LINXS event - Inspirational symposium for new theme Northern Lights on Food

Name: LINXS event - Inspirational symposium for new theme Northern Lights on Food — LINXS
Start: 2021-10-22T09:00:00+0200
End: 2021-10-22T12:00:00+0200

Friday, 22 October 2021
9:00 am 12:00 pm 09:00 12:00

Google Calendar ICS

Welcome to an inspirational symposium for LINXS’ newest theme, Northern Lights on Food!

When: Friday, October 22, 09:00 - 12:00 CET
When: on Zoom
Registration: https://lu-se.zoom.us/meeting/register/u5AucuurqTkpGNVQv9EwEZk6IzR1FZM-lDRw

The theme

The Northern Lights on Food (NLF) theme aims to bring together expertise in food science and technology together with e together experts in characterization methods using neutrons and Xrays in order to generate new knowledge and cutting-edge technology within food science. This has the potential to advance food science by taking full advantage of the research tools provided by ESS and MAX IV. Through this theme, we aim to have an impact on the design of instruments and development of neutron and X-ray techniques, advance data analysis methods to fit the food-specific research questions and begin educating a new generation of food scientists and technical experts.

While the facilities offer advanced technologies for the study of matter, it is also vital to build up competence in the use of these techniques within the food science and industry sectors. The
facilities themselves also need the skills and knowledge from the food sector to help develop food-relevant sample environments and analyses. In doing so, this will bring in new user groups to MAX IV and ESS. The proposed theme is aimed at and will engage partners from academia, research institutes, industry organizations, and large-scale research infrastructures, and will bring together both national and international partners from food research. While interest levels are high across the community, the scientific questions raised by the diversity of the food sector are extremely broad and range across the currently established themes within LINXS. Demanding a broad spectrum of different analytical tools, the many pressing challenges related to food science and development each require a dedicated working group to further develop research programs and build competence in a more focused manner.

Speakers

Prof. Brent S. Murray, School of Food Science & Nutrition, The University of Leeds, UK
Dr. Camille Loupiac, University of Burgundy, UB- AgroSup Dijon, France
Dr. Fabrice Cousin, Laboratoire Léon Brillouin, Université Paris-Saclay, France

Agenda

09:00 – 09:45 Neutron: a unique probe to understand food structure under processes , Camille Loupiac

09:45 – 10:15 Presentation of the theme – Selma Maric and Tommy Nylander

10:15 – 10:45 Break

10:30 – 11:15 Pectin-based hydrogels : Influence of nature of cation on the mechanisms of formation and applications in pharmacology, Fabrice Cousin

11:15 – 12:00 The need for scattering techniques in food science research, Brent S. Murray