Renowned research award given to Symrise partner, professor from Vienna in 2016
Flavourings and taste solutions need to be safe and beneficial.
This is why extended research in this area is so important. The research is constantly reviewed by renowned institutes to ensure quality – and sometimes it even yields awards. Symrise was pleased to see this year’s “Excellence in Flavour Science” award go to research partner Prof. Dr Veronika Somoza.
The research award is granted regularly and the Flavour and Extract Manufacturers Association (FEMA) takes the awarding of this particular honour very seriously.
The Excellence in Flavour Science award is presented only when an exceptional scientist makes an outstanding contribution to flavour and food research.
Prof. Dr Veronika Somoza is now included among the honoured recipients. She is Head of the Department of Nutritional and Physiological Chemistry and the Vice Dean of the Faculty of Chemistry at the University of Vienna. She’s been working on joint research projects with Symrise for many years.
Prof. Dr Somoza has been heading up the Laboratory for Bioactive Aroma Compounds since 2011, which is funded by the Austrian Christian-Doppler-Gesellschaft.
This laboratory acts as the basis for a close co-operation with Symrise researchers. She primarily investigates into flavouring substances that can influence the body’s ability to absorb energy from food.
One focus topic is the impact flavours and natural substances can have on mechanisms that promote satiation.
With the research being performed under the SymSlim programme, Symrise is addressing the growing problem of overeating by developing food concepts that increase the feeling of satiety.
The research programme is also examining the effects natural substances can have on oral care, digestion and the absorption of important nutrients.
The last aspect is the reason for awarding Symrise’s partner Prof. Dr Somoza the Excellence in Flavour Science award for her scientific contributions to the positive physiological effect flavours and natural substances have on the absorption and processing of food in the body.
Flavours and taste solutions have sensory effects, and they can also have positive physiological impacts at many different levels.
The co-operation between Symrise and the Christian Doppler Laboratory will consequently continue after the award ceremony.
Headed by Dr Jakob Ley and Dr Joachim Hans from Symrise Research & Technology Flavours Division, the team is looking to gain an even deeper understanding of the satiation effect along with many other important insights.
For instance, the team is developing test systems at the cellular level. These will help Symrise to identify natural substances that can mask unpleasant flavors in pharmaceutical applications.
This is just one of the many possible areas of application for modern product concepts. In the interest of human health, Symrise will continue to explore the range of activities of aroma compounds.