Title: Multiscale Structure of Food Materials II
When: 23 April, 2024, 09:00–15:30 CET
Where: Lennart Kennes sal in BioCentre, Ultuna, Sweden
Registration deadline: Please register latest 18 April for guaranteed lunch
Description
For a second time, SLU MolSci and KTH Food together arrange a workshop on Food materials.
Food materials at all production stages, from the original raw materials through the final products ingested by consumers, are complex assemblies of biopolymers and small metabolites, in terms of their molecular composition and multiscale organization from the molecular to the macroscopic level. Moreover, all steps in the preparation of the food products, from the raw materials, extraction of suitable ingredients, processing and storage, affect the sensory properties of the food we ingest as consumers, the bioavailability of the nutrients through the gastrointestinal tract, and the derived health benefits. Therefore, a combination of multiple analytical approaches is needed to understand the composition and structural properties of food materials.
The objective of this workshop is to continue to present infrastructure for the understanding of food structure and food complex materials, which are available at SLU and KTH, as well as at possible collaboration partners. The objective is also to bridge a potential knowledge gap to use X-ray techniques in general and advanced techniques large infrastructure in particular and to connect to the user network and community of the Northern Lights on Food. We believe that bringing together complementary expertise and infrastructure within soft food materials is fundamental to contribute to the current revolution of the food system.
Speakers:
Vadim Kessler (SLU)
Francisco Vilaplana (KTH)
Sarah Heupel (Austria)
Jaqueline Auer (SLU)
Mathias Johansson (SLU)
Selma Maric (LU MAX IV)
Marjorie Ladd Parada (KTH)
Hanna Barriga (KI)
Fredrik Lundell (KTH)
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09:00–09:20 Welcome (Vadim Kessler, Dept of Molecular Sciences, SLU)
09:20–09:50 Material characterisation using computed tomography and different imaging techniques (Sarah Heupel, University of Applied Sciences Upper Austria)
09:50–10:20 Characterisation of food microstructures using Micro-CT (Jaqueline Auer, Dept of Molecular Sciences, SLU)
10:20–10:40 Coffee break
10:40–11:00 Enzymatic upgrading of agrifood side streams into functional food ingredients (Fransisco Vilaplana, KTH Food)
11:00–11:30 X-ray techniques for understanding agricultural sidestreams (Marjorie Ladd Parada, KTH Food)
11:30–12:00 MAX IV Laboratory and its applications in Food Science (Selma Maric, MAX IV)
12:00–13:00 Lunch
13:00–14:15 Lab visits
14:15–14:40 Flow alignment of protein nanofibrils studied by SAXS (Fredrik Lundell, BioCenter KTH)
14:40–15:05 Structural analysis of nanoparticles using small angle scattering (Hanna Barriga, Karolinska Institute, Dept. of Medical Biochemistry and Biophysics)
15:05–15:20 Coffee break
15:20–15:40 Food rheology at SLU - Instrumentation and possibilities (Mathias Johansson, Dept of Molecular Sciences, SLU)
15:40–15:50 Summary (Maud Langton, Dept of Molecular Sciences, SLU)
Organisers
Henrik Hansson (SLU, Sweden) Francisco Vilaplana (KTH, Stockholm), Maud Langton (SLU, Sweden.
For specific questions to the organisers, please contact Henrik Hansson henrik.hansson@slu.se
For practical questions about the workshop, please contact josefin.martell@linxs.lu.se
Please note that we have a no-show fee of 200 SEK (for physical participation).
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