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SUMMARY:LINXS - FOOD COLLOIDS AND STRUCTURED INTERFACES INDUSTRY WORKSHOP
DTSTART;VALUE=DATE-TIME:20221004T063000Z
DTEND;VALUE=DATE-TIME:20221004T150000Z
DTSTAMP;VALUE=DATE-TIME:20260601T100750Z
UID:indico-event-306@lindico453.srv.lu.se
DESCRIPTION:\n\nAbstract\n\nThe workshop provides a forum for food and ali
 gned industry scientists and decision makers to learn and interact in thre
 e ways. Firstly the morning will entail expert lectures on techniques and 
 facilities available for the structural interrogation of food as materials
 . The afternoon will feature industry speakers sharing their experience\, 
 wisdom and thoughts on the importance of structure in food and case studie
 s of where structural understanding has helped the development and problem
  solving around food products. The third benefit of joining in person will
  be the opportunity to network with experts and colleagues with similar ch
 allenges in a friendly science focused environment\; while online attendan
 ce will be possible\, the networking aspect is a great incentive to attend
  in person.\n\nWhen: Oct 4\, 08:30 - Sept 29\, 17:00\nWhere: at LINXS (Sch
 eelvägen 19)\, with the digital possibility (Zoom)\n\nRegistration deadli
 ne: Physical participation: September 28th. After that date we will accept
  only digital participation.\nPlease inform us in case of cancelation for 
 physical participation as we want to avoid food waste and relevant costs. 
 There will be a 200 SEK fee for no-shows.  \n\nProgramme Agenda\n\n\n	\n
 		\n			\n			Morning\n			\n			\n			Lectures\n			\n			\n			 \n			\n		\n		\n
 			\n			8:30 - 9:00 \n			\n			\n			Registration and coffee\n			\n			\n			
  \n			\n		\n		\n			\n			9:00 - 9:40\n			\n			\n			Introduction to X-ray a
 nd neutron scattering\n			\n			\n			Jacob Kirkensgaard (Uni Copenhagen)\n	
 		\n		\n		\n			\n			9:40 - 10:20\n			\n			\n			Neutron scattering and cont
 rast variation\n			\n			\n			Greg Warr (Sydney\, Australia)\n			\n		\n		\n
 			\n			10:20 - 10:40\n			\n			\n			Break\n			\n			\n			 \n			\n		\n		\n	
 		\n			10:40 - 11:20\n			\n			\n			In situ sample environments for X-ray a
 nd neutron experiments\n			\n			\n			Judith Houston (ESS\, Sweden)\n			\n	
 	\n		\n			\n			11:20-12:00\n			\n			\n			Deuteration capabilities at ESS\n
 			\n			\n			Zoe Fisher (ESS\, Sweden)\n			\n		\n		\n			\n			12-12:40\n			
 \n			\n			X-ray and neutron imaging in food science\n			\n			\n			Emanuel 
 Larsson (Lund University)\n			\n		\n		\n			\n			12:40-13:20\n			\n			\n			
 Lunch break\n			\n			\n			 \n			\n		\n		\n			\n			Afternoon\n			\n			\n		
 	Industry Pearls of Wisdom\n			\n			\n			 \n			\n		\n		\n			\n			13:20-14
 :00\n			\n			\n			Understanding multi-scale structure formation in Food 
 – the key to functionality\n			\n			\n			Martin Leser (U. Fribourg\, ex
 -Nestle)\n			\n		\n		\n			\n			14:00-14.40\n			\n			\n			Using SAXS to und
 erstand nanostructure from UV treatment of milk whey\n			\n			\n			Veronic
 a Lattanzi (Technologisk Institute\, Denmark)\n			\n		\n		\n			\n			14:40-
 15:00\n			\n			\n			Break\n			\n			\n			 \n			\n		\n		\n			\n			15:00-15:
 40\n			\n			\n			X-ray scattering to untangle the role of EPS-producing st
 rains to textural and sensorial properties of fermented food products\n			
 \n			\n			Patrizia Buldo (Saaco)\n			\n		\n		\n			\n			15:40-16:20\n			\n	
 		\n			Small-angle scattering for structure:unravelling casein micelle s
 tructure in milk and dairy products\n			\n			\n			Christian Malmsberg (Lan
 tmännen\, Sweden) (tbc)\n			\n		\n		\n			\n			16:20-17:00\n			\n			\n			D
 iscussion: Why measure on a local instrument when you can measure at a lar
 ge - scale facility?\n			\n			\n			Moderators: Jacob Kirkensgaard and Ben 
 Boyd\n			\n		\n	\n\n\n \n\nhttps://lindico453.srv.lu.se/event/306/
LOCATION:LINXS at Ideon Delta 5 5-5-1 - Main Seminar Room
URL:https://lindico453.srv.lu.se/event/306/
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