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

Tuesday, 26 March
- Tue, 26 Mar
- Wed, 27 Mar
- 12:00 → 13:00
  
  Lunch and Registration 1h
- 13:00 → 13:10
  
  Welcome 10m
  
  Speaker: Dr. Marjolein Thunnisen (Science Director, MAX IV Laboratory)
- 13:10 → 13:40
  
  Mouthfeel – how texture makes taste 30m
  
  Prof. Ole Mouritsen, Taste for Life, Copenhagen University, Denmark
  
  Speaker: Prof. Ole Mouritsen (Taste for Life, Copenhagen University, Denmark)
- 13:40 → 14:05
  
  Food Science Sweden 25m
  
  Dr. Anna Ström, Chalmers University of Technology, Sweden
  
  Speaker: Dr. Anna Ström (Chalmers University of Technology, Sweden)
- 14:05 → 14:25
  
  Imaging Food and Packaging 20m
  
  Dr. Stephen Hall, Lund Institute of Advanced Neutron and X-ray Science, Sweden
  
  Speaker: Stephen Hall (Lund Institute of Advanced Neutron and X-ray Science, Sweden)
- 14:25 → 14:40
  
  Neutron scattering in Food science and Technology 15m
  
  Dr. Judith Houston, European Spallation Source, ERIC
  
  Speaker: Dr. Judith Houston
- 14:40 → 15:10
  
  Coffee Break & Mingle 30m
- 15:10 → 15:55
  Industrial Challenges
  - 15:10
    
    Oatly 15m
  - 15:25
    
    Tetra Pak 15m
  - 15:40
    
    Carlsberg 15m
- 15:55 → 16:10
  
  Short break and Vitamin shot 15m
- 16:10 → 16:35
  
  Food science at LTH 25m
  
  Prof. Björn Bergenståhl, Lund University, Sweden
  
  Speaker: Prof. Björn Bergenståhl (Lund University, Sweden)
- 16:35 → 16:55
  
  Structural food science at KU-FOOD: a look to the future 20m
  
  Speaker: Dr. Jacob J. K. Kirkensgaard (Copenhagen University, Denmark)
- 16:55 → 17:10
  
  Casein at long length scales 15m
  
  Speaker: Dr. Gregory Smith (Niels Bohr Institute, Denmark)
- 17:10 → 22:00
  Visit to the Vineyard w Talk, Refreshments and Dinner
  - 17:10
    
    Bus transfer to Flädie Mat & Vingård 20m
  - 17:30
    
    Presentation of the Vineyard + Refreshments 1h
  - 18:30
    
    Neutrons, X-rays and complementary techniques in foods at RISE 30m
    
    Prof. Niklas Lorén, RISE, Sweden
    Dr. Leif Lundin, RISE, Sweden
    Dr. Emanuel Larsson, RISE, Sweden
  - 19:00
    
    Dinner 3h
Wednesday, 27 March
- Tue, 26 Mar
- Wed, 27 Mar
- 09:00 → 09:30
  
  Meat proteins under processing 30m
  
  Dr. Camille Loupiac, Agrosup Dijon, France
  
  Speaker: Dr. Camille Loupiac (Agrosup Dijon, France)
- 09:30 → 09:50
  
  Food and Nutrition Science at Chalmers- Possibilities of getting enlightened! 20m
  
  Prof. Rikard Landberg, Chalmers University of Technology, Sweden
  
  Speaker: Prof. Rikard Landberg (Chalmers University of Technology, Sweden)
- 09:50 → 11:30
  Working groups
  - 09:50
    
    Working groups – Introduction and aims 10m
  - 10:00
    
    Coffee break + find your working group 20m
  - 10:20
    
    Group A: Impact of processing on food quality and structure and how it can be optimized 1h 10m
  - 10:20
    
    Group B: Micro and macro structure of food products, influence on the sensory perception 1h 10m
  - 10:20
    
    Group C: Enhancing the health benefits of food through optimized composition and processing 1h 10m
  - 10:20
    
    Group D: Environmental impact of food 1h 10m
- 11:30 → 12:00
  
  Final Discussion and Conclusions 30m
- 12:00 → 13:00
  
  Lunch 1h
- 13:00 → 15:00
  
  Guided tour of MAX IV

Workshop - Northern Lights on Food

Auditorium

Kulturen