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Speaker BiographyWender L.P. Bredie, Copenhagen University, DenmarkWender Bredie has more than 18 years experience in research and education in flavour and sensory science. He is educated as Food Engineer (MSc) from Wageningen University (NL) and did his PhD in flavour chemistry at The University of Reading (UK). Since 1995 he has been affiliated with the Department of Food Science at the former Royal Veterinary and Agricultural University, now Faculty of Life Sciences, University of Copenhagen (DK). Since 2003 he is leading the sensory research group and became full university professor of sensory science in 2006. His research has been addressing the chemistry behind aroma and tastes in foods and the relationships with sensory perception and physiology. He has also worked on descriptive analysis methodology and studied relationships between descriptive sensory, affective and product instrumental variables using multivariate modelling. Wender has been co-organiser of the 11th Weurman Flavour Research Symposium and is editor of the book Flavour Science: Recent advances and trends. He is a driving force behind the international master’s specialisation in sensory science held together with Wageningen University and the sensory research groups at Dijon (F). 
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