Why bother about the structure of food?
Unlocking the future food for health, well-being and sustainability
Do you want to learn more about the structure of food and how this knowledge can lead to new green and sustainable processes and could be used to create the foods for the future? Welcome to our annual Northern Lights on Food conference in Lund in June!
DAY 1: Unlocking the secrets of food
We welcome everyone interested in why food structure and research is important to create the foods of the future.
This half-day is free and open to the public - you will hear from food researchers, experts from food industry and scientists from MAX IV and ESS!
Location: Stadshallen, Lund
Program 7 June
Unlocking the secrets of food
Session 1: Moderator: Yasemin Arhan Modéer
13:00-13:10 Welcome by Lund University Pro Vice Chancellor Viktor Öwall
13:10-13:40 Ole Mouritsen (KU) – Science of Taste Drives the Green Transition
13:40-14:00 Selma Maric (MAX IV) – X-rays in food science
14:00-14:20 Andrew Jackson (ESS) – Neutrons in food science
14:20-14:50 Coffee
Session 2: Moderator: Yasemin Arhan Modéer
14:50-15:30 Industry session - panel discussion
Kim Olofsson (AAK)
Lena de Mare (Tetra Pak)
Kate Browning (Novozymes)
15:30-16:00 Karin Wendin (HKR) – How does it taste?
16:00-16:10 Dr. Chris Celania (Exciscope) – Exciscope: High contrast 3D X-ray imaging with a lab system
16:10 - Mingle
DAY 2 and 3: Food structure for well-being and sustainable processing
You will hear from well-renowned international speakers on food structure and new methods to advance our understanding of the food we grow, produce, process and eat.
Location: Stadshallen, Lund
Cost: 2200 SEK (200 EUR) for senior researchers & 1100 SEK (100 EUR) for PhD students and Postdoc
Program 8–9 June
Day 2, 8th June:
8:00-9:00 Coffee
Session 3: Food texture for sustainability and health - moderator: Milena Corredig
8:45 -9:15 Milena Corredig (Aarhus univ) and Tommy Nylander (Lund univ) – Northern Lights on Food
9:15-9:45 Hans Joerg Limbach (Nestlé) – Structure Formation with combined heat and shear treatments – The secrets of Fluid Gels
9:45-10:15 Theresia Heiden-Hecht (JCNS) – Sustainable food emulsions
10:15-10:45 Coffee
Moderator: Anna Ström
10:45-11:15 Remko Boom (Wageningen univ) – Processing for structure to optimise sustainability and health
11:15-11:45 Jun Niimi (RISE) – To salt or not to salt? Not as simple as you think...
11:45-12:15 Roland Kádár (Chalmers) – Rheo-PLI-SAXS
12:15-13:15 Lunch
Session 4: Contributed talks - moderator: Jens Risbo
13:15- 14:30 Contributed talks I (15 min):
Crystallization of Saturated Monoacid Triglycerides: Findings from an X-ray scattering study - Ivana Penagos, Filip Van Bockstaele, Koen Dewettinck (Ghent University, Belgium)
SAXS studies of Pickering emulsions made with pea protein - Eleonora Olsmats, Adrian R. Rennie (Uppsala University, Sweden)
Realizing the AF4-UV-SAXS on-line coupling on protein and antibodies using high flux synchrotron radiation at the CoSAXS beamline, MAX IV - Hans Bolinsson, Christopher Söderberg, Fátima Herranz-Trillo, Marie Wahlgren, Lars Nilsson. (Lund University, Sweden)
14:30-15:00 Coffee
15:00-15:45 Contributed talks II (15 min)
Exploring structure and interactions among proteins from Pisum sativum - Anna Maischberger (University of Tübingen, Germany and Malmö University, Sweden)
Synchrotron SAXS SAXS-analysis of micellar recombinant casein properties for vegan cheese production - Christopher Söderberg, Anna Millqvist Fureby, Ulla Elofsson, Johan Krakau (RISE, Sweden)
Compatibility of Oat Proteins and Low-/High-Methoxyl Pectins - Marina Marinea, Patricia Lopez Sanchez, Anna Ström (Chalmers University of Technology, Sweden)
Session 5: Lipids as structure builders - moderator: Niklas Lorén
15:45-16:15 Anne-Laure Fameau (INRA) – Foams, emulsions and gels based on fatty components: from their design using small-angle scattering techniques to their applications
16:15-16:45 Reidar Lund (UIO) – Solubilization of membranes
16:45-17:15 Martin Leser (University of Fribourg) – Understanding multi-scale structure formation in food – The key to product functionality
18:00 Dinner
DAY 3: 9th of June – PROTEIN
8:00-9:00 Coffee
Session 6: Proteins as structure builders - moderator: Anna Fureby
9:00-9:30 Francois Boue (CEA) – A multiscale analysis of the digestion of a plant protein gel: from synchrotron X-Ray Scattering to microscopy and rheology
9:30-10:00 Ali Assifaoui (University of Burgundy, Dijon) – Protein structure in polysaccharide-based hydrogels using small angle neutron scattering
10:00-10:30 Coffee
Moderator: Anna Ström
10:30-11:00 Flash presentations (5 min)
A DES-based extraction protocol for plant-sourced globulins suited for sustainable food - Davide Schirone, Anna Maischberger, Felix Roosen-Runge (Malmo University, Sweden)
Multidimensional spectroscopy unravels the nature and intensity of polysaccharide-polyphenol interactions - Adriana Aguilar-Torres, Jacopo Catalano, Mario Martinez-Martinez (Aarhus University, Denmark).
Enzymatic and microbial production of gamma-aminobutyric acid (GABA) from canihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis) - Gabriela Ibieta, Jimena Ortiz, Mauricio Peñarrieta, Javier Linares-Pastén (Lund University, Sweden)
Enzymatic production of margarine from new vegetable oils - Jimena Ortiz Sempértegui, Gabriela Ibieta, Javier Linares-Pastén, Mauricio Peñarrieta (Lund University, Sweden)
11:00-11:30 Susana Marujo Texeira (UDEL) – A cup of neutrons
11:30-12:00 Jan Skov Pedersen (AaU) – Advances in modelling scattering data from casein micelles. Where are we now?
12:00-12:30 Christofer Lendel (KTH) – Hierarchical protein materials for food applications
12:30-13:30 Lunch
Invited speakers
Ali Assifaoui, University of Burgundy, Dijon, France
Andrew Jackson, ESS, Sweden
Anne-Laure Fameau, INRA, France
Christofer Lendel, KTH, Sweden
Francois Boue, CEA, France
Hans Joerg Limbach, Nestlé, Switzerland
Industry session with Lena deMare, Tetra Pak and Kate Browning, Novozymes
Jan Skov Pedersen, Aarhus University, Denmark
Jun Niimi, RISE, Sweden
Karin Wendin, Kristianstad University, Sweden
Martin Leser, University of Fribourg, Switzerland
Milena Corredig, Aarhus University, Denmark
Ole Mouritsen, University of Copenhagen, Denmark
Reidar Lund, University of Oslo, Norway
Remko Boom, Wageningen University, Netherland
Roland Kadar, Chalmers, Sweden
Selma Maric, MAX IV, Sweden
Susana Marujo Texeira, UDEL, USA
Theresia Heiden-Hecht, JCNS, Germany
Tommy Nylander, Lund University, Sweden
See you in Lund!
/The Northern Lights on Food team
The conference is arranged by Lund University, Chalmers, KTH, SLU, University of Copenhagen, Aarhus University, MAX IV, ESS, LI and RISE.
Sponsors: