Workshop - Northern Lights on Food (26-27 March 2019)

Workshop - Northern Lights on Food

from Tuesday, 26 March 2019 (12:00) to Wednesday, 27 March 2019 (15:00)

Monday, 25 March 2019
Tuesday, 26 March 2019

12:00 Lunch and Registration
Lunch and Registration
12:00 - 13:00
Room: Auditorium
13:00 Welcome - Marjolein Thunnisen (Science Director, MAX IV Laboratory)
Welcome
- Marjolein Thunnisen (Science Director, MAX IV Laboratory)
13:00 - 13:10
Room: Auditorium
13:10 Mouthfeel – how texture makes taste - Ole Mouritsen (Taste for Life, Copenhagen University, Denmark)
Mouthfeel – how texture makes taste
- Ole Mouritsen (Taste for Life, Copenhagen University, Denmark)
13:10 - 13:40
Room: Auditorium Prof. Ole Mouritsen, Taste for Life, Copenhagen University, Denmark
13:40 Food Science Sweden - Anna Ström (Chalmers University of Technology, Sweden)
Food Science Sweden
- Anna Ström (Chalmers University of Technology, Sweden)
13:40 - 14:05
Room: Auditorium Dr. Anna Ström, Chalmers University of Technology, Sweden
14:05 Imaging Food and Packaging - Stephen Hall (Lund Institute of Advanced Neutron and X-ray Science, Sweden)
Imaging Food and Packaging
- Stephen Hall (Lund Institute of Advanced Neutron and X-ray Science, Sweden)
14:05 - 14:25
Room: Auditorium Dr. Stephen Hall, Lund Institute of Advanced Neutron and X-ray Science, Sweden
14:25 Neutron scattering in Food science and Technology - Judith Houston
Neutron scattering in Food science and Technology
- Judith Houston
14:25 - 14:40
Room: Auditorium Dr. Judith Houston, European Spallation Source, ERIC
14:40 Coffee Break & Mingle
Coffee Break & Mingle
14:40 - 15:10
Room: Auditorium
15:10
15:10 - 15:55
Room: Auditorium
Contributions

15:10 Oatly

15:25 Tetra Pak

15:40 Carlsberg
15:55 Short break and Vitamin shot
Short break and Vitamin shot
15:55 - 16:10
Room: Auditorium
16:10 Food science at LTH - Björn Bergenståhl (Lund University, Sweden)
Food science at LTH
- Björn Bergenståhl (Lund University, Sweden)
16:10 - 16:35
Room: Auditorium Prof. Björn Bergenståhl, Lund University, Sweden
16:35 Structural food science at KU-FOOD: a look to the future - Jacob J. K. Kirkensgaard (Copenhagen University, Denmark)
Structural food science at KU-FOOD: a look to the future
- Jacob J. K. Kirkensgaard (Copenhagen University, Denmark)
16:35 - 16:55
Room: Auditorium
16:55 Casein at long length scales - Gregory Smith (Niels Bohr Institute, Denmark)
Casein at long length scales
- Gregory Smith (Niels Bohr Institute, Denmark)
16:55 - 17:10
Room: Auditorium
17:10
17:10 - 22:00
Contributions

17:10 Bus transfer to Flädie Mat & Vingård

17:30 Presentation of the Vineyard + Refreshments

18:30 Neutrons, X-rays and complementary techniques in foods at RISE

19:00 Dinner
Wednesday, 27 March 2019
09:00 Meat proteins under processing - Camille Loupiac (Agrosup Dijon, France)
Meat proteins under processing
- Camille Loupiac (Agrosup Dijon, France)
09:00 - 09:30
Room: Auditorium Dr. Camille Loupiac, Agrosup Dijon, France
09:30 Food and Nutrition Science at Chalmers- Possibilities of getting enlightened! - Rikard Landberg (Chalmers University of Technology, Sweden)
Food and Nutrition Science at Chalmers- Possibilities of getting enlightened!
- Rikard Landberg (Chalmers University of Technology, Sweden)
09:30 - 09:50
Room: Auditorium Prof. Rikard Landberg, Chalmers University of Technology, Sweden
09:50
09:50 - 11:30
Room: Auditorium
Contributions

09:50 Working groups – Introduction and aims

10:20 Group D: Environmental impact of food

10:20 Group C: Enhancing the health benefits of food through optimized composition and processing

10:20 Group B: Micro and macro structure of food products, influence on the sensory perception

10:20 Group A: Impact of processing on food quality and structure and how it can be optimized
11:30 Final Discussion and Conclusions
Final Discussion and Conclusions
11:30 - 12:00
Room: Auditorium

12:00 Lunch
Lunch
12:00 - 13:00
Room: Auditorium

13:00

13:00 - 15:00
Room: Auditorium