Saffron, a spice comprised of the dried red stigmas of the plant Crocus sativus L., is highly valued as a food ingredient, a dye or a medicine.
>> Research in the fields of biology, chemistry, pharmacology, and medicine had as a result accummultion of scientific evidence for the health benefits of saffron constituents, which offers great prospects for industrial
applications of the product or its active constituents.
>> Symposium topics are:
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Crocus sativus L. and allies: biology, diversity...
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Cultivation-harvesting techniques & prospective
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Processing & quality control
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International standards with regard to current knowledge & consumer demands
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Financial aspects
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Health properties of saffron constituents
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Food, pharmaceutical, cosmetic and other applications with commercial interest
20-23 May 2009
Cultural Center
Village Krokos
Kozani, Greece
Contact:
Dr. Maria Tsimidou
Tel.: +30 2310 997847
Fax: +30 2310 997779
e-mail: tsimidou@chem.auth.gr
[Organizers: AUTH & ISHS]
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