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SUMMARY:Keynote talk - Structuring foods by proteins and their supramolecu
 lar aggregates: the critical role of complementary techniques to observe s
 tructure dynamics in relevant environments.
DTSTART;VALUE=DATE-TIME:20210611T070000Z
DTEND;VALUE=DATE-TIME:20210611T074000Z
DTSTAMP;VALUE=DATE-TIME:20260529T221133Z
UID:indico-contribution-1117@lindico453.srv.lu.se
DESCRIPTION:Speakers: Milena Corredig (Aarhus University\, Denmark)\nThere
  is an increased need to change the way we manufacture foods to achieve ca
 rbon-neutral value chains. This may include the use of new ingredients fro
 m less known sources\, fine tune processing conditions and formulations\, 
  and closely control the formation of structure to avoid overprocessing or
  to optimize the nutritional functionality of the food.  A few systems hav
 e been studied in great detail at various length scales\, and have demonst
 rated how it is possible to provide useful information by designing experi
 mental environments as close as possible to relevant processes.  \nThis pr
 esentation will review some examples of successful application of non disr
 uptive\, in situ  studies using X-ray and neutrons that may serve as inspi
 ration for future work on novel food systems. We will point out to some of
  the challenges we face when studying the formation of structures in compl
 ex environments\; furthermore\, the importance of a multidisciplinary effo
 rt in studying these food systems in their complexity can not be stressed 
 enough\, as a full characterization of the samples and their structuring d
 ynamics using complementary traditional techniques is often needed.\n\nhtt
 ps://lindico453.srv.lu.se/event/159/contributions/1117/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1117/
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