• webinar.iraj@gmail.com
  • +91-8895689682

About the Webinar

Welcome to the official website of the  International Webinar on Biochemical and Nutritive values of Edible Flowers (IWBNEF-2021). The conference/Webinar will be held online. The Webinar will be organized by Academics Conference Network in Association with Institute of Research and Journals-IRAJ on 16th Aug 2021.

Features of the webinar

This webinar will uncover the populated world, people are demanding for more tasty and attractive food stuffs.

The quality of the food and aesthetic aspects contribute the appearance of consumed meals. This increasing demand has been still associated with efforts of producers and manufactures of ready-to- cook food to extend and improve their offerings and to introduce new kinds of dishes.

Moreover, new food processing technologies as well as new logistic methods and quick distribution of cooled and preserved foodstuffs has enabled us to return to earlier common and widespread food sources.

Who can attend our live webinar ?

Academicians

Business Leaders

Research Scholars

Industrialists

Students

Exhibitors

Researchers & Innovators

All the Stakeholders (both Academia & Industry)

Benefits

Note : Only attendees who will attend the whole Webinar will be eligible to receive the certificate of Participation.

  • E-Certificate will be provided to all the participants.
  • Recorded Video of the webinar series will be shared to all the participants.
  • To get connected with professionals all across the globe.
  • Experts/Speakers Documents(PPT(s),PDF(s) and Tutorial Video(s) etc.) of the webinar will be shared to all the participants.
  • Research and Publication assistance will be provided in all fields.
 

Webinar at a glance

International Webinar on Biochemical and Nutritive values of Edible Flowers (IWBNEF-2021) will be an engaging online event where Innovative information concerning the composition and nutritional value of edible flowers is also an important reason for their consumption. Around the world, since as early as roman times, flowers were used to enhance flavour and aroma, they add coloring and garnish the cooking. As beauty and fragrance have always affected the human senses, flowers can draw the attention with their color and scent. Edible flowers are flowers that can be consumed safely and they are becoming more popular as evidenced by an increase in the number of edible flower cookbooks, culinary magazine articles, and television shows.

Features of the webinar

The objective features of webinars exploring different types of preparations can be done in edible flowers because of their textures,scent, taste, aroma, colour and flavors. Floral flavors range from snappy to sweet. These dazzling beauties are gaining popularity for their high creative. Edible flowers can be used as vinegar for cooking, marinades, dressings for salads, in drinks, jellies, soups stuffed or used in stir-fry dishes, in desserts and for herbal butter, pancakes, crepes, waffles, to decorate cakes and in confectionaries. (Belsinger, 1991).

Our Associates

upcoming conference

Topics

                    
				                
                 
    
                           
                           
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                                Collection of Plant Material.
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  • 
                                Chemicals used & Preparation of the flower samples.
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  • 
                                Extraction and Estimation of Total Proteins (True Proteins).
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  • 
                                Determination of Protein.
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  • 
                                Extraction and Estimation of total soluble Carbohydrates.
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  • 
                                Results and Discussion.
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Our Expert Speaker

Dr.Miss. R.Mary Josephine

Associate Professor in Botany & Head(Retd)

Dean of Academics, Nirmala College for Women, Coimbatore, Tamilnadu, India

For More Details Contact

Conference Coordinator

Phone

+91-8280047516 (Call / Whatsapp)

Email

webinar.iraj@gmail.com

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