Take a look at all of the conference sessions for day one of the two-day event.
Flavorcon 2024 第一天会议概览
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泽西州大西洋城盛大举行！为了享受最优惠的会议和展览厅价格，请尽快注册。会议和展览厅将于10月8日至9日在Harrah's Resort & Casino举行。立即注册，规划您的风味创新议程；单日通行证和团体票价均有售。
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）即将拉开帷幕！您是否已经注册？让我们一睹为快，看看为期两天的会议第一天的所有会议安排。10月8日的议程充满了关于人工智能（AI）在风味行业中日益重要的角色、社交媒体趋势追踪、发酵技术、味觉和嗅觉研究，以及与行业巨头John Wright的一对一交流等话题！
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 开幕式
8:50 a.m. How Social Media Can Inspire Innovation in Flavor Formulation
8:50 a.m. 社交媒体如何激发风味配方的创新
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公司通过分析超过200亿次搜索查询和6000万条TikTok视频，为新兴风味趋势提供了无与伦比的洞察。他们利用尖端的人工智能和预测模型，不仅解析了近年来显著增长的趋势，还预测了未来几个月内将对市场产生重大影响的趋势。Spate的专业知识涵盖了从预制食品到零食再到饮料的广泛类别。在演讲中，Spate将深入探讨吸引消费者兴趣的趋势，并提供量身定制、切实可行的见解，帮助食品与饮料行业的专业人士自信地应对未来的食品趋势。
Lead by: Spate Insights & Marking Lead Addison Cain
演讲嘉宾：Spate公司洞察与营销主管Addison Cain
9:25 a.m. Fermentation for Flavor and Functionality
发酵风味符合人们对天然、纯净、传统及全球风味的追求，同时提供功能性和可持续性的益处。发酵作为一种古老的做法，涉及有益微生物将原材料转化为风味独特的美味——从苦涩的可可豆到香甜的巧克力，从大麦到啤酒，从面粉到面包，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.
随着细菌和酵母基因组测序技术的进步，结合计算工具，我们得以更深入地理解导致风味分子产生的代谢途径。这些知识促进了微调工作，以实现高效利用和工艺优化。将组学工具这一新时代技术应用于古老的发酵实践，催生了精准发酵。以前，我们需要葡萄柚来生产具有特征性的诺卡酮化合物。如今，我们已培育出以葡萄糖和营养物质为食的酵母，能够在发酵罐中以高滴度生产诺卡酮。另一个利用发酵的显著例子是香兰素的生产。仅有极少部分香兰素来自从兰花中收获的香草，而大部分则是通过化学合成得到的。精准发酵通过利用细胞生物并将其转变为细胞工厂，可持续地满足了日益增长的需求。全球的风味公司正站在采用新颖机器学习方法的前沿，以更快的速度创造配方。Sensient Technologies公司以其在发酵领域的独特参与而脱颖而出，作为创新技术的先驱。
Lead by: Sensient Technologies Senior Innovation Scientist Suja Senan, Ph.D.
演讲嘉宾：Sensient Technologies高级创新科学家Suja Senan，博士
9:55 a.m. How NotCo Utilizes AI for Flavor Formulations
NotCo被描述为一群拥有共同目标的人们：重新发明食品行业——一次一口美味。NotCo利用其专有的AI系统“Giuseppe”来用植物复制动物产品。
How it works according to NotCo:
根据NotCo的介绍，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."
“一切始于我们要求我们的算法Giuseppe匹配基于动物产品的味道、质地和气味。它在分子层面上分析结构，然后仅使用植物基成分进行复制。”
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的高级风味科学家Cindy Sigler博士和机器学习团队负责人Francisco Clavero将登台，讨论该公司的AI平台以及它如何转化为植物基配方。
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.
他们将介绍GAT（Generative Aroma Transformer），这是NotCo在香气领域的尖端基础模型，可以根据自然语言描述生成完整的香气配方。他们还将讨论这些技术在风味和香气领域的影响。
Lead by: NotCo Senior Flavor Scientist, AI, Cindy Sigler, Ph.D., and Machine Learning Team Leader Francisco Clavero
演讲嘉宾：NotCo AI高级风味科学家Cindy Sigler博士，机器学习团队负责人Francisco Clavero
10:30 a.m.-3 p.m. Expo Hall Exploration & Lunch (included with registration)
10:30 a.m. - 3 p.m. 展览厅探索与午餐（包含在注册费用中）
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."
“我现在喜欢的一些东西尝起来都很糟糕：巧克力、咖啡、花生酱、煮鸡蛋、任何烧烤/烤制的食物……草莓和樱桃番茄的味道也变得很奇怪。”
"I never thought toothpaste could taste rotten, but here we are."
“我从没想过牙膏会尝起来像腐烂的味道，但现实就是这样。”
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.
这些深刻的表述反映了COVID-19后仍在与嗅觉或味觉丧失作斗争的2700万人的经历。即使在疫情之前，美国40岁以上的人群中就有五分之一报告有不同程度的味觉改变。本次富有启发性的会议将深入探讨这些常见感官障碍的术语、含义及其深远影响。
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.
与会者将听到对最常见嗅觉和味觉障碍及其多种原因的全面概述，包括从阿尔茨海默病到癌症治疗、从遗传到锌缺乏症等各种因素。本次会议还将探讨触发这些感官扭曲的研究。通过有力的叙述和轶事，将揭示从寻找“安全食物”到开发创新应对策略的日常挑战。
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.
与会者将对这些挑战对个人造成的负担有更深入的理解，以及它们对食品饮料、酒店业、消费品和医疗保健等行业的影响。演讲者还将分享风味行业如何克服这一障碍，以及如何从“安全”食品产品的角度寻找解决方案。
Lead by World Taste & Smell Association co-founder and executive director Stephanie Feuer
主讲人：世界味觉与嗅觉协会联合创始人兼执行主任Stephanie Feuer
4:15 p.m. John Wright: Ask Me Anything
在这场互动讨论中，与会者将有机会向风味行业的资深人士及作家约翰·赖特提出关于他的职业生涯、行业最新动态和创意配方解决方案的迫切问题。赖特还将分享他过去的趣闻轶事、当前的项目，并剖析他多年来观察到的行业演变。
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).
与会者可以在会议期间直接提问，或者提前通过电子邮件向会议总监Jenna Troyli（jtroyli@allured.com）发送问题。这将是一个深入了解风味行业内部运作和创意过程的宝贵机会。
