Engineering New Flavours and Fragrances with Zero Environmental Costs | Peatixtag:peatix.com,2011:12021-11-15T10:24:24+08:00Peatixone-north festival 2019Engineering New Flavours and Fragrances with Zero Environmental Coststag:peatix.com,2019:event-10489612019-09-14T12:00:00SGT2019-09-14T12:00:00SGTDr. Renata PavlovicBiographyDr Renata Pavlovic has been working with microorganism including baker’s yeast for over 6 years. She holds a PhD in Biotechnology from Goethe University, Germany and makes use of it as a genome designer, fatty acid artist and fragrance creator. Today, as part of A*STARs Biotransformation Innovation Platform (Biotrans), she focuses on discovering and improving synthesis of flavour compounds, which can be used in food and cosmetic products. She wants to seize the opportunities biotechnology offers to leave the lowest environmental footprint possible.SynopsisIce cream aficionados determine whether vanilla ice-cream is flavoured naturally or synthetically simply by checking for speckles of vanilla seed fragments. Most creameries today use synthetic vanilla extract because of high costs of vanilla pods and inconsistent flavour across batches grown. Consumers can hardly taste the difference. This synthetic process however discharges wastewater and chemical catalysts, leaving an environmental footprint. A*STAR scientists have found a way to utilize microorganisms to produce good smelling and interesting fragrances and flavours. For example, baker’s yeast and bacteria can also conjure up that warm homey smell of delicious mouth-watering apple pies baking in grandma’s kitchen. Join Dr Renata Pavlovic to discover how microorganisms play a key role in developing good smelling and interesting fragrances that will revolutionize the food industry. What’s more, this scientific technology allows for preservation of natural habitats, thereby ensuring that the lowest environmental footprint is left on our ecological system.