Take a look at all of the conference sessions for day one of the two-day event.

Flavorcon 2024 第一天會議概覽

Flavorcon is set to return to Atlantic City, New Jersey this October! Register ASAP for the best rates for the conference and expo hall set to be held October 8-9, at Harrah's Resort & Casino.??Register now to set your flavor innovation agenda; 1-day passes are available, as are group rates.

Flavorcon 2024即將于今年十月在新澤西州大西洋城盛大舉行！為了享受最優(yōu)惠的會議和展覽廳價格，請盡快注冊。會議和展覽廳將于10月8日至9日在Harrah's Resort & Casino舉行。立即注冊，規(guī)劃您的風(fēng)味創(chuàng)新議程；單日通行證和團(tuán)體票價均有售。

Flavorcon 2024 (www.flavorcon.com) is just around the corner! Are you registered? Take a look at all of the conference sessions for day one of the two-day event. October 8 is filled with discussions covering artificial intelligence's (AI) evolving role in the flavor industry, social media trend tracking, fermentation, taste and smell research and even a one-on-one with industry stalwart John Wright!?

Flavorcon 2024（http://www.flavorcon.com）即將拉開帷幕！您是否已經(jīng)注冊？讓我們一睹為快，看看為期兩天的會議第一天的所有會議安排。10月8日的議程充滿了關(guān)于人工智能（AI）在風(fēng)味行業(yè)中日益重要的角色、社交媒體趨勢追蹤、發(fā)酵技術(shù)、味覺和嗅覺研究，以及與行業(yè)巨頭John?Wright的一對一交流等話題！

Tuesday, October 8, 2024

2024年10月8日（星期二）

7:30 a.m.-8:30 a.m. Breakfast (included with registration)

8:45 a.m. Flavorcon 2024 Welcome

8:45 a.m. Flavorcon 2024 開幕式

8:50 a.m. How Social Media Can Inspire Innovation in Flavor Formulation

8:50 a.m. 社交媒體如何激發(fā)風(fēng)味配方的創(chuàng)新

Leveraging over 20 billion search queries and examining 60 million TikTok videos, Spate offers unparalleled insights into emerging flavor trends. By utilizing cutting-edge artificial intelligence and predictive modeling, Spate not only deciphers trends that have shown significant growth in recent years but also anticipates those set to make a substantial impact in the coming months. Their expertise encompasses a wide range of categories, from prepared foods to snacks to beverages. Spate's presentation will dive into the trends captivating consumers' interests and provide tailored, actionable insights, enabling professionals across the food & beverage industry to navigate the future landscape of food trends with confidence.

Spate公司通過分析超過200億次搜索查詢和6000萬條TikTok視頻，為新興風(fēng)味趨勢提供了無與倫比的洞察。他們利用尖端的人工智能和預(yù)測模型，不僅解析了近年來顯著增長的趨勢，還預(yù)測了未來幾個月內(nèi)將對市場產(chǎn)生重大影響的趨勢。Spate的專業(yè)知識涵蓋了從預(yù)制食品到零食再到飲料的廣泛類別。在演講中，Spate將深入探討吸引消費(fèi)者興趣的趨勢，并提供量身定制、切實(shí)可行的見解，幫助食品與飲料行業(yè)的專業(yè)人士自信地應(yīng)對未來的食品趨勢。

Lead by: Spate Insights & Marking Lead Addison Cain

演講嘉賓：Spate公司洞察與營銷主管Addison Cain

9:25 a.m. Fermentation for Flavor and Functionality

發(fā)酵風(fēng)味符合人們對天然、純凈、傳統(tǒng)及全球風(fēng)味的追求，同時提供功能性和可持續(xù)性的益處。發(fā)酵作為一種古老的做法，涉及有益微生物將原材料轉(zhuǎn)化為風(fēng)味獨(dú)特的美味——從苦澀的可可豆到香甜的巧克力，從大麥到啤酒，從面粉到面包，不一而足。

Advancements in bacterial and yeast genome sequencing, coupled with computational tools, enable a deeper understanding of metabolic pathways leading to flavor molecules. This knowledge facilitates tweaking for efficient exploitation and process optimization. The new-age application of omic tools to the age-old practice of fermentation gave birth to precision fermentation. Earlier we needed grapefruit to produce the characteristic nootkatone compound. Today we have engineered yeasts fed on glucose and nutrients that can produce nootkatone in high titers in a tank. Another glaring example of using fermentation is in vanillin production. A meager percent comes from vanilla harvested from orchids, while the majority is chemically synthesized. Precision fermentation has been used to sustainably meet the surging demand by using cellular beings and turning them into cellular factories. Flavor companies worldwide are at the cusp of embracing novel machine-learning approaches to create formulations at a faster pace.?Sensient, a pioneer in innovative technologies, stands out for its unique involvement in fermentation.?

隨著細(xì)菌和酵母基因組測序技術(shù)的進(jìn)步，結(jié)合計(jì)算工具，我們得以更深入地理解導(dǎo)致風(fēng)味分子產(chǎn)生的代謝途徑。這些知識促進(jìn)了微調(diào)工作，以實(shí)現(xiàn)高效利用和工藝優(yōu)化。將組學(xué)工具這一新時代技術(shù)應(yīng)用于古老的發(fā)酵實(shí)踐，催生了精準(zhǔn)發(fā)酵。以前，我們需要葡萄柚來生產(chǎn)具有特征性的諾卡酮化合物。如今，我們已培育出以葡萄糖和營養(yǎng)物質(zhì)為食的酵母，能夠在發(fā)酵罐中以高滴度生產(chǎn)諾卡酮。另一個利用發(fā)酵的顯著例子是香蘭素的生產(chǎn)。僅有極少部分香蘭素來自從蘭花中收獲的香草，而大部分則是通過化學(xué)合成得到的。精準(zhǔn)發(fā)酵通過利用細(xì)胞生物并將其轉(zhuǎn)變?yōu)榧?xì)胞工廠，可持續(xù)地滿足了日益增長的需求。全球的風(fēng)味公司正站在采用新穎機(jī)器學(xué)習(xí)方法的前沿，以更快的速度創(chuàng)造配方。Sensient Technologies公司以其在發(fā)酵領(lǐng)域的獨(dú)特參與而脫穎而出，作為創(chuàng)新技術(shù)的先驅(qū)。

Lead by: Sensient Technologies Senior Innovation Scientist Suja Senan, Ph.D.

演講嘉賓：Sensient Technologies高級創(chuàng)新科學(xué)家Suja Senan，博士

9:55 a.m. How NotCo Utilizes AI for Flavor Formulations

NotCo被描述為一群擁有共同目標(biāo)的人們：重新發(fā)明食品行業(yè)——一次一口美味。NotCo利用其專有的AI系統(tǒng)“Giuseppe”來用植物復(fù)制動物產(chǎn)品。

How it works according to NotCo:

根據(jù)NotCo的介紹，其工作原理如下：

"It all starts when we ask our algorithm, Giuseppe, to match the taste, texture, and smell of an animal-based product. It analyzes the structure at the molecular level and then replicates it using only plant-based goodness."

“一切始于我們要求我們的算法Giuseppe匹配基于動物產(chǎn)品的味道、質(zhì)地和氣味。它在分子層面上分析結(jié)構(gòu)，然后僅使用植物基成分進(jìn)行復(fù)制?！?/p>

NotCo's senior Flavor Scientist, Cindy Sigler, Ph.D., alongside Machine Learning Team Leader, Francisco Clavero, are set to take the stage to discuss the company's artificial intelligence platform and how it translates to plant-based formulations.

NotCo的高級風(fēng)味科學(xué)家Cindy Sigler博士和機(jī)器學(xué)習(xí)團(tuán)隊(duì)負(fù)責(zé)人Francisco Clavero將登臺，討論該公司的AI平臺以及它如何轉(zhuǎn)化為植物基配方。

They will introduce GAT (Generative Aroma Transformer), NotCo’s cutting-edge Foundational Model for fragrance that can generate complete fragrance formulations from natural language descriptions. They will also discuss the impact of these technologies in the flavor and fragrance space.

他們將介紹GAT（Generative Aroma Transformer），這是NotCo在香氣領(lǐng)域的尖端基礎(chǔ)模型，可以根據(jù)自然語言描述生成完整的香氣配方。他們還將討論這些技術(shù)在風(fēng)味和香氣領(lǐng)域的影響。

Lead by: NotCo Senior Flavor Scientist, AI, Cindy Sigler, Ph.D., and Machine Learning Team Leader Francisco Clavero

演講嘉賓：NotCo AI高級風(fēng)味科學(xué)家Cindy Sigler博士，機(jī)器學(xué)習(xí)團(tuán)隊(duì)負(fù)責(zé)人Francisco Clavero

10:30 a.m.-3 p.m. Expo Hall Exploration & Lunch (included with registration)

10:30 a.m. - 3 p.m. 展覽廳探索與午餐（包含在注冊費(fèi)用中）

3:00 p.m. The Flavorist's Take on Artificial Intelligence Panel

3:45 p.m. Navigating the World of Smell and Taste Dysfunctions

"Some of my favorite things now taste awful: chocolate, coffee, peanut butter, boiled eggs, anything grilled/toasted... strawberries and cherry tomatoes taste weird."

“我現(xiàn)在喜歡的一些東西嘗起來都很糟糕：巧克力、咖啡、花生醬、煮雞蛋、任何燒烤/烤制的食物……草莓和櫻桃番茄的味道也變得很奇怪。”

"I never thought toothpaste could taste rotten, but here we are."?

“我從沒想過牙膏會嘗起來像腐爛的味道，但現(xiàn)實(shí)就是這樣?！?/p>

These poignant statements reflect the experiences of some of the 27 million people still grappling with smell or taste loss after COVID-19. Even before the pandemic, 1 in 5 people 40+ in the U.S. reported some taste alteration. This enlightening session will delve into the terminology, meanings, and profound impacts of these all-too-common sensory challenges.?

這些深刻的表述反映了COVID-19后仍在與嗅覺或味覺喪失作斗爭的2700萬人的經(jīng)歷。即使在疫情之前，美國40歲以上的人群中就有五分之一報(bào)告有不同程度的味覺改變。本次富有啟發(fā)性的會議將深入探討這些常見感官障礙的術(shù)語、含義及其深遠(yuǎn)影響。

Attendees will hear a comprehensive overview of the most prevalent taste and smell dysfunctions and their myriad causes, from Alzheimer’s to cancer treatments, genetics to zinc deficiency. This session will also look at research on what triggers these distortions. Powerful narratives and anecdotes will illuminate everyday struggles from navigating "safe foods" to developing innovative coping strategies.?

與會者將聽到對最常見嗅覺和味覺障礙及其多種原因的全面概述，包括從阿爾茨海默病到癌癥治療、從遺傳到鋅缺乏癥等各種因素。本次會議還將探討觸發(fā)這些感官扭曲的研究。通過有力的敘述和軼事，將揭示從尋找“安全食物”到開發(fā)創(chuàng)新應(yīng)對策略的日常挑戰(zhàn)。

Attendees will gain a nuanced understanding of the personal toll of these challenges, as well as their impact on industries including food and beverage, hospitality, consumer goods and healthcare.The speaker will also share how the flavor industry might overcome this hurdle and how to approach a remedy from "safe" food products.

與會者將對這些挑戰(zhàn)對個人造成的負(fù)擔(dān)有更深入的理解，以及它們對食品飲料、酒店業(yè)、消費(fèi)品和醫(yī)療保健等行業(yè)的影響。演講者還將分享風(fēng)味行業(yè)如何克服這一障礙，以及如何從“安全”食品產(chǎn)品的角度尋找解決方案。

Lead by World Taste & Smell Association co-founder and executive director Stephanie Feuer

主講人：世界味覺與嗅覺協(xié)會聯(lián)合創(chuàng)始人兼執(zhí)行主任Stephanie Feuer

4:15 p.m. John Wright: Ask Me Anything

在這場互動討論中，與會者將有機(jī)會向風(fēng)味行業(yè)的資深人士及作家約翰·賴特提出關(guān)于他的職業(yè)生涯、行業(yè)最新動態(tài)和創(chuàng)意配方解決方案的迫切問題。賴特還將分享他過去的趣聞軼事、當(dāng)前的項(xiàng)目，并剖析他多年來觀察到的行業(yè)演變。

Attendees can either ask questions during the session or send in their questions ahead of time by emailing conference director Jenna Troyli (jtroyli@allured.com).

與會者可以在會議期間直接提問，或者提前通過電子郵件向會議總監(jiān)Jenna Troyli（jtroyli@allured.com）發(fā)送問題。這將是一個深入了解風(fēng)味行業(yè)內(nèi)部運(yùn)作和創(chuàng)意過程的寶貴機(jī)會。