Workshop - Northern Lights on Food II, June 9-11 2021

Session

Session 6 - Session chair: Anna Ström (Chalmers)

11 Jun 2021, 09:00

on Zoom (Online)

34. Keynote talk - Structuring foods by proteins and their supramolecular aggregates: the critical role of complementary techniques to observe structure dynamics in relevant environments.

Prof. Milena Corredig (Aarhus University, Denmark)

11/06/2021, 09:00

There is an increased need to change the way we manufacture foods to achieve carbon-neutral value chains. This may include the use of new ingredients from less known sources, fine tune processing conditions and formulations, and closely control the formation of structure to avoid overprocessing or to optimize the nutritional functionality of the food. A few systems have been studied in great...

35. Keynote talk - The hidden structures of the processed plant foods

Dr Ramune Kuktaite (Swedish University of Agricultural Sciences, Sweden)

11/06/2021, 09:40

Protein-rich cereals and legumes such as, quinoa, wheat and lupin, during latest years have got a lot of attention in food sector because of their potential to substitute imported soy. Quinoa seeds originating from the Andean region are known for its superior nutritional characteristics that include attractive amino acid composition, vitamins and minerals, highly suitable for development of...

40. Contr. talk - What neutrons tell us about meat analogues

Dr Wim Bouwman (Delft University of Technology,)

11/06/2021, 10:30

For a rational redesign of the production of meat analogues one should understand the formation kinetics of a good texture. Neutron scattering yields all kind of information on the bulk of the meat analogues. We used several neutron techniques to characterise these materials. We performed most measurements on calcium caseinate based meat replacements [1]. Quasi-elastic neutron scattering has...

36. Contr. talk 1 - TBA