Biological science influences all aspects of the flavor and fragrance industry, as well as the consumer goods industry. This may be in how we use our senses of taste and smell, our biological sensors. It may be the generation of the components that we recognize in nature, such as the fragrance of a rose, the taste of sushi or the odor of Roquefort cheese; all of which are produced by biochemical processes within plants, animals or micro-organisms. It may be in the environment where perfumes and flavors are used, whether on our skin, on clothing or in the mouth. The biology of these environments influences the way perfumes and flavors perform and places special demands on their performance.

In the context of this program we have specific interests in the following areas:

• Microbiology, Enzymology and Fermentation


• Molecular Biology


• Biological Performance


• Food Chemistry / Biochemistry


• Bio-Engineering