When: Oct 4 08:30 - 17:00
Where: at LINXS (Scheelvägen 19), with the digital possibility (Zoom)
Registration deadline: Physical participation: September 29th. After that date we will accept only digital participation, but you can contact us to see if there is still a possibility for physical participation.
A no-show fee of 200 SEK will be requested, so please inform us in case you are unable to come to LINXS as we want to avoid food waste.
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.
Who can participate
Anyone can participate – while online will be possible, full value from attendance (and free catering) will come for those limited number of in person participants – in person attendance will be limited to 40 people so register early.
Agenda
Morning - Lectures
8:30 - 9:00 Registration and coffee
9:00 - 9:40 Introduction to X-ray and neutron scattering, Jacob Kirkensgaard (University of Copenhagen)
9:40 - 10:20 Neutron scattering and contrast variation, Greg Warr (The University of Sydney, Australia)
10:20 - 10:40 Break
10:40 - 11:20 In situ sample environments for X-ray and neutron experiments, Judith Houston (ESS, Sweden)
11:20-12:00 Deuteration capabilities at ESS, Zoe Fisher (ESS, Sweden)
12:00-12:40 X-ray and neutron imaging in food science, Emanuel Larsson (Lund University)
12:40-13:20 Lunch break
Afternoon - Industry Pearls of Wisdom
13:20-14:00 Understanding multi-scale structure formation in Food – the key to functionality, Martin Leser (U. Fribourg, ex-Nestle)
14:00-14.40 Using SAXS to understand nanostructure from UV treatment of milk whey, Veronica Lattanzi (Technologisk Institute, Denmark)
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 (Sacco System)
15:40-16:20 Small-angle scattering for structure: unravelling casein micelle structure in milk and dairy products, Thom Huppertz (Friesland Campina and U. Wageningen)
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
Continue networking at nearby venue
Organizers: Ben Boyd ben.boyd@sund.ku.dk, Jacob Judas Kain Kirkensgaard jjkk@food.ku.dk and Nina Ahlbeck <nina.ahlbeck@fsi.lu.se> for practical matters.