Abstract
The workshop provides a forum for food and aligned industry scientists and decision makers to learn and interact in three ways. Firstly the morning will entail expert lectures on techniques and facilities available for the structural interrogation of food as materials. The afternoon will feature industry speakers sharing their experience, wisdom and thoughts on the importance of structure in food and case studies of where structural understanding has helped the development and problem solving around food products. The third benefit of joining in person will be the opportunity to network with experts and colleagues with similar challenges in a friendly science focused environment; while online attendance will be possible, the networking aspect is a great incentive to attend in person.
When: Oct 4, 08:30 - Sept 29, 17:00
Where: at LINXS (Scheelvägen 19), with the digital possibility (Zoom)
Registration deadline: Physical participation: September 28th. After that date we will accept only digital participation.
Please inform us in case of cancelation for physical participation as we want to avoid food waste and relevant costs. There will be a 200 SEK fee for no-shows.
Programme Agenda
|
Morning |
Lectures |
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8:30 - 9:00 |
Registration and coffee |
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9:00 - 9:40 |
Introduction to X-ray and neutron scattering |
Jacob Kirkensgaard (Uni Copenhagen) |
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9:40 - 10:20 |
Neutron scattering and contrast variation |
Greg Warr (Sydney, Australia) |
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10:20 - 10:40 |
Break |
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10:40 - 11:20 |
In situ sample environments for X-ray and neutron experiments |
Judith Houston (ESS, Sweden) |
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11:20-12:00 |
Deuteration capabilities at ESS |
Zoe Fisher (ESS, Sweden) |
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12-12:40 |
X-ray and neutron imaging in food science |
Emanuel Larsson (Lund University) |
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12:40-13:20 |
Lunch break |
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Afternoon |
Industry Pearls of Wisdom |
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13:20-14:00 |
Understanding multi-scale structure formation in Food – the key to functionality |
Martin Leser (U. Fribourg, ex-Nestle) |
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14:00-14.40 |
Using SAXS to understand nanostructure from UV treatment of milk whey |
Veronica Lattanzi (Technologisk Institute, Denmark) |
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14:40-15:00 |
Break |
|
|
15:00-15:40 |
X-ray scattering to untangle the role of EPS-producing strains to textural and sensorial properties of fermented food products |
Patrizia Buldo (Saaco) |
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15:40-16:20 |
Small-angle scattering for structure:unravelling casein micelle structure in milk and dairy products |
Christian Malmsberg (Lantmännen, Sweden) (tbc) |
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16:20-17:00 |
Discussion: Why measure on a local instrument when you can measure at a large - scale facility? |
Moderators: Jacob Kirkensgaard and Ben Boyd |
