Workshop - Northern Lights on Food

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

Auditorium (Kulturen)

 

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

Tuesday 26 March

12:00 Lunch and Registration

1 Welcome

Speaker: Dr Marjolein Thunnisen (Science Director, MAX IV Laboratory)

2 Mouthfeel – how texture makes taste

Prof. Ole Mouritsen, Taste for Life, Copenhagen University, Denmark

Speaker: Prof. Ole Mouritsen (Taste for Life, Copenhagen University, Denmark)

3 Food Science Sweden

Dr. Anna Ström, Chalmers University of Technology, Sweden

Speaker: Dr Anna Ström (Chalmers University of Technology, Sweden)

4 Imaging Food and Packaging

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)

5 Neutron scattering in Food science and Technology

Dr. Judith Houston, European Spallation Source, ERIC

Speaker: Dr Judith Houston

14:40 Coffee Break & Mingle

Industrial Challenges

6 Oatly

7 Tetra Pak

8 Carlsberg

15:55 Short break and Vitamin shot

9 Food science at LTH

Prof. Björn Bergenståhl, Lund University, Sweden

Speaker: Prof. Björn Bergenståhl (Lund University, Sweden)

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

Speaker: Dr Jacob J. K. Kirkensgaard (Copenhagen University, Denmark)

11 Casein at long length scales

Speaker: Dr Gregory Smith (Niels Bohr Institute, Denmark)

Visit to the Vineyard w Talk, Refreshments and Dinner

12 Bus transfer to Flädie Mat & Vingård

13 Presentation of the Vineyard + Refreshments

14 Neutrons, X-rays and complementary techniques in foods at RISE

Prof. Niklas Lorén, RISE, Sweden
Dr. Leif Lundin, RISE, Sweden
Dr. Emanuel Larsson, RISE, Sweden

15 Dinner

Wednesday 27 March

16 Meat proteins under processing

Dr. Camille Loupiac, Agrosup Dijon, France

Speaker: Dr Camille Loupiac (Agrosup Dijon, France)

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

Prof. Rikard Landberg, Chalmers University of Technology, Sweden

Speaker: Prof. Rikard Landberg (Chalmers University of Technology, Sweden)

Working groups

18 Working groups – Introduction and aims

10:00 Coffee break + find your working group

19 Group A: Impact of processing on food quality and structure and how it can be optimized

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

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

22 Group D: Environmental impact of food

23 Final Discussion and Conclusions

12:00 Lunch

Guided tour of MAX IV