Conference venue:
Scandic Hotel Potsdamer Platz
Gabriele-Tergit-Promenade 1 9
1 0963 Berlin
Germany
Phone: +49 30 700 779 0
Fax: +49 30 700 779 2211
E-Mail: [email protected]
28 th VH Yeast Conference
April 1 3 th - 1 4th , 201 5
in Berlin, Germany
Scandic
Hotel
Potsdamer
Platz
Preliminary Program
Ways to the conference venue:
• by train: main station (Hauptbahnhof) and then "Potsdamer Platz" station
• by plane: Airport Tegel (TXL), by taxi 1 5 min.
Please note that accomodation booking for VH conditions is only possible via internet:
1 00 years yeast production in fed-batch "Zulauf"cultivation
Advances in Science and
Industrial Production of Baker's Yeast
www.scandichotels.de/potsdamerplatz
Booking code: BVHB11 041 5
Keyword. 28th VH Yeast Conference
You can also find a booking link on our website:
www.vh-berlin.org
Room rate VH conditions: 87 €
VH Berlin - Research Institute for Baker's Yeast - [email protected]
VH Berlin - Dr. Michael QUANTZ - [email protected] - T.: +49 1 51 5042951 5
Tuesday, April 1 4th 201 5
Invitation
The International 28th VH yeast conference provides you with lectures and
presentations on current topics in the fields of markets and quality, applied yeast
research and process innovations in yeast production. The focus of the 28th VH
yeast conference will be on
1 00 years yeast production in fed-batch "Zulauf"-cultivation .
You are invited to join the interdisciplinary dialoge with experts and partners from
applied science and practical experience. VH members are called to invite their
partner companies to enable reduced fees for attendants.
We look forward to welcome you in Berlin.
M. Eng.Sc. Antoine Chagnon
Dr.-Ing. Michael Quantz
President of VH
General manager of VH
Preliminary conference program
Monday, April 1 3th 201 5
08:00 a.m.
08:301 0:00 a.m.
A 11 :00 a.m.
p 11 :1 5 a.m.
p
l
i
e
d
Registration
General Assembly of the VH members (on special invitation)
Opening and introduction to the program
President Antoine Chagnon, Lallemand Inc., CND
1 00 years of yeast production by the fed-batch “Zulauf” technique
Prof. Peter Neubauer, TU Berlin, GER
1 2:1 5 a.m. Yeast Vitamins as healthy bread ingredient: Lallemand case study
Cilla Ingman, Lallemand Marketing, CND
Dr. Michael Quantz, VH Berlin, GER
1 2:30 p.m. Short poster presentation
01 :00 p.m. Lunch break
r 02:30 p.m. Yeast production and tuning
e
Krasucki and James Parker, AB Mauri, USA
s 03:00 p.m. Peter
Metabolomics:
„Yeast Scent“, sensor and model-based
e
a
fermenter control
r
iAMB; Dr. Birgitta Ebert, GER
c
h
03:30 p.m. Coffee break
Decoding the aroma code of food stuff, chances for food chemistry
C 04:00 p.m. and biotechnology
& 04:30 p.m. Sensory and instrumental analysis of aroma compounds in food with
M
example of the flavour chemistry of yeast
Aleksandra Oseka, TFTAK Tallin, EST
05:00 p.m. End of lectures
06:00 p.m. visit, tbd.
07:30 p.m. Conference dinner and convivial evening (until 11 p.m.)
09:00 a.m. Bread quality
S
Prof. Kleinert
c
power probe, a new tool for yeast quality control
i 09:30 a.m. Raising
(first impressions of the new system)
Dr. Udo Schmale / N.N., BlueSens / VH Berlin, GER
e
n 1 0:00 a.m. When yeast gets hungry... Nutrient starvation and signalling in
Saccharomyces cerevisiae
c
Michaela Conrad, KU Leuven, BE
e
1 0:30 a.m. Coffee break
S 11 :00 a.m. Tricarboxylic acid cycle and the glyoxylate shunt in Saccharomyces
c
cerevisiae are playing a significant role in succinic acid production
i
during dough fermentation
e
Mohammad Naser Rezaei, KU Leuven, BE
n
c 11 :30 p.m. N.N.
e
1 2:30 p.m. Lunch break
P
r
o
c
e
s
s
02:00 p.m. Beer yeast cell walls for micro encapsulation
Dr. Thomas Herfellner / N.N., FhG IVV TUM / VH Berlin, GER
02:30 p.m. N.N.
03:00 p.m. N.N.
03:30 p.m. Feedback and closing remarks by
the president of the VH
04:00 p.m. End of conference

Bibliography