Convening every three years, the Weurman Flavour Symposium has become one of the most important international meetings for reporting recent discoveries in flavour sciences, keeping flavour chemistry at the core while addressing the other scientific areas used to study flavour.
The aim of the Symposium is to bring together scientists from academia and industry, who are currently working in different aspects of food flavour research, to provide a forum for discussion of current and future research in flavour science.
The conference organisers would like to invite scientists who are interested in the chemistry and biology of taste and aroma and its application in food to participate in the 14th Weurman Symposium.
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