Workshop on Synchrotron X-ray and Neutron application to Food Science and Technology

Presentations

11. Building a research infrastructure for food, nutrition & health

Poster

Building a research infrastructure for food, nutrition & health – what can the Richfields/FNHRI initiative learn from the Synchrotron X‐ray and Neutron facility?

14. Crystallography in food science: the case story of chymosin

Prof. Sine Larsen (University of Copenhagen)

Oral

Enzymes are proteins that catalyze biological processes, they are essential for biological function and life. In food sciences enzymes can play many different roles either in the degradation/transformation of natural food products or in the synthesis of new products. Previously most enzymes used in the food industry were obtained by natural sources, but the development of advanced...

15. Imaging the structure of bread

Camilla Öhgren (RISE)

Oral

Product Design and Perception at RISE Agrifood and Bioscience has long experience of characterization and evaluation of microstructures at different length-scales in relation to material properties and functionality. Different microscopy techniques are available for soft materials such as light microscopy (LM), confocal laser scanning microscopy (CLSM) and electron microscopy (TEM) and...

12. Insight into casein as studied by X-ray and neutron scattering

Erik Brok (University of Copenhagen)

Oral

The colloidal structure of casein micelles is of crucial importance for the use of milk in food products. Casein makes up the majority of protein in milk (about 80% for cow’s milk), and in pure milk the casein is assembled into so-called casein micelles. The casein micelles are spherical particles with a size of hundreds of nanometers and with an internal structure that is not completely understood.

5. Introduction to the use of large-scale facilities for food science and technology

Dr Andrew Jackson (European Spallation Source)

Oral

Large scale facilities, in particular synchrotron x-ray sources and neutron source, provide a variety of tools for structural and chemical characterisation. The range of methods available for atomic to millimetre scale characterisation of food and food related materials will be presented. The complementarity of x-ray and neutron methods will be discussed and some examples of existing...

16. Neutron imaging: from meat cooking to protein hydration

Camille Loupiac (Université de Bourgogne- AgroSup Dijon)

Oral

The food scientist is commonly confronted with the challenge of modifying the formulation of a food product. The objective may be to enhance the taste, texture or appearance of the food, to produce a product with a longer shelf-life or a healthier image, or to improve manufacturing efficiency by incorporating a cheaper ingredient or adopting a new processing technology. The speed with which...

18. Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Jens Risbo (University of Copenhagen)

Oral

Texture, mouthfeel and rheology of food are related to the underlying food structure. Microscopy is the work horse in deducing food structure. The understanding and prediction of texture, mouthfeel and rheology is hampered by the lack of suitable non-destructive 3D imaging techniques with submicron resolution. We present results of quantitative ptychographic X-ray computed tomography applied...

4. Seeing Through Food - New X-ray Imaging Modalities in Food Science

Dr Mikkel Schou Nielsen (DFM)

Poster

Applications of X-ray imaging within food science has previously been limited by the poor contrast in conventional X-ray absorption. However, this has changed with the advent of phase-contrast and dark-field imaging. Due to the increased sensitivity towards small variations in electron density in soft matter materials, phase-contrast imaging have demonstrated improved signal-to-noise...

10. SELF-ASSEMBLIES BASED ON THE NEW OMEGA-3 LIPID EICOSAPENTAENOIC ACID MONOGLYCERIDE

Anan Yaghmur (University of Copenhagen)

Oral

ω-3 PUFA supplements are not only available in free fatty acid, triglyceride, ethyl ester, and phospholipid-enriched forms but they are also available in the form of monoglycerides (monoacylglycerols): eicosapentaenoic acid (MAG-EPA), docosahexaenoic acid (MAG-DHA), and docosapentaenoic acid (MAG-DPA) monoglycerides, respectively. Recent studies demonstrated the potential therapeutic use of...

7. Self-assembly in food systems

Martin Lesser (Nestlé, Switzerland)

Oral

The increasing importance of health & wellbeing from a healthcare system perspective urges Food Industry to speed up their research and development work of new innovative products, which allow the consumers to better sustain or promote their personal health and wellbeing. Other key market trends are pleasure, convenience, naturalness of the food, or appealing taste and aroma.

8. Small-angle scattering study on the lecithin stabilizer layer structure in tetracosane-water nanoemulsions and -suspensions

Mr Martin Schmiele (University of Copenhagen)

Poster

The interfacial stabilizer layer in lipid emulsions and suspensions controls the lipid oxidation of encapsulated bioactive compounds and the crystallization of the nanoemulsions. As a model system tetracosane (C24 alkane, TCS) nanodispersions stabilized by the lecithin 1,2-dimyristoyl-sn-glycero- 3-phosphocholine (DMPC) was considered here. The emulsion droplets (about 65 nm in...

1. Synchrotron SAXS and SANS Reveal the Formation of Functional Nanostructures during Food Digestion

Dr Stefan Salentinig (Swiss Federal Laboratories for Materials Science and Technology)

Oral

The combination of in situ time-resolved small angle X-ray- and neutron scattering combined with cryogenic transmission electron microscopy can provide unique insights into transient soft nanostructures during food digestion and processing. In this presentation, the discovery of highly ordered geometric nanostructures during the in vitro digestion of food emulsions such as milk and...

13. The need for advanced characterization tools in food processing and packaging industry

Mats Qvarford (Tetra Pak)

Oral

In development and quality assurance reliable material analysis and characterization methods are of prime importance. Lately more advanced virtual engineering methods calls for more advanced material characterization to have the adequate input parameters. This and the possibilities to have in situ and dynamic processes studied at ESS and MAX IV make these facilities very interesting for the...

9. Understanding and Improving Sustainable Water Purification Processes that use seeds from Moringa Trees

Adrian Rennie (Uppsala University)

Oral

Pure water is essential for good health. It is necessary for food preparation and sanitation. Supply of water is still a major challenge and technology that can be used without specialist support in remote and rural areas is still needed in many countries. An extract from the seeds of the Moringa oleifera tree that is principally a low molecular mass protein is known to be efficient as a...

17. X-ray grating-based imaging of food - from synchrotrons to production lines

Dr Mikkel Nielsen (DFM - Danish National Metrology Institute)

Oral

In the last decade, X-ray imaging using a grating-interferometer (XGI) has evolved from synchrotron research to commercially available lab equipment. Besides the conventional attenuation-based contrast, XGI offers the complementary phase-contrast and dark-field modalities. As these are especially sensitive towards soft-tissue samples, applications within food science have long received...