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Molecules Webinar | Food Chemistry: A Focus on Natural and Thermally-Induced Food Color

10 Feb 2023, 14:00 (CET)

Food Colorants, Anthocyanins, Heat Treatment, Gut Microbiota
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Welcome from the Chair

34th Molecules Webinar

Food Chemistry: A Focus on Natural and Thermally-Induced Food Color

Food Chemistry is a very wide topic, including the chemical reactivity and properties of food components, related mainly to their nutritional, sensory, and safety properties. In this context, this webinar will focus on on recent advances in the study of the properties and opportunities of one of the main classes of natural food colorants, that is, anthocyanins, and, on the modifications to foods during heat treatment and their effects on gut microbiota composition and functionality.

Date: 10 February 2023

Time: 2:00 pm CET | 8:00 am EST | 9:00 pm CST Asia

Webinar ID: 849 1903 5011

Webinar Secretariat: molecules.webinar@mdpi.com

Chair

Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy

DETAILS
Bio
Lucia Panzella is Associate Professor of Organic Chemistry at the Department of Chemical Sciences of University of Naples “Federico II” (Italy) since 2019. She graduated at the University of Naples “Federico II” and obtained her Ph.D. in Chemical Sciences (2004) and in Experimental Dermatology (2008) at the same university. In 2007 She was winner of the Prize “L’Oreal Italia Per le Donne e la Scienza”, promoted by L’Oréal Italia in collaboration with the Italian National Commission for Unesco (2007). Her main research interests include the structural characterization, extraction and evaluation/modulation of the antioxidant properties of natural phenolic compounds, with particular reference to the exploitation of these compounds for the development of functional materials to be used in the food, cosmetic, and biomedical sectors. She is the coauthor of more than 130 publications. At present, she is Editor-in-Chief of the Colorants section of Molecules.

Invited Speakers

Research Unit 408 SQPOV Safety & Quality of Plant Products, Avignon University, France

DETAILS
Bio
Prof. Olivier DANGLES studied chemistry at the Ecole Normale Supérieure of Cachan, France (1981-1985) and obtaind a PhD of organic chemistry at the Paris - Orsay University (1989). An assistant professor at Strasbourg University (1989-1992), then a researcher at the National Center of Scientific Research (CNRS, 1992-1995), he devoted his research to the chemistry of anthocyanins (plant pigments). In 1995, he was appointed a professor of chemistry at Lyon-I University. Since 2000, he has been a professor of chemistry at Avignon University and works in a joint research unit (website: https://www6.paca.inrae.fr/sqpov) with the National Institute for Research in Agriculture, Food & Environment (INRAE). His main research topics deal with the chemistry of polyphenols and carotenoids in relation to their coloring properties and their effects on human health. In 2014 he was awarded the scientific prize of Groupe Polyphenols on the occasion of the 26th International Conference on Polyphenols in Nagoya. He is among the main authors of more than 100 publications.

Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain

DETAILS
Bio
José Ángel Rufián-Henares is Professor at the Department of Nutrition and Food Science at the University of Granada. He has more than 150 publications indexed in the Journal of Citations Reports (H index = 40). Most of the publications are located in Q1 and D1, receiving a large number of citations, so that he is included in the top 2% of world researchers in the Food Sciences & Technology area according to the Ranking of the World Scientists (Stanford university). These publications had a high impact due to the application of the analysis of thermal processing indications to control food processing and cooking methods and their effects on the gut microbiota. Prof. Rufián-Henares has participated in more than 20 research projects, leading 6 of them with a financing exceeding 7000000 euros. Right now, he is the coordinator of the European Project Stance4Health (www.stance4health.com), a large project involving 19 partners from 8 European countries about personalized nutrition. Prof. Rufian-Henares is a member of the evaluation committee of the International Foundation for Science, he also evaluates research projects for MINECO (Spain) and the Ministry of Research of Switzerland, Romania, Colombia and Chile and the European Commission (under the programs COST and Horizon 2020 and Horizon Europe).

Webinar Content

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Program

Speaker/Presentation

Time in CET

Dr. Lucia Panzella

Chair Introduction

2:00 - 2:10 pm

Prof. Dr. Oliver Dangles

The Potential of Anthocyanins as Natural Food Colorants

2:10 - 2:30 pm

Prof. Dr. José Ángel Rufián-Henares

Thermal Processing of Foods as a Way to Modify the Composition and Functionality of the Gut Microbiota

2:30 - 2:50 pm

Q&A Session

2:50 - 3:05 pm

Closing of Webinar
Dr. Lucia Panzella

3:05 - 3:10 pm

Sponsors and Partners

Organizers

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