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SUMMARY:Arla Foods\, Denmark - Scale of the Problem
DTSTART;VALUE=DATE-TIME:20210610T120000Z
DTEND;VALUE=DATE-TIME:20210610T123000Z
DTSTAMP;VALUE=DATE-TIME:20260529T221133Z
UID:indico-contribution-1115@lindico453.srv.lu.se
DESCRIPTION:Speakers: Peter L. Wejse (Arla\, Denmark)\nMost foods are inhe
 rently complex due to their biological origin. They are chemically and phy
 sically organised at a vast range of length scales. Much of our current un
 derstanding of food\ncharacteristics stem from simplified systems and food
  models as well as from highly controlled laboratory experiments. Such kno
 wledge is invaluable when developing new food products as well as for impr
 oving and troubleshooting excisting production processes. However\, extrap
 olating the knowledge from such simplified systems into truly understandin
 g and describing real world applications leaves a lot of room for improvem
 ent. Examplified by milk fat crystallisation and casein micelle structural
  dynamics and their influence on dairy foods' rheological functionality ch
 allenges are lined up showcasing the scales of time\, size and complexity 
 that needs to be adressed to truly understand and control food production.
 \n\nhttps://lindico453.srv.lu.se/event/159/contributions/1115/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1115/
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