Welcome to a workshop at Chalmers, Gothenburg, on how to use small angle scattering to understand structural changes during food digestion! There will be presentations by invited international experts and local speakers.
Title: Structural changes during digestion
When: 7 November, 9:00–13:00 including lunch. Coffee from 8:30.
Where: 10:an, Kemi, Chalmers University of Technology, Gothenburg, Sweden
Registration information: The workshop is open for everyone (max number of participants is 40). For lunch and coffee please make sure to register.
Registration deadline: 31 October
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08:00–08:55 Coffee
08:55–09:00 Welcome (Niklas & Anna)
09:00–09:45 B. Boyd, Department of Pharmacy, University of Copenhagen, Denmark. “Scattering approaches to understanding digestion in food and pharma”.
09:45–10:30 M. Napieraj, A. Brûlet, E. Lutton, J. Perez and F. Boué, LLB, University Paris-Saclay, France. “Monitoring digestion of plant proteins gel by radiation and microscopy techniques”.
10:30–10:50 Coffee
10:50–11:05 Pedro Trigo, Food and Nutrition Science, LIFE Chalmers. “Effect of protein extraction on in vitro digestibility and Caco-2 cell bioavailability of sea lettuce proteins”.
11:05–11:20 K. Larsson & I. Undeland, Food and Nutritional Science, Chalmers. “Digestion of marine lipids -lipolysis and oxidation”.
11:20–11:40 M. Marinea, Applied Chemistry, Chemistry and Chemical Engineering, Chalmers. “Assessing the Effect of Low-Methoxyl Pectin on Oat Protein Gelation and In Vitro Digestibility”.
11:40–12:00 N. Lorén, RISE Agriculture and Food. “Fat crystallization in bulk and emulsions”.
12:00–13:00 Lunch
Invited speakers
Ben Boyd: 'Scattering approaches to understanding digestion in food and pharma, Department of Pharmacy, University of Copenhagen, Denmark
François Boue: "Monitoring digestion of plant proteins gel by radiation and microscopy techniques", Laboratoire Léon Brillouin
João Pedro Trigo: Effect of protein extraction on in vitro digestibility and Caco-2 cell bioavailability of sea lettuce proteins, Food and Nutrition Science, LIFE Chalmers
Karin Larsson and Ingrid Undeland: ”Digestion of marine lipids -lipolysis and oxidation”, Food and Nutrition, LIFE, Chalmers
Marina Marinea: Assessing the Effect of Low-Methoxyl Pectin on Oat Protein Gelation and In Vitro Digestibility, Applied Chemistry, Chemistry and Chemical Engineering, Chalmers.
Niklas Lorén: “Fat crystallization in bulk and emulsions”, RISE Agriculture and Food.
OrganiserS
For questions about the workshop, please contact the organisers:
Anna Ström, Chalmers University of Technology anna.strom@chalmers.se & Niklas Lorén, RISE Agriculture and Food niklas.loren@ri.se
For practical questions about registration, please contact josefin.martell@linxs.lu.se
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