Welcome to the Northern Lights on Food IV Masterclass on Food
When: 28 August - 1 September 2023
Where: at LINXS, workshop room on the 5th floor (Ideon Delta 5, Scheelevägen 19, Lund)
Who: All scientists from industry and academia new to X-ray and neutron methods
Registration: See below for details on how to apply. Deadline for application is 1 August, and notification of acceptance 15 August. The Masterclass is organized with funding support from Formas and LINXS and is free of charge, and the number of participants is limited to 25 students. A no show fee of 1500 SEK will be imposed. Please note that this is a busy week at the University, so if you need accommodation we recommend that you book as soon as you get your confirmation.
How to apply: After the deadline for registration a committee will decide which applicants are accepted for the Masterclass. The selection will be based on the applicants’ letter of motivation that must be included in the registration. The motivation letter should declare the applicants’ research focus and what they want to gain from neutron and X-ray based methods. We aim at having a group of selected candidates representing a good distribution in food-related research topics and priority of acceptance will be given to applicants with relevant research questions.
Credits: A certificate will be issued after the course. PhD are recommended to inquire with their institutions about credits. The recommendation is 4 ECTS (classtime + assignments during the week)
Description
Understanding food structure that controls storage qualities, uptake and nutritional value as well as texture and perception is the key challenge for food scientist and product developers in academia and food industry. Structural properties of food are multi- dimensional and we therefore need to understand their structure at various length and time scales. The quality and availability of the product is also subject to consumer demands and choices made by plant breeder and food producer. We therefore need to consider the whole production, from raw material quality, starting with seed quality and plant breeding, to food processing and the final product. The latter also includes packaging and how the food interacts with packaging during storage and consumer handling.
Techniques available at Large-Scale Research Infrastructure MAX IV Laboratory and the European Spallation Source, ESS, include spectroscopic, imaging and scattering techniques based on either X-rays or neutrons. These techniques allow us to obtain detailed compositional maps of food materials and obtain structural information ranging from the atomic, nano- to the micrometer scale. The high brilliance at such facilities also enables fast in situ experiments that can help us understand how to control structure formation at different developmental stages of food products.
With this five day course, you will acquire basic knowledge of selected techniques accessed in large scale facilities, and how to design experiments with particular attention to the complexity of food systems. You will be provided with the entry point to these exciting new tools, including developing your own project proposal for beamtime at large scale research infrastructures. Collaborative work between participants will enable you to share experience and knowledge of how these powerful techniques could complement lab based advanced chemical and physical techniques routinely used in food research, such as microscopy, light scattering, rheology and processing simulations.
Course content
The lectures will cover following areas and techniques:
Elemental mapping/obtaining chemical information in soft and biological tissues (X-ray absorption spectroscopy)
4D imaging of food stuffs at high resolution (down to 30nm) (X-ray and neutron tomography)
Structural information on the atomic scale (X-ray and neutron diffraction)
Structural information of disordered or partially ordered materials in the nanometer to micrometer range (small-angle X-ray and neutron scattering, SAXS and SANS)
Structural information of surface properties of materials (grazing incidence SAXS and SANS and neutron reflectometry)
Complimentary techniques including rheology and microscopy
The course will focus on methods, available instruments and experimental environments, data evaluation tools and modelling approaches as well as limitations of the techniques and some complementary techniques. The techniques will be explained through general and wide overviews, as well as specific and detailed examples. The selected applicants will be requested to prepare a one slide summary of their research project/interests at the start of the Masterclass as well as a literature scan on their project topic in preparation for beamtime application work. The applicants will also be requested to design a beamtime proposal based on their own research at the end of the course.
Schedule
Monday 28 August
12:00 Lunch and Registration
12:45–13:15 Welcome, introduction and practical information - Tommy Nylander, Milena Corredig, Emma Nordell
13:15–14:00 Food Science examples, R&D perspectives – Niklas Loren
14:00–14:30 Food research with X-rays and Neutrons – Gregory Smith (ISIS, UK), online
14:30–15:00 Break
15:00–16:00 Introduction to SAXS and SANS – Ann Terry, MAX IV
16:00–17:00 Participants share research interests and context for masterclass
Tuesday 29 August
09:00–9:45 Advantage of neutrons in food science – Andrew Jackson, ESS
9:45–10:30 New opportunities for food research at MAX IV – Selma Maric, MAX IV
10:30–11:00 Break and discussion
11:00–12:00 Revealing interfacial properties of food by neutrons and x-rays – Adrian Rennie, Uppsala University
12:00–12:45 Lunch and discussion
12:45–15:00 SAS VIEW tutorial* – Wojciech Potrzebowski, ESS
15:00–15:30 Break and discussion
15:30–16:15 Lipid structures – Margaret Holme, Chalmers
16:15–16:45 How to write a winning beam time proposal – Tommy Nylander, LU
16:45–18:00 Time to write!
18:00 Pizza Night
Wednesday 30 August
9:00–10:00 Introduction to Imaging – Stephen Hall, LTH
10:00–10:30 Break
10:30–11:30 Cryo TEM Tomography – Thomas Boesen, Aarhus University
11:30–12:00 Examples of food applications – Fransisco Vilaplana, KTH & Oatly
12:00–12:30 Lunch
12:30-14:30 Modeling SAXS data – Jan Skov Pedersen, Aarhus University
14:30–15:15 Rheo-SANS/SAXS, Peter Fischer, ETH Zürich (in-person or online)
15:15–15:30 Break
15:30–16:30 The basics of protein diffraction–crystals and fibres – Annette Eva Langkilde, University of Copenhagen
16:30–17:30 Spectroscopy Imaging at SoftiMax – Jörg Schwenke, SoftiMax
18:00 Course dinner - networking
Thursday 31 August
Practical demo at Max IV: X-Ray Absorption Spectroscopy with Kajsa Sigfridsson Clauss, BALDER Beamline
Friday 1 September
9:00–10:00 To sum up …, Björn Bergenståhl, LTH
10:00–10:30 Break
10:30–12:00 Pitch presentation, student presentations of own proposal
12:00–13:00 Lunch and goodbye
*Link for the practical exercise: https://github.com/SasView/documents/blob/master/Training/Northern_Lights_on_Food_MasterClass/Overview.md
CONTACT
For practical questions, please contact josefin.martell@linxs.lu.se
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