Spring school in Geisenheim supported by DECHEMA

Discussing current questions in food biotechnology, learning from experts and peers – that is on top of the agenda of this year’s Spring School for doctoral students and post docs. Expert presentations provide an introduction to subjects such as aroma production and analysis, or enzymes in food production. We are inviting junior scientists to present and discuss their current research projects in order to promote a valuable exchange of experience and ideas.

Based between the Rhine and the renowned vineyards of the Rheingau, this year’s host, Hochschule Geisenheim University, is looking forward to welcoming you to the conference on March 30 – April 1, 2022. The academic program will be rounded off by a welcoming dinner and a wine tasting with wines from the campus winery.