Internationally renowned scientists will support Symrise in applying the latest insights to innovative fragrances and oral care products.
Three objectives
Dr. Torsten Kulke, vice president Global Innovation Fragrances and Oral Care, said: "With the founding of this Scientific Advisory Board, Symrise continues to encourage open innovation and takes aim at three objectives: First, we want to generate new ideas for value-adding approaches in our cooperation with external experts.”
“Secondly, we can identify relevant technological developments at an early stage with the Advisory Board and thereby tap future product potential. And thirdly, we can quickly react to various global impulses in the assorted research areas thanks to the Advisory Board's supplemental expertise."
With the new Scientific Advisory Board for Fragrances and Oral Care, Symrise claims it is continuing to follow its strategy of systematically gathering input from internationally recognized scientists for its main fields of business.
In the future, the external experts will support Symrise researchers in incorporating new scientific insights into specific products as quickly as possible.
Introducing the board
Members on the Scientific Advisory Board for Fragrances and Oral Care include:
- Prof. Dr. Dr. Hanns Hatt, professor of Cell Physiology at Ruhr University Bochum
- Prof. Dr. Frank Glorius, professor of Organic Chemistry at Westphalian Wilhelms University of Münster
- Prof. Dr. Arnaud Aubert, who researches at the Institute of Neurosciences at Tours University in France
- Prof. Dr. William Wade, professor of Oral Microbiology at King's College London.
As well as the aforementioned scientists, the company also has existing open networks and exchanges with international experts in other business divisions as well. For example, the Life Essentials division has been working with external scientists in developing new cosmetic ingredients.
In 2010, a Scientific Advisory Board was founded for the Flavor & Nutrition division, which is devoted to developing new ingredients for nutritional supplements as well as concepts for healthier and more functional foods.