BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:Europe/London BEGIN:STANDARD DTSTART:20251026T010000 RDATE:20260329T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20261025T010000 RDATE:20270328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20271031T010000 RDATE:20280326T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20281029T010000 RDATE:20290325T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20291028T010000 RDATE:20300331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20301027T010000 RDATE:20310330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20311026T010000 RDATE:20320328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:DAYLIGHT DTSTART:20251014T183000 RDATE:20251026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20260329T020000 RDATE:20261025T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20270328T020000 RDATE:20271031T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20280326T020000 RDATE:20281029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20290325T020000 RDATE:20291028T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20300331T020000 RDATE:20301027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20310330T020000 RDATE:20311026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:a5bbc8f10a430e9f1d3e62e140d9d58e CATEGORIES:Public Events - Lectures CREATED:20260825T101310 SUMMARY:Webinar with Margarida Teixeira - Edible Flowers, When Chemistry Meets Food Innovation LOCATION:Zoom DESCRIPTION:Edible Flowers: When Chemistry Meets Food InnovationEdible flowers are gain ing increasing attention as sustainable ingredients that combine natural co lour, flavour and bioactive compounds. Beyond their aesthetic appeal, many species are rich in anthocyanins and other phytochemicals with potential he alth benefits, making them promising candidates for the development of inno vative functional foods.\nThis webinar will provide an overview of the grow ing scientific interest inedible flowers, from their chemical composition, food safety and sensory properties to their potential applications in food systems. Particular attention will be given to the butterfly pea flower (Cl itoria ternatea), a unique source of highly acylated anthocyanins known as ternatins, which are responsible for its remarkable natural blue colour and exceptional stability.\nThe talk will present findings from the FLOWERWISE PhD project, exploring how the structural complexity of these pigments inf luences their stability, digestive behaviour and intestinal absorption. Fin ally, opportunities and challenges associated with incorporating edible flo wers into innovative and sustainable food products will be discussed.\n\nBu y Tickets on Eventbrite (https://www.eventbrite.co.uk/e/webinar-with-margar ida-teixeira-tickets-1996799261343)Book your spot\n var exampleCallback = function() { console.log('Order complete!'); }; window.EBWid gets.createWidget({ widgetType: 'checkout', eventId: '1996799 261343', modal: true, modalTriggerElementId: 'eventbrite-widg et-modal-trigger-1996799261343', onOrderComplete: exampleCallback });\nMargarida Teixeira is a PhD student in Sustainable Chemistry at the U niversity of Porto, currently developing the FCT-funded PhD project FLOWERW ISE, which investigates anthocyanin-rich edible flowers as sustainable ingr edients for functional foods. Her research focuses on the chemistry, stabil ity, bioaccessibility and bioavailability of edible flower anthocyanins, wi th particular emphasis on butterfly pea flower and other edible flowers ric h in acylated anthocyanins. She holds a BSc in Biochemistry from the Univer sity of Coimbra and an MSc in Biochemistry from the University of Porto, Po rtugal. Since beginning her research on edible flowers, she has published t hree first-author journal articles, including are view article, contributed as first author to a book chapter, and presented her work at several natio nal and international conferences. Her research has been recognised with se veral awards, most recently the Early Career Flower Award from the British Society of Flavourists and the Best Oral Communication Award at the 12th In ternational Workshop on Anthocyanins & Betalains for her research on bu tterfly pea flower anthocyanins.\n\n X-ALT-DESC;FMTTYPE=text/html:

Edible Flowers: When Chemistry Meets Food I nnovation

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.

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.

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.

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 & Betalains for her research on butterfly pea fl ower anthocyanins.

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