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 2025!
When: 2-4 June, 2025
Where: LINXS, The Loop, Rydbergs Torg 4, Lund, Sweden
Northern Lights on Food – An international conference on food structure science and its applications
Food is the key to health, well-being and joy, but also poses challenges in terms of sustainably production that can feed the many. Recent research and product development have shown the need to establish the interrelationship between structure and function. Food is a complex hierarchy of various components assembled into interconnected structures, spanning multiple length-scales. Therefore, a combination of techniques is necessary to fully understand the dynamic process in the complex food matrices. The power of complementary techniques, advanced physical techniques based on X-rays and neutrons, and modelling to achieve in-depth mechanistic understanding has been demonstrated in material and life science as well as recently in food science. Interdisciplinary research as well as a combination of fundamental and applied food research is essential to develop novel, healthy and sustainable food for the future.
The Northern lights on food VI conference brings together leading scientists and application specialists in the field. We very much welcome industry, academia, research facilities and other actors. The program focuses the interrelationship between structure, processes and function. We will discuss how a combination of techniques is necessary to fully understand the changes occurring in the structure and function of food in complex matrices.
The programme will give ample space for early career researchers to present and discuss their work.
A satellite symposium In honour of professor Björn Bergenståhl is planned for the afternoon on the 4th of June.
June 4th, 13.00-17.30
Symposium in honour of Björn Bergenståhl.
To celebrate the contributions of Professor Björn Bergenståhl in the field of food surface and colloid chemistry we invite you to an afternoon of scientific presentations, followed by a mingle.
13.00-16.00 Presentations by invited speakers
16.00-17.30 Mingle
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2nd of June 2025
12.00 – 13.00 Registration and lunch
13.00 – 13.15 Welcome
Chair: Tommy Nylander, Lund University, Sweden
13.15 – 13.55 Nanostructure manipulation by flows: theory, experiments and simulations, Fredrik Lundell, KTH Royal Institute of Technology, Sweden
14.00 – 14.20 ESS : Progress and Prospects for Food Science, Andrew Jackson, ESS, Sweden
14.25 – 14.45 Solid–liquid phase transitions of triglycerides in griebenschmalz, smalec, and grevefedt studied using 13C solid‐state NMR with dynamics‐based spectral filtering, Daniel Topgaard, Lund University, Sweden
14.45 – 15.15 Coffee and cake
Chair: Maud Langton, Swedish university of agricultural sciences, Sweden
15.20 – 16.00 “Proteins under stresses” Camille Lopiac, Institut Agro Dijon, France
16.05 – 16.25 New insights into ancient Mesoamerican cuisine: An experimental approach to reconstruct ancient tamale recipes, Clarissa Cagnato, University of Venice, Italy.
16.30 – 16.50 Relating juiciness and likability to microstructure of plant-based meat analogues and chicken, Astrid Ahlinder, RISE, Sweden
16.50 – 17.05 Coffee and cake
Chair: Jens Risbo, Copenhagen University, Denmark
17.05 – 17.45 “Shedding light on structures and their functions in complex foods” Erik Van Der Linden, Wageningen University & Research, The Netherland
17.50 – 18.10 Coffee Structures – From Art to Science, Stefan Salentinig, Univ. Fribourg, Switzerland
18.15 – 18.35 Capturing 3D structural dynamics in food and plants, Rajmund Mokso, Technical University of Denmark, Denmark
19.30 – 21.30 Conference dinner at AF-borgen
3rd of June 2025
Chair: Niklas Lorén, RISE, Sweden
09.00 – 09.40 “High moisture extrusion of plant proteins: a multiscale game”
John van Duynhoven, Unilever, The Netherlands
09.45 – 10.05 Rheology in fibre formation during extrusion of plant-based meat-analogues - Mats Stading, RISE, Sweden
10.10 – 10.30 From nano to bite: fibrous architecture of plant-based meat analogs studied by small angle scattering, Guan Tong, ETH Zurich, Switzerland.
10.30 – 11.00 Coffee and cake
Chair: Eskil Andreasson, Tetra Pak, Sweden
11.05 – 11.45 “Advances in RheoSAXS at MAX IV”, Roland Kádár, Chalmers University of Technology, Sweden
11.50 – 12.10 Characterizing multi-scale fibrous structures in soft food materials, Miek Schlangen, University of Southern Denmark, Denmark.
12.15 – 12.35 Structural characterization of emulsion casein gels across varied processing temperatures using SAXS and WAXS, Ester Pastrana, University of Copenhagen, Denmark
12.35 – 13.50 Lunch and mingle, poster session
Chair: Marjorie Ladd Parada, KTH Royal Institute of Technology, Sweden
13.50 – 14.30 “Some like it cold: ice-interactive materials for cryopreservation”, Ilja Voets, Eindhoven University of Technology, The Netherlands
14.35 – 14.55 “Microwave and its impact on baking performance”, Rune Gerner Möller, Lantmännen, Denmark
15. 00 – 15.20 In-depth exploration of the structure of pea albumin, its fractions and their heating and foaming properties, Li Ruifen, Aarhus University, Denmark
15.25 – 15.45 “Shining light on a plant based package”, Eskil Andreasson, Tetra Pak, Sweden
15.45 – 16.15 Coffee and cake
Chair: Milena Corredig, Aarhus University, Denmark
16.15 – 16. 25 Presentation from Xenox
16.30 – 16. 50 ” Multi-scale structural studies of wheat bran using x-ray based techniques” Marjorie Ladd Parada, KTH Royal Institute of Technology, Sweden
16.55 – 17. 15 Investigating the dynamics of freeze-drying and annealing using in-situ Synchrotron X-ray microtomography, Shuai Bai, Lund University, Sweden
17.15 – 17.35 Poster pitches
17.35 – 19.00 Poster session with mingle with drinks and snacks
4th of June 2025
Chair: Anna Fureby, Lund University, Sweden
09.00 – 09.40 X-ray multi-modal microscopy of soft organic materials, Martin Bech, Lund University, Sweden
09.45 – 10.05 Confocal Raman and FTIR Imaging: a new approach to understand structural changes in multiphase soft matter systems, Dionysios Neofytos, Aarhus University, Denmark.
10.10 – 10.30 Exploring Protein–Lipid Interactions of Pea Storage Proteins Using QCM-D and Neutron Reflectometry, Gokhan Ugur Atil, Aarhus University, Denmark
10.30 – 11.00 Coffee and cake
Chair: Anna Fureby, Lund University, Sweden
11.05 – 11.45 “Structure and dynamics of food emulsion interfaces studied with neutrons”, Olaf Holderer, Jülich Centre for Neutron Science (JCNS), Germany
11.50 – 12.00 Concluding remarks, Anna Fureby, Lund University, Sweden
12.00 – 13.00 Lunch and mingle
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Roland Kádár, Chalmers University of Technology, Sweden
Camille Lopiac, Institut Agro Dijon, France
Olaf Holderer, Jülich Centre for Neutron Science (JCNS), Germany
Martin Bech, Lund University, Sweden
Fredrik Lundell, KTH Royal Institute of Technology, Sweden
John van Duynhoven, Unilever, The Netherlands
Erik Van Der Linden, Wageningen University & Research, The Netherlands
Ilja Voets, Eindhoven University of Technology, The Netherlands
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Scientific committee:
Tommy Nylander, tommy.nylander@fkem1.lu.se
Anna Fureby, anna.fureby@ple.lth.se
Niklas Lorén, niklas.loren@ri.se
Maud Langton, maud.langton@slu.se
Milena Corredig, mc@food.au.dk
Francisco Vilaplana, franvila@ug.kth.se
Anna Ström, anna.strom@chalmers.se
Andrew Jackson, andrew.jackson@ess.eu
Jens Risbo, jri@food.ku.dk
Fredrik Lundell
See you in Lund!
/The Northern Lights on Food team
