Workshop on Synchrotron X-ray and Neutron application to Food Science and Technology
from
Tuesday 5 December 2017 (12:00)
to
Wednesday 6 December 2017 (15:30)
Monday 4 December 2017
Tuesday 5 December 2017
12:00
Lunch & Registration
Lunch & Registration
12:00 - 13:30
Room: Brainstorm
13:30
Welcome
13:30 - 13:35
Room: Brainstorm
13:35
TBA
13:35 - 14:00
Room: Brainstorm
14:00
Self-Assembly in Food: Martin Leser, Nestlé
Martin Leser, Nestlé
14:00 - 14:30
Room: Brainstorm
14:30
Water purification using seeds from African moringa trees: Adrian Rennie, Uppsala University
Adrian Rennie, Uppsala University
14:30 - 14:50
Room: Brainstorm
14:50
Contributed talk
14:50 - 15:10
Room: Brainstorm
15:10
Contributed talk
15:10 - 15:30
Room: Brainstorm
15:30
Coffee & Discussion
15:30 - 16:00
Room: Brainstorm
16:00
Insight into casein, as studied by x-ray and neutron scattering: Søren Roi Midtgaard/Erik Brok, NBI, Copenhagen
Søren Roi Midtgaard/Erik Brok, NBI, Copenhagen
16:00 - 16:20
Room: Brainstorm
16:20
TBA: Mats Qvarford, Tetra Pak
Mats Qvarford, Tetra Pak
16:20 - 16:40
Room: Brainstorm
16:40
Food Emulsions: Björn Bergenståhl, Lund University
Björn Bergenståhl, Lund University
16:40 - 17:00
Room: Brainstorm
17:00
Visions for food science and technology, using advanced methods: Harry Barraza, Arla Foods
Harry Barraza, Arla Foods
17:00 - 17:30
Room: Brainstorm
17:30
Discussion, Kell Mortensen, NBI
17:30 - 18:00
Room: Brainstorm
18:00
Poster session with refreshments
18:00 - 19:00
Room: Brainstorm
19:00
Dinner
Dinner
19:00 - 22:00
Room: Restaurant
Wednesday 6 December 2017
09:00
Crystallography in Food Science: Sine Larsen, Copenhagen University
Sine Larsen, Copenhagen University
09:00 - 09:30
Room: Brainstorm
09:30
Fat crystallization: Lars Wiking, Aarhus University
Lars Wiking, Aarhus University
09:30 - 09:50
Room: Brainstorm
09:50
Coffee
Coffee
09:50 - 10:20
Room: Brainstorm
10:20
X-ray imaging in Food Sciences: Henning Friis Poulsen, DTU
Henning Friis Poulsen, DTU
10:20 - 10:50
Room: Brainstorm
10:50
From neutron imaging to study meat to protein hydration: Camille Lopiac, Universtiy of Burgundy and AgroSup Dijon, France
Camille Lopiac, Universtiy of Burgundy and AgroSup Dijon, France
10:50 - 11:20
Room: Brainstorm
11:20
TBA: Camilla Öhgren, Chalmers
Camilla Öhgren, Chalmers
11:20 - 11:35
Room: Brainstorm
11:35
Contributed talk
11:35 - 11:50
Room: Brainstorm
11:50
Imaging metals, cigarets ... in food products: Mikkel Schou Nielsen, DFM
Mikkel Schou Nielsen, DFM
11:50 - 12:10
Room: Brainstorm
12:10
Fat structure: Jens Risbo, University of Copenhagen
Jens Risbo, University of Copenhagen
12:10 - 12:30
Room: Brainstorm
12:30
Lunch
Lunch
12:30 - 13:30
Room: Brainstorm
13:30
Visit to MAX IV for registered visitors
13:30 - 15:30
Room: Brainstorm