Stefan Martens
Research and Innovation Centre
Food Quality and Nutrition Department
phone +39 0461 615541

Fulvio Mattivi
University of Trento
phone +39 0461 615259

Fondazione Edmund Mach - Via Mach 1, San Michele a/Adige, Italy

iwa2019 | Programme

Sunday 8 September 2019

18.00 – 20.00              Get together & registration (Palazzo Roccabruna, Trento) 

Monday 9 September 2019

8.00 – 9.00                   Registration opens

9.00 – 9.15                   Welcome & Opening

9.15 – 10.55                SESSION 1: Ecology, Function and Evolution – Chair: Kevin Gould

                                        PLENARY 1: Marco Landi

                                         Fresh insights on the ecological role of foliar anthocyanins: the quest for a novel


                                        Short 1: Kathy Schwinn

                                         Unlocking how red betalain pigments combat salt stress

                                        Short 2: Nicole Hughes

                                         Anthocyanin profiles of red halos surrounding Entomosporium mespili infections

                                         are similar to those of senescing and expanding leaves, suggesting an analogous


                                        Short 3: Tanja Karl

                                         Betacyanins increase salt tolerance in Australasian halophytes

10.55 – 11.25              Coffee break

11.25 – 12.55              SESSION 2: Application in Food and Industry - Chair: Richard Blackburn

                                        KEYNOTE 1: Maria Helena Damasio

                                         Trends in the Use of anthocyanins as colour in food industry

                                        Short 4: Meryem Benohoud

                                        Application of anthocyanins from fruit waste in cosmetics

                                        Short 5: Nikitia Mexi

                                         Valorisation of food industry waste via a biotransformation protocol for application

                                        in consumer products

                                        Short 6: Ana Luísa Fernandes

                                         Molecular binding between anthocyanins and pectic polysaccharides: unveiling

                                        the role of pectic polysacchardies methylation degree

12.55 – 14.15              Lunch break

14.15 – 15.25              SESSION 3: Phytochemistry and Analysis - Chair: Olivier Dangles

                                        Keynote 2: Cedric Saucier

                                         Polyphenols of rosé wines: Impact on color, aroma and influence of origin

                                        Short 7: Kumi Yoshida

                                        MS analysis of hydrangea blue-complex pigment and its direct mapping in sepals

                                        of Hydrangea macrophylla

                                        Short 8: Julie-Anne Fenger

                                        Thermal degradation of red cabbage anthocyanins with different acylation pattern

                                        at neural pH, and impact of metal binding

15.25 – 15.55              Coffee break                                    

15.55 – 17.05              SESSION 4: Biosynthesis and Genetics - Chair: Kevin Davies

                                        Keynote 3: Richard Victor Espley

                                         Filling the void – boosting the nutritional value of blueberry

                                        Short 9: Henrik Brinch-Pedersen

                                         Dissection and engineering the anthocyanin biosynthetic pathway in orange and

                                         black carrots

                                        Short 10: Ralf Stracke

                                        Functional analysis of flavonoid biosynthesis genes in Beta vulgaris

17.05 – 18.00              Poster session

18.00 – 20.00               WINE tasting and Aperitivo (Trentino Folklife Museum, San Michele all’Adige)

Tuesday 10 September 2019

9.00 – 10.30                SESSION 5: Health and Nutrition - Chair: Mary Ann Lila

                                        KEYNOTE 4: Katia Petroni

                                         Cardioprotective and anti-inflammatory properties of anthocyanin-rich corn

                                        Short 11: Odette Marianne Shaw

                                         Cyanidin and ellagitanin rich BerriQi™ Boysenberry with apple juice protects

                                         against chronic lung inflammation

                                        Short 12: Sabina Passamonti

                                         Anthocyanins in colorectal cancer prevention. A systematic review of the literature

                                        in search of molecular oncotargets

                                        Short 13: Yang Baoru

                                         Impact of anthocyanins from purple potatoes on sugar metabolism and Type II


10.30 – 11.00              Coffee break

11.00 – 12.10              SESSION 6: Phytochemistry and Analysis - Chair: Kumi Yoshida

                                        Plenary 2: Erika Salas

                                         Analysis of anthocyanins by mass spectrometry

                                        Short 14: Luis Cruz

                                         Impact of a water-soluble gallic acid-based dendrimer on the color-stabilizing

                                        mechanisms of anthocyanins

                                        Short 15: Joana Oliveira

                                         Stabilization of bluish pyranoanthocyanin pigments in aqueous systems using

                                        lignin nanoparticles

12.10 – 13.40              Lunch break                                        

13.40 – 15.40              SESSION 7: Biosynthesis and Genetics - Chair: Richard Espley

                                        Short 16: Cathie Martin

                                         How do anthocyanins get to the vacuole?

                                        Short 17: Jean Chaudiere

                                         Oxidative transformation of flavan-3-ols by anthocyanidin synthase from Vitis

                                         vinifera and the role of glutathione

                                        Short 18: Sarah Moss

                                         Why so repressed? Evolution and mechanism for suppressed anthocyanin

                                         biosynthesis altering flower colour in snapdragon

                                         Short 19: Yongyan Angel Peng

                                         Regulation of the branch points in the anthocyanin pathway is distinct to the

                                         regulation of the core pathway

                                    SESSION 8: Health and Nutrition - Chair: Victor de Freitas

                                        Plenary 3: Nuno Mateus (GP Sponsored)

                                         Exploring the colour and bioactivity of anthocyanin derivatives

15.40 – 16.10              Coffee break

16.10 – 17.00              SESSION 9: Anthocyanins in Mediterranean Diet - Chair: Fulvio Mattivi

                                        Evening lecture: Chiara Cerletti

                                         Anthocyanins, polyphenols and Mediterranean diet: messages from the Moli-sani


17.00 – 18.00              Poster session

19.00 – 22.30               Conference dinner (Maso Franch, Giovo)

Wednesday 11 September 2019

9.30 – 11.00                SESSION 10: Application in Food and Industry - Chair: Nuno Mateus

                                        KEYNOTE 5: Paolo Morazzoni

                                         Bilberry anthocyanins: industrial development of a clinically

                                        effective strandardized extract

                                        Short 20: Olivier Dangles

                                         The influence of acylation on the color and pigment stability of red cabbage

                                        anthocyanins under neutral conditions

                                        Short 21: Pradeep Kumar

                                         Deciphering the mechanism of glycosylated anthocyanin and flavonols in red

                                        mango fruits tolerance to fungal pathogens

                                        Short 22: Dominik Durner

                                         Influence of different winemaking techniques on anthocyanin fingerprints of

                                        varietal wines

11.00 – 11.30              Coffee break

11.30 – 12.40              SESSION 11: Health and Nutrition - Chair: Sabina Passamonti

                                        Keynote 6: Elke Richling

                                         Absorption and distribution of anthocyanin rutinosides in humans after

                                        consumption of a blackcurrant (Ribes nigrum L.) extract

                                        Short 23: Hélder Oliveira

                                         Recent Advances on the bioavailability of anthocyanins: a molecular approach.

                                        Short 24: Mary Ann Lila

                                         Can berry polyphenolics/anthocyanins protect the skin from environmental


12.40 – 13.00              Closing words – announcement of IWA&B 2021

13.00 – 14.00              Lunch boxes

14.00 – 18.00              Post conference wine tour                        

Download the full programme here