ABStracts

Abstract Deadline:  27th January 2023 (extended)
Notification of Acceptance:  27th February 2023
Presenter Registration Deadline:  13th March 2023

Abstracts submissions have now closed. 


INSTRUCTIONS FOR THE SUBMISSION OF ABSTRACTS
Authors wishing to present an oral presentation or e-poster are invited to submit an abstract of a maximum of 300 words (not including title and author names and affiliations).

ABSTRACT FORMAT

  • The first named author must be the person submitting the paper, who will present the paper if accepted.
  • Abstracts will only be considered if submitted in English.
  • Abstracts are not edited by the organisers and author corrections will not be accepted after abstract deadline date. Abstracts should therefore be checked carefully for accuracy prior to submission.
  • The body of the abstract may be a maximum of 300 words.
  • The abstract should be as informative as possible and should include an explanation as to why the paper meets the conference theme.
  • The biography of the presenting author is required.
  • Abstracts will be blind reviewed.
 
Accepted abstract presenters will also be offered the opportunity to publish a peer-reviewed paper via the JIB.
 
To provide you with guidance on the programme structure, click here to view the 2021 programme.

 

ABSTRACTS ARE INVITED UNDER THE FOLLOWING CATEGORIES:

CATEGORY

DESCRIPTION

Consumer engagement and communication

Digital marketing, science communication and information channels

Authenticity and security

Product analysis, protecting brands, regulations, advances in packaging and packaging securely

Chemistry and flavour of spirits

Novel developments in analysis and sensory science

Diversity of raw materials and their processing

Developments in analysis, spirits around the world, novel substrates, improving substrates

Innovation and diversity in fermentation

Developments in analysis, yeast, bacteria, non- saccharomyces yeasts

Distillation processes

Present and future, the green distillery, carbon and water reduction, flavour improvement

Maturation (NEW)

Improving quality, cutting losses, risk and opportunities in spirits maturation

Improving our environmental impact

Climate change, bio-diversity, raw material availability, process improvement

Diversity of process, category and people

Celebrating the diversity of process, category and people across the distilled spirits industry.

Challenging tradition

Blue sky thinking for the future of distilling around the world

Changing world (NEW)

New trends, responding to the risks and opportunities for distilled spirits industry

Distillery Co-products

Circular economy, Co-product valorisation