Workshop - Northern Lights on Food

26 Mar 2019, 12:00 → 27 Mar 2019, 15:00 Europe/Stockholm

Auditorium (Kulturen)

Auditorium

Kulturen

Tegnérsplatsen 6, 223 50 Lund

Description

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

Registration, Northern Lights on Food , March 26-27 in Lund

For practical questions, please contact:

asa.grunning@fsi.lu.se

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

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