Why bother about the structure of food?

Name: LINXS event - Northern Lights on Food - Conference IV — LINXS
Start: 2023-06-07T13:00:00+0200
End: 2023-06-09T13:00:00+0200

Unlocking the future food for health, well-being and sustainability

REGISTER ONLY DAY 1

REGISTER DAY 1-3

Do you want to learn more about the structure of food and how this knowledge can lead to new green and sustainable processes and could be used to create the foods for the future? Welcome to our annual Northern Lights on Food conference in Lund in June!

DAY 1: Unlocking the secrets of food

We welcome everyone interested in why food structure and research is important to create the foods of the future.

This half-day is free and open to the public - you will hear from food researchers, experts from food industry and scientists from MAX IV and ESS!

Location: Stadshallen, Lund

Program 7 June

Unlocking the secrets of food

Session 1: Moderator: Yasemin Arhan Modéer

13:00-13:10 Welcome by Lund University Pro Vice Chancellor Viktor Öwall

13:10-13:40 Ole Mouritsen (KU) – Science of Taste Drives the Green Transition

13:40-14:00 Selma Maric (MAX IV) – X-rays in food science

14:00-14:20 Andrew Jackson (ESS) – Neutrons in food science

14:20-14:50 Coffee

Session 2: Moderator: Yasemin Arhan Modéer

14:50-15:30 Industry session - panel discussion

Kim Olofsson (AAK)

Lena de Mare (Tetra Pak)
Kate Browning (Novozymes)

15:30-16:00 Karin Wendin (HKR) – How does it taste?

16:00-16:10 Dr. Chris Celania (Exciscope) – Exciscope: High contrast 3D X-ray imaging with a lab system

16:10 - Mingle

DAY 2 and 3: Food structure for well-being and sustainable processing

You will hear from well-renowned international speakers on food structure and new methods to advance our understanding of the food we grow, produce, process and eat.

Location: Stadshallen, Lund

Cost: 2200 SEK (200 EUR) for senior researchers & 1100 SEK (100 EUR) for PhD students and Postdoc

Program 8–9 June

Day 2, 8th June:

8:00-9:00 Coffee

Session 3: Food texture for sustainability and health - moderator: Milena Corredig

8:45 -9:15 Milena Corredig (Aarhus univ) and Tommy Nylander (Lund univ) – Northern Lights on Food

9:15-9:45 Hans Joerg Limbach (Nestlé) – Structure Formation with combined heat and shear treatments – The secrets of Fluid Gels

9:45-10:15 Theresia Heiden-Hecht (JCNS) – Sustainable food emulsions

10:15-10:45 Coffee

Moderator: Anna Ström

10:45-11:15 Remko Boom (Wageningen univ) – Processing for structure to optimise sustainability and health

11:15-11:45 Jun Niimi (RISE) – To salt or not to salt? Not as simple as you think...

11:45-12:15 Roland Kádár (Chalmers) – Rheo-PLI-SAXS

12:15-13:15 Lunch

Session 4: Contributed talks - moderator: Jens Risbo

13:15- 14:30 Contributed talks I (15 min):

Crystallization of Saturated Monoacid Triglycerides: Findings from an X-ray scattering study - Ivana Penagos, Filip Van Bockstaele, Koen Dewettinck (Ghent University, Belgium)
SAXS studies of Pickering emulsions made with pea protein - Eleonora Olsmats, Adrian R. Rennie (Uppsala University, Sweden)
Realizing the AF4-UV-SAXS on-line coupling on protein and antibodies using high flux synchrotron radiation at the CoSAXS beamline, MAX IV - Hans Bolinsson, Christopher Söderberg, Fátima Herranz-Trillo, Marie Wahlgren, Lars Nilsson. (Lund University, Sweden)

14:30-15:00 Coffee

15:00-15:45 Contributed talks II (15 min)

Exploring structure and interactions among proteins from Pisum sativum - Anna Maischberger (University of Tübingen, Germany and Malmö University, Sweden)
Synchrotron SAXS SAXS-analysis of micellar recombinant casein properties for vegan cheese production - Christopher Söderberg, Anna Millqvist Fureby, Ulla Elofsson, Johan Krakau (RISE, Sweden)
Compatibility of Oat Proteins and Low-/High-Methoxyl Pectins - Marina Marinea, Patricia Lopez Sanchez, Anna Ström (Chalmers University of Technology, Sweden)

Session 5: Lipids as structure builders - moderator: Niklas Lorén

15:45-16:15 Anne-Laure Fameau (INRA) – Foams, emulsions and gels based on fatty components: from their design using small-angle scattering techniques to their applications

16:15-16:45 Reidar Lund (UIO) – Solubilization of membranes

16:45-17:15 Martin Leser (University of Fribourg) – Understanding multi-scale structure formation in food – The key to product functionality

18:00 Dinner

DAY 3: 9th of June – PROTEIN

8:00-9:00 Coffee

Session 6: Proteins as structure builders - moderator: Anna Fureby

9:00-9:30 Francois Boue (CEA) – A multiscale analysis of the digestion of a plant protein gel: from synchrotron X-Ray Scattering to microscopy and rheology

9:30-10:00 Ali Assifaoui (University of Burgundy, Dijon) – Protein structure in polysaccharide-based hydrogels using small angle neutron scattering

10:00-10:30 Coffee

Moderator: Anna Ström

10:30-11:00 Flash presentations (5 min)

A DES-based extraction protocol for plant-sourced globulins suited for sustainable food - Davide Schirone, Anna Maischberger, Felix Roosen-Runge (Malmo University, Sweden)
Multidimensional spectroscopy unravels the nature and intensity of polysaccharide-polyphenol interactions - Adriana Aguilar-Torres, Jacopo Catalano, Mario Martinez-Martinez (Aarhus University, Denmark).
Enzymatic and microbial production of gamma-aminobutyric acid (GABA) from canihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis) - Gabriela Ibieta, Jimena Ortiz, Mauricio Peñarrieta, Javier Linares-Pastén (Lund University, Sweden)
Enzymatic production of margarine from new vegetable oils - Jimena Ortiz Sempértegui, Gabriela Ibieta, Javier Linares-Pastén, Mauricio Peñarrieta (Lund University, Sweden)

11:00-11:30 Susana Marujo Texeira (UDEL) – A cup of neutrons

11:30-12:00 Jan Skov Pedersen (AaU) – Advances in modelling scattering data from casein micelles. Where are we now?

12:00-12:30 Christofer Lendel (KTH) – Hierarchical protein materials for food applications

12:30-13:30 Lunch

Invited speakers