Antho.EFlos​ funded by FCT in the '22 Edition

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Hélder Oliveira just got accepted it's application AnthoE.Flos under the scope of the Research Funding 2022 Edition from FCT 2022.01014.PTDC). 

AnthoEFlos was the first of the Agriculture, Forestry and Fisheries Panel with a grade of 8,6/9 and a total of 50,000 € for 18 months of scientific development.

 

The project will be dedicated to study different species of Edible Flowers as an alternative source of acylated anthocyanins, by focusing its efforts on their health benefits and bioavailability.

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5 million € granted to FoodPhenoLab as leaders of the consortium WHEATBIOME​

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Susana Soares and Rosa Perez-Gregorio, just got accepted their application WHEATBIOME under the scope of the Research and Innovation Actions from Horizon Europe (HORIZON-CL6-2022-FARM2FORK-01) with a total of 5,060,547.5€ !

 

 

The WHEATBIOME project will contribute to the understanding of wheat microbiome role on sustainable development by undertaking
cutting-edge research with strong collaboration between academia, industry, food system actors and governmental authorities distributed along 13 different entities from 6 EU countries, and will explore the role of microbiomes in wheat production systems in a broad approach from soil to plate to:
• Understand the effect of biotic/abiotic factors on wheat microbiomes
• Unravel the soil-plant microbiome cross-talking on wheat metabolism and nutritional quality, and deliver sustainable farming practices for resilient
and nutritious wheat crops 
• Discover new fermentation capacities within endogenous wheat microbiomes and develop novel foods and feeds.
• Study the role of microbial fermentations in food/feed quality and reduce food waste by recirculating wheat by-products.
• Determine the interactions between new wheat-derived food products and the human/animal microbiota, and its effect on human and animal health.

• Assess the perception of food system actors and citizens about microbiomes within food systems. 

Publication about Flavylium-Based Dyes on Chemical Reviews

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Checkout our recent publication about Natural and Synthetic Flavylium-Based Dyes, published in the most important journal of Multidisciplinary Chemistry, coordinated by Luis Cruz, where the comprehension of how the chemistry of these compounds affects their chromatic properties is assessed.

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This work counted with the collaborations of Nova Lisbon University, result of our long scientific relations with Prof. Fernando Pina.

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DOI: 10.1021/acs.chemrev.1c00399

Publication about Polyglycosylated Anthocyanins on Comprehensive Reviews in Food Science and Food Safety 

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Checkout our recent publication about this type of anthocyanin published in one of the most important journals of Food Science, where we challenge you the rethink the present perspective of anthocyanin in different fields. 

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This work counted with the collaborations of Wuhan Polytechnic University, result of our long scientific relations with Prof. Jingren He.

 

DOI 10.1111/1541-4337.12970

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Susana Soares was awarded with an ERC starting grant

 

Susana was always a researcher with a tremendous capacity to be on the top front of Science. The attribution of an ERC is the culmination of its hard work during the last few years, and represents the excellent research done by our group at foodphenolab and LAQV.

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During the next few years, Susana will devote her research focus on the development of biosensors to understand how food, taste and sensing are comprehended by our brain.