BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.2.3.1//EN BEGIN:VEVENT UID:355@euchems.eu DTSTART;VALUE=DATE:20240917 DTEND;VALUE=DATE:20240920 DTSTAMP:20240308T143829Z URL:https://www.euchems.eu/events/11th-international-workshop-on-anthocyan ins-and-betalains-iwab-2024/ SUMMARY:11th International Workshop on Anthocyanins and Betalains (IWA&\ ;B 2024) DESCRIPTION:The 11th International Workshop on Anthocyanins and Betalains ( IWA&\;B 2024) will be held at the University of Leeds from 17-19 Septem ber 2024. This will be the first time the conference has been held in the United Kingdom and presents a unique opportunity to meet and discuss with colleagues from all over the world\, get updated on the newest development s and insights in the colourful world of anthocyanins and betalains.\n\nTh e programme will cover the subject of anthocyanins and betalains in the fo llowing areas:\n- BIOSYNTHESIS and GENETICS\n- ECOLOGY\, FUNCTION and EVOL UTION\n- HEALTH and NUTRITION\n- PHYTOCHEMISTRY and ANALYSIS\n- APPLICATIO N in FOOD and INDUSTRY\n\nKEYNOTE SPEAKERS\n• Professor Victor de Freita s\, Department of Chemistry and Biochemistry\, University of Porto\, Portu gal\n“Anthocyanin pigments: inspiration from nature’s chemistry lab” \n• Dr. Anna-Katharine Mansfield\, Department of Food Science\, Cornell University\, USA\n“A Wine of a Different Color: Sensory Effects and Cons umer Perception of Non-traditional Grape Wines”\n• Professor Samuel Br ockington\, Department of Plant Sciences\, University of Cambridge\, UK\n “A tale of two pigments: the evolution of betalains and their mutual exc lusion with anthocyanins”\n• Dr Stefan Martens\, Research and Innovati on Center\, Area Food and Nutrition\, Edmund Mach Foundation\, Italy\n“A nthocyanidin synthase – a critical and promiscuous step in pigment biosy nthesis”\n• Professor Yuanwen Teng\, College of Agriculture and Biotec hnology\, Zhejiang University\, China\n“Research progress on the regulat ion mechanism of anthocyanin biosynthesis in pear fruit”\n• Dr Christi ne Bösch\, School of Food Science and Nutrition\, University of Leeds\, U K\n“Contribution of betalain pigments to health and gut health – evide nce from in vitro and in vivo studies”\n• Dr Iva Fernandes\, Departmen t of Chemistry and Biochemistry\, University of Porto\, Portugal\n“Chart ing New Frontiers for skin Healthcare – Unveiling the Colour and Bioacti vity of Anthocyanin and related Structures”\n\nAnthocyanins are well kno wn for their great diversity of colours\, spanning practically the whole v isible spectrum\, from orange and red through to purple and blue hues. Due to their wide distribution in nature and structural diversity they have h it headlines and are linked to a range of health benefits and diverse func tions in plants. Over the years\, the scientific community has been focusi ng on these amazing molecules trying to understand their biosynthesis\, pr operties\, bioactivities and biological relevance\, and possible applicati ons. Given their relative abundance in the diet and their chemical and bio logical versatility\, they represent a rich source of health promoting pro perties and only now are we truly beginning to understand how their absorp tion might relate to bioactivity. Similarly\, novel anthocyanin-enriching techniques are opening new opportunities for several applications in vario us industry sectors for manufacturing food and non-food products including their potential use as food additives\, cosmetics and pharmaceuticals.\n\ nSince the year 2000\, the International Workshop on Anthocyanins (IWA) ha s been the major bi-annual focus for cutting edge anthocyanin research dis semination and organised in collaboration with Groupe Polyphenols (https:/ /www.groupepolyphenols.com/). Following on from the successful introductio n of betalains at IWA2019 conference\, they are fully included in IWA&\ ;B 2024. Betalains are a class of red and yellow pigments found in specifi c plants where they replace anthocyanins. The particular shades of red to purple are distinctive and unlike that of anthocyanin pigments. Betalains include reddish to violet betacyanins and yellow to orange betaxanthins. ATTACH;FMTTYPE=image/jpeg:https://i0.wp.com/www.euchems.eu/wp-content/uplo ads/2024/03/Screenshot-2024-03-08-153042.png?fit=1622%2C701&ssl=1 CATEGORIES:Conferences,Workshops LOCATION:University of Leeds\, Leeds\, Leeds\, United Kingdom GEO:53.800755;-1.549077 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Leeds\, Leeds\, United King dom;X-APPLE-RADIUS=100;X-TITLE=University of Leeds:geo:53.800755,-1.549077 END:VEVENT END:VCALENDAR