Welcome

• Marjolein Thunnisen (Science Director, MAX IV Laboratory)

Room: Auditorium

Mouthfeel – how texture makes taste

• Ole Mouritsen (Taste for Life, Copenhagen University, Denmark)

Room: Auditorium Prof. Ole Mouritsen, Taste for Life, Copenhagen University, Denmark

Food Science Sweden

• Anna Ström (Chalmers University of Technology, Sweden)

Room: Auditorium Dr. Anna Ström, Chalmers University of Technology, Sweden

Imaging Food and Packaging

• Stephen Hall (Lund Institute of Advanced Neutron and X-ray Science, Sweden)

Room: Auditorium Dr. Stephen Hall, Lund Institute of Advanced Neutron and X-ray Science, Sweden

Neutron scattering in Food science and Technology

• Judith Houston

Room: Auditorium Dr. Judith Houston, European Spallation Source, ERIC

Food science at LTH

• Björn Bergenståhl (Lund University, Sweden)

Room: Auditorium Prof. Björn Bergenståhl, Lund University, Sweden

Structural food science at KU-FOOD: a look to the future

• Jacob J. K. Kirkensgaard (Copenhagen University, Denmark)

Room: Auditorium

Casein at long length scales

• Gregory Smith (Niels Bohr Institute, Denmark)

Room: Auditorium

Meat proteins under processing

• Camille Loupiac (Agrosup Dijon, France)

Room: Auditorium Dr. Camille Loupiac, Agrosup Dijon, France

Food and Nutrition Science at Chalmers- Possibilities of getting enlightened!

• Rikard Landberg (Chalmers University of Technology, Sweden)

Room: Auditorium Prof. Rikard Landberg, Chalmers University of Technology, Sweden

Final Discussion and Conclusions Room: Auditorium