Flavours & Sensory Workshop 2025
Flavours & Sensory Workshop 2025
Fermented Dairy Products
Date: October 2nd, 2025
Venue: Kaunas, Lithuania
The workshop includes:
1 Day workshop presentations
1 Technical Session or 1 Roundtable
2 Coffee breaks
1 Lunch
1 Apero-Networking
Certificate of participation upon request.
(Dinner not included in the price.)
The workshop will be organised in collaboration with the department of Food Science and Technology of Kaunas University of Technology in Luthuania.
Registration fees: 350.- €
Introduction
The Flavours & Sensory Workshops aim to bring together scientists from both academia and industry to share key insights and emerging trends in the field of food flavours and sensory research, complemented by a variety of analytical and sensory techniques and tools, including flavour extraction methods, key aroma identification technics, dealing with off-flavours, analytical instrument such as gas chromatography, MS, FID, olfactometry devices, sensory evaluation, chemometrics, and much more. Invited keynote speakers will share their latest work and findings, shedding light on crucial practical aspects of their research. Networking is also one of the most important aspects of this workshop.
Today, flavours and sensory research drive innovation in the food, beverage, and other industries, serving as crucial tools for differentiation among producers in the marketplace. Through the exploration of new ingredients, aroma, and flavour delivery systems, companies can develop products that resonate with evolving consumer preferences and trends. Flavour analysis and research enable a deeper understanding of the intricate chemistry of aroma and its sensory impact.
Workshop Description – Fermented Dairy Products
The primary goal of the the workshop on fermented dairy products is to advance and enhance expertise of participants in aroma analysis and sensory evaluation of dairy products, with a particular focus on dairy and fermented products such as yogurt, dairy milk alternatives (e.g., plant-based milks), ice cream, cheese, buttermilk, milk powder, creams, and more. This one-day workshop will concentrate on emerging analytical methods and trends in flavour, taste, and sensory science. Participants will explore the latest advancements in flavour characterization, addressing challenges like off-flavours, identifying key aromas, and employing innovative sensory methodologies. Techniques such as olfactometry and sensory testing, GC/MS, GC/O, and other cutting-edge tools in flavour and sensory research will be highlighted.
The workshop will also feature a sensory tasting experience, a roundtable discussion, and a technical session to foster a deeper understanding and practical application of these advancements.
The department of Food Science and Technology of Kaunas University of Technology (co-organiser) is the only university level institution in Lithuania providing BSc, MSc and PhD degrees in Food Science and Technology. It is also a leader in R&D activities in the Baltic States equipped with modern facilities consisting of Competence Centre with pilot plants for various foods production as well as modern processing and analytical laboratories. Its sustainability-driven R&D activities are focusing on developing innovative technologies, health beneficial ingredients and foods. It has well-established cooperation with food industry of Lithuania.
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 2025 will be held in Kaunas, Lithuania, a city that offers a charming blend of rich history and modern culture, with its beautiful Old Town, vibrant street art scene, and impressive museums, all set against the backdrop of its picturesque riverside.
Agenda of the workshop will be published soon.
Partners and Sponsors
