Workshop - Northern Lights on Food

Auditorium (Kulturen)



Tegnérsplatsen 6, 223 50 Lund


Now is the time to create the user community in the food sector that can shape the facilities in terms of access, sample environments and instruments. Together we will discuss how the unique techniques available can contribute to the ongoing and future research in food science and technology. Join us for a lunch to lunch workshop on 26th and 27th of March 2019 in the heart of Lund at Kulturen

Registration, Northern Lights on Food , March 26-27 in Lund
104 / 90
For practical questions, please contact:
    • 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
    • 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
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