstracts (for 15-20min presentations) on research and studies related to water T&O.

Read more ...

The Organizing Committee:
Tri Kaloudis (NCSR Demokritos-EYDAP SA), Reyhan Akcaalan (Istanbul University), Theodoros Triantis (NCSR Demokritos), Galina Dimova-Boykinova (Bulgarian Water Association), Latife Kӧker (Istanbul University), Ricard Devesa-Garriga (Polytechnic University of Catalonia), Martin Steinhaus (Leibniz-Institute for Food Systems Biology at TUM), Emanuela Testai (Istituto Superiore di Sanità), Maura Manganelli (Istituto Superiore di Sanità), Anastasia Hiskia (NCSR Demokritos), Radoslav Tonev (Global Water Partnership), Ana Rita Lado-Ribeiro (University of Porto), Popi Karaolia (University of Cyprus), Kristel Panksep (Estonian University of Life Sciences).

 

2023

13th Wartburg Symposium on Flavor Chemistry & Biology

Eisenach, Germany, October 03-06, 2023

Organizers are: Prof. Dr. T. Hofmann, Prof. Dr. H. Zorn, Prof. Dr. C. Dawid, Prof. Dr. V. Somoza

Cutting-edge research in taste and smell returns once more to the beautiful “Hotel on the Wartburg” in Eisenach, Germany. Since its inception in 1978, the Wartburg Symposium on Flavor Chemistry & Biology has convened every three years. It 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 imaging technologies.

The organizers and the Wartburg Stiftung Eisenach would like to invite experts in different areas of smell, taste, and health-related research. 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:

  • Functional flavor genomics & biotechnology
  • Flavor generation & precursors
  • Next-generation technologies in molecule discovery and analytics
  • Chemosensory perception and signal processing
  • Food-born bioactives and chemoreceptor-mediated health prevention
  • Flavor systems: molecular decoding, interactions and perception

Read more: https://www.wartburg-symposium.de/

ACS National Meeting & Expo; San Francisco, CA; August 13-17 – 2023

Symposium: Advances in Food Chemical Informatics, Knowledge Bases and Databases

Purpose of Symposium

There have been many recent advances in the application of informatics to food chemicals to enhance the rate of discovery. Cheminformatics methods, from fields such as drug discovery, are finding new utility across the agricultural and food chemical enterprise. Consumer and health/metabolic informatics from the web have also entered the food research scope. Advanced machine learning and network analysis have been reported that are revealing links to extrinsic value of food chemicals in consumer acceptance and health and nutrition. The goal of this symposium is to present the latest research in the areas above.

Topics

  • Flavor Chemical Space
  • Food Chemical Ontologies
  • Natural Food Bioactive Discovery
  • Food Epigenetic Modulator Discovery
  • Anti-diabetics food Chemical Discovery
  • Physical properties predictions
  • Food Chemical Database Curation
  • Food Chemical QSAR Development
  • Authenticity and origin
  • Knowledge-graphs/semantics/consumers

Submit an Abstract: www.acs.org/meetings/acs-meetings/fall-2023/presenters/submit-an-abstract.html

For further information, contact the organizers:

Brian Guthrie: Research Fellow, Cheminformatics Lead, Cargill, Inc, Physical and Sensory Sciences, 2301 Crosby Road, Wayzata, MN 55391, brian_guthrie(at)cargill.com

David Wild: Professor of Informatics and Computing, Crisis Informatics Track Director, Director, Crisis Technologies Innovation Lab (CTIL); Director, Integrative Data Science Lab (IDSL), djwild(at)indiana.edu

Andreas Dunkel: Head of Research Group Integrative Food Systems Analysis & Head of Subunit Databases, Leibniz Institute for Food Systems Biology at the Technical University of Munich, a.dunkel.leibniz-lsb(at)tum.de

2022

BIOFLAVOUR 2022

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
(LSB), Freising/D

2020

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)

2019

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...

Speakers

Program

Venue

The Organizers

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: