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UID:a5bbc8f10a430e9f1d3e62e140d9d58e
CATEGORIES:Public Events - Lectures
CREATED:20260825T101310
SUMMARY:Webinar with Margarida Teixeira - Edible Flowers, When Chemistry Meets Food Innovation
LOCATION:Zoom
DESCRIPTION:<h2 style="text-align: center;">Edible Flowers: When Chemistry Meets Food I
 nnovation</h2><p style="text-align: justify;">Edible flowers are gaining in
 creasing attention as sustainable ingredients that combine natural colour, 
 flavour and bioactive compounds. Beyond their aesthetic appeal, many specie
 s are rich in anthocyanins and other phytochemicals with potential health b
 enefits, making them promising candidates for the development of innovative
  functional foods.</p><p style="text-align: justify;">This webinar will pro
 vide an overview of the growing scientific interest inedible flowers, from 
 their chemical composition, food safety and sensory properties to their pot
 ential applications in food systems. Particular attention will be given to 
 the butterfly pea flower (Clitoria ternatea), a unique source of highly acy
 lated anthocyanins known as ternatins, which are responsible for its remark
 able natural blue colour and exceptional stability.</p><p style="text-align
 : justify;">The talk will present findings from the FLOWERWISE PhD project,
  exploring how the structural complexity of these pigments influences their
  stability, digestive behaviour and intestinal absorption. Finally, opportu
 nities and challenges associated with incorporating edible flowers into inn
 ovative and sustainable food products will be discussed.</p><p></p><!-- Nos
 cript content for added SEO --><noscript><a href="https://www.eventbrite.co
 .uk/e/webinar-with-margarida-teixeira-tickets-1996799261343" rel="noopener 
 noreferrer" target="_blank">Buy Tickets on Eventbrite</a></noscript><!-- Yo
 u can customise this button any way you like --><p style="text-align: cente
 r;"><button id="eventbrite-widget-modal-trigger-1996799261343" type="button
 ">Book your spot</button></p><p><script src="https://www.eventbrite.co.uk/s
 tatic/widgets/eb_widgets.js"></script><script type="text/javascript">    va
 r exampleCallback = function() {        console.log('Order complete!');    
 };    window.EBWidgets.createWidget({        widgetType: 'checkout',       
  eventId: '1996799261343',        modal: true,        modalTriggerElementId
 : 'eventbrite-widget-modal-trigger-1996799261343',        onOrderComplete: 
 exampleCallback    });</script></p><p style="text-align: justify;">Margarid
 a Teixeira is a PhD student in Sustainable Chemistry at the University of P
 orto, currently developing the FCT-funded PhD project FLOWERWISE, which inv
 estigates anthocyanin-rich edible flowers as sustainable ingredients for fu
 nctional foods. Her research focuses on the chemistry, stability, bioaccess
 ibility and bioavailability of edible flower anthocyanins, with particular 
 emphasis on butterfly pea flower and other edible flowers rich in acylated 
 anthocyanins. She holds a BSc in Biochemistry from the University of Coimbr
 a and an MSc in Biochemistry from the University of Porto, Portugal. Since 
 beginning her research on edible flowers, she has published three first-aut
 hor journal articles, including are view article, contributed as first auth
 or to a book chapter, and presented her work at several national and intern
 ational conferences. Her research has been recognised with several awards, 
 most recently the Early Career Flower Award from the British Society of Fla
 vourists and the Best Oral Communication Award at the 12th International Wo
 rkshop on Anthocyanins &amp; Betalains for her research on butterfly pea fl
 ower anthocyanins.</p><p></p>
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
DTSTAMP:20260828T061408
DTSTART;TZID=Europe/London:20261015T183000
DTEND;TZID=Europe/London:20261015T200000
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TRANSP:OPAQUE
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