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Take a look at all of the conference sessions for day one of the two-day event.
Flavorcon 2024 第一天會(huì)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即将于今年十月在新澤西州大(dà)西洋城盛大(dà)舉行(xíng)！爲了享受最優惠的會(huì)議和展覽廳價格，請盡快(kuài)注冊。會(huì)議和展覽廳将于10月8日至9日在Harrah's Resort & Casino舉行(xíng)。立即注冊，規劃您的風味創新議程；單日通(tōng)行(xíng)證和團體(tǐ)票(piào)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）即将拉開(kāi)帷幕！您是(shì)否已經注冊？讓我們一睹爲快(kuài)，看看爲期兩天的會(huì)議第一天的所有會(huì)議安排。10月8日的議程充滿了關于人(rén)工(gōng)智能（AI）在風味行(xíng)業(yè)中日益重要(yào)的角色、社交媒體(tǐ)趨勢追蹤、發酵技術、味覺和嗅覺研究，以及與行(xíng)業(yè)巨頭John Wright的一對一交流等話題！
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(kāi)幕式
8:50 a.m. How Social Media Can Inspire Innovation in Flavor Formulation
8:50 a.m. 社交媒體(tǐ)如何激發風味配方的創新
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(tōng)過分(fēn)析超過200億次搜索查詢和6000萬條TikTok視(shì)頻，爲新興風味趨勢提供了無與倫比的洞察。他們利用尖端的人(rén)工(gōng)智能和預測模型，不(bù)僅解析了近年來(lái)顯著增長的趨勢，還預測了未來(lái)幾個月內(nèi)将對市場(chǎng)産生重大(dà)影響的趨勢。Spate的專業(yè)知識涵蓋了從(cóng)預制(zhì)食品到零食再到飲料的廣泛類别。在演講中，Spate将深入探討(tǎo)吸引消費(fèi)者興趣的趨勢，并提供量身定制(zhì)、切實可(kě)行(xíng)的見(jiàn)解，幫助食品與飲料行(xíng)業(yè)的專業(yè)人(rén)士自(zì)信地(dì)應對未來(lái)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
發酵風味符合人(rén)們對天然、純淨、傳統及全球風味的追求，同時提供功能性和可(kě)持續性的益處。發酵作爲一種古老(lǎo)的做法，涉及有益微(wēi)生物(wù)将原材料轉化(huà)爲風味獨特的美味——從(cóng)苦澀的可(kě)可(kě)豆到香甜的巧克力，從(cóng)大(dà)麥到啤酒，從(cóng)面粉到面包，不(bù)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.
随着細菌和酵母基因組測序技術的進步，結合計算工(gōng)具，我們得以更深入地(dì)理解導緻風味分(fēn)子産生的代謝(xiè)途徑。這(zhè)些知識促進了微(wēi)調工(gōng)作，以實現(xiàn)高(gāo)效利用和工(gōng)藝優化(huà)。将組學工(gōng)具這(zhè)一新時代技術應用于古老(lǎo)的發酵實踐，催生了精準發酵。以前，我們需要(yào)葡萄柚來(lái)生産具有特征性的諾卡酮化(huà)合物(wù)。如今，我們已培育出以葡萄糖和營養物(wù)質爲食的酵母，能夠在發酵罐中以高(gāo)滴度生産諾卡酮。另一個利用發酵的顯著例子是(shì)香蘭素的生産。僅有極少部分(fēn)香蘭素來(lái)自(zì)從(cóng)蘭花中收獲的香草，而大(dà)部分(fēn)則是(shì)通(tōng)過化(huà)學合成得到的。精準發酵通(tōng)過利用細胞生物(wù)并将其轉變爲細胞工(gōng)廠，可(kě)持續地(dì)滿足了日益增長的需求。全球的風味公司正站(zhàn)在采用新穎機器學習(xí)方法的前沿，以更快(kuài)的速度創造配方。Sensient Technologies公司以其在發酵領域的獨特參與而脫穎而出，作爲創新技術的先驅。
Lead by: Sensient Technologies Senior Innovation Scientist Suja Senan, Ph.D.
演講嘉賓：Sensient Technologies高(gāo)級創新科(kē)學家(jiā)Suja Senan，博士
9:55 a.m. How NotCo Utilizes AI for Flavor Formulations
NotCo被描述爲一群擁有共同目标的人(rén)們：重新發明食品行(xíng)業(yè)——一次一口美味。NotCo利用其專有的AI系統“Giuseppe”來(lái)用植物(wù)複制(zhì)動物(wù)産品。
How it works according to NotCo:
根據NotCo的介紹，其工(gōng)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(yào)求我們的算法Giuseppe匹配基于動物(wù)産品的味道(dào)、質地(dì)和氣味。它在分(fēn)子層面上分(fēn)析結構，然後僅使用植物(wù)基成分(fēn)進行(xíng)複制(zhì)。”
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(gāo)級風味科(kē)學家(jiā)Cindy Sigler博士和機器學習(xí)團隊負責人(rén)Francisco Clavero将登台，討(tǎo)論該公司的AI平台以及它如何轉化(huà)爲植物(wù)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.
他們将介紹GAT（Generative Aroma Transformer），這(zhè)是(shì)NotCo在香氣領域的尖端基礎模型，可(kě)以根據自(zì)然語言描述生成完整的香氣配方。他們還将討(tǎo)論這(zhè)些技術在風味和香氣領域的影響。
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(gāo)級風味科(kē)學家(jiā)Cindy Sigler博士，機器學習(xí)團隊負責人(rén)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(lái)都很(hěn)糟糕：巧克力、咖啡、花生醬、煮雞蛋、任何燒烤/烤制(zhì)的食物(wù)……草莓和櫻桃番茄的味道(dào)也變得很(hěn)奇怪。”
"I never thought toothpaste could taste rotten, but here we are."
“我從(cóng)沒想過牙膏會(huì)嘗起來(lái)像腐爛的味道(dào)，但(dàn)現(xiàn)實就(jiù)是(shì)這(zhè)樣。”
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(zhè)些深刻的表述反映了COVID-19後仍在與嗅覺或味覺喪失作鬥争的2700萬人(rén)的經曆。即使在疫情之前，美國(guó)40歲以上的人(rén)群中就(jiù)有五分(fēn)之一報告有不(bù)同程度的味覺改變。本次富有啓發性的會(huì)議将深入探討(tǎo)這(zhè)些常見(jiàn)感官障礙的術語、含義及其深遠影響。
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(huì)者将聽(tīng)到對最常見(jiàn)嗅覺和味覺障礙及其多(duō)種原因的全面概述，包括從(cóng)阿爾茨海默病到癌症治療、從(cóng)遺傳到鋅缺乏症等各種因素。本次會(huì)議還将探討(tǎo)觸發這(zhè)些感官扭曲的研究。通(tōng)過有力的叙述和轶事，将揭示從(cóng)尋找“安全食物(wù)”到開(kāi)發創新應對策略的日常挑戰。
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(huì)者将對這(zhè)些挑戰對個人(rén)造成的負擔有更深入的理解，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(xíng)業(yè)的影響。演講者還将分(fēn)享風味行(xíng)業(yè)如何克服這(zhè)一障礙，以及如何從(cóng)“安全”食品産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(rén)：世界味覺與嗅覺協會(huì)聯合創始人(rén)兼執行(xíng)主任Stephanie Feuer
4:15 p.m. John Wright: Ask Me Anything
在這(zhè)場(chǎng)互動討(tǎo)論中，與會(huì)者将有機會(huì)向風味行(xíng)業(yè)的資深人(rén)士及作家(jiā)約翰·賴特提出關于他的職業(yè)生涯、行(xíng)業(yè)最新動态和創意配方解決方案的迫切問(wèn)題。賴特還将分(fēn)享他過去的趣聞轶事、當前的項目，并剖析他多(duō)年來(lái)觀察到的行(xíng)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(huì)者可(kě)以在會(huì)議期間(jiān)直接提問(wèn)，或者提前通(tōng)過電(diàn)子郵件(jiàn)向會(huì)議總監Jenna Troyli（jtroyli@allured.com）發送問(wèn)題。這(zhè)将是(shì)一個深入了解風味行(xíng)業(yè)內(nèi)部運作和創意過程的寶貴機會(huì)。
