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

5 Dec 2017, 12:00 → 6 Dec 2017, 15:30 Europe/Stockholm

Brainstorm (Scandic Star Lund)

The two major research facilities the MAX IV synchrotron and the European Spallation Source (ESS) will open up unique opportunities for the advancement of research in many fields of research in the Öresund-Kattegatt-Skagerack region. This is particularly true for the food science research, where both research institutions and food industry are particularly important in the region. Food is also something that concerns us all on a daily bases. The consumer demand for leaner, safer and more sustainable food products and processing has increased the demand for more sophisticate but yet non-invasive techniques. Here Synchrotron X-ray and Neutron techniques have in the past to reveal structure of casein micelles in milk, the structure of fat, food protein structures in bulk and interfaces as well as emulsion structures.

The development of the two new sources in the region, as well as existing large scale facilities, have open up new possibilities to study complex food system. We would like invite you this workshop, organized within the EU Interreg project ESS & MAX IV: Cross Border Science and Society (MAX4ESSFUN) and hope it will inspire you as a food scientist in academia and industry to make use of the new opportunities MAX IV and ESS offer you. We are happy to offer a program with both prominent food scientist and neutron and x-ray specialist who have worked food applications. But most importantly we are looking forward to your active participation in discussions, poster and oral presentations.

So sign up today and we are encouraging you to submit an abstract for oral or poster presentation based on relevant research, but also open question you think that neutron and x-rays can help you answer. The meeting will be held at Elite Hotel Ideon, Lund and starts with lunch on the 5 December and finish with Lunch on the 6 December with get together and dinner on the 5 December. The participation is free but limited to 60 people. The event is sponsored by MAX4ESSFUN.

Program Program_Workshop_on_Synchrotron_X-ray_and_Neutron_application_to_Food_Science_and_Technology_20171129.pdf

Tuesday 5 December

12:00 → 13:30 Lunch & Registration

13:30 → 13:35 Welcome

13:35 → 14:00 TBA

14:00 → 14:30 Self-Assembly in Food: Martin Leser, Nestlé

14:30 → 14:50 Water purification using seeds from African moringa trees: Adrian Rennie, Uppsala University

14:50 → 15:10 Contributed talk

15:10 → 15:30 Contributed talk

15:30 → 16:00 Coffee & Discussion

16:00 → 16:20 Insight into casein, as studied by x-ray and neutron scattering: Søren Roi Midtgaard/Erik Brok, NBI, Copenhagen

16:20 → 16:40 TBA: Mats Qvarford, Tetra Pak

16:40 → 17:00 Food Emulsions: Björn Bergenståhl, Lund University

17:00 → 17:30 Visions for food science and technology, using advanced methods: Harry Barraza, Arla Foods

17:30 → 18:00 Discussion, Kell Mortensen, NBI

18:00 → 19:00 Poster session with refreshments

19:00 → 22:00 Dinner

Wednesday 6 December

09:00 → 09:30 Crystallography in Food Science: Sine Larsen, Copenhagen University

09:30 → 09:50 Fat crystallization: Lars Wiking, Aarhus University

09:50 → 10:20 Coffee

10:20 → 10:50 X-ray imaging in Food Sciences: Henning Friis Poulsen, DTU

10:50 → 11:20 From neutron imaging to study meat to protein hydration: Camille Lopiac, Universtiy of Burgundy and AgroSup Dijon, France

11:20 → 11:35 TBA: Camilla Öhgren, Chalmers

11:35 → 11:50 Contributed talk

11:50 → 12:10 Imaging metals, cigarets ... in food products: Mikkel Schou Nielsen, DFM

12:10 → 12:30 Fat structure: Jens Risbo, University of Copenhagen

12:30 → 13:30 Lunch

13:30 → 15:30 Visit to MAX IV for registered visitors