Name: Innovation in food and ingredients industry with X-rays and neutrons
Start: 2019-09-12T09:00:00+02:00
End: 2019-09-12T18:00:00+02:00
Location: Frederiksberg Campus, University of Copenhagen

Monday, 9 September 2019
Tuesday, 10 September 2019
Wednesday, 11 September 2019
Thursday, 12 September 2019

09:00 Registration and Coffee
Registration and Coffee
09:00 - 10:00
Room: Copenhagen Plant Science Centre (Auditorium)
10:00
10:00 - 10:45
Room: Copenhagen Plant Science Centre (Auditorium)
Contributions

10:00 Welcome - Anna Haldrup Jan Thomsen (Head of Niels Bohr Institute)

10:05 Introduction and motivation for the day - Erik Brok (Niels Bohr Institute)

10:25 Structural Food Science and Scattering Methods - Jacob Kirkensgaard (Department of Food Science, University of Copenhagen)
10:45
10:45 - 12:20
Room: Copenhagen Plant Science Centre (Auditorium)
Contributions

10:45 Introduction to session

10:50 Investigation of interfacial structure of fish oil-in-water emulsions by X-ray and neutron scattering - Charlotte Jacobsen (National Food Institute, Technical University of Denmark)

11:20 Structural Transitions in Hydrocolloids and Links to Molecular Structure - Florian Nettesheim (DuPont Nutrition & Health)

11:50 “Hidden” structures in processed protein-rich food and materials - Ramune Kuktaite (Swedish University of Agricultural Sciences)
12:20 Lunch
Lunch
12:20 - 13:20
Room: Copenhagen Plant Science Centre (Auditorium)
13:20
13:20 - 14:25
Room: Copenhagen Plant Science Centre (Auditorium)
Contributions

13:20 Introduction to session

13:25 Beyond micelles - how else can SANS be used in the dairy food industry? - Marcela Alexander (Arla Foods Ingredients)

13:55 Rational design of food processing methods with aid of spin-echo small-angle neutron scattering - Wim Bouwman (Faculty of Applied Sciences, Delft University of Technology)
14:25 Break
Break
14:25 - 14:55
Room: Copenhagen Plant Science Centre (Auditorium)
14:55
14:55 - 16:30
Room: Copenhagen Plant Science Centre (Auditorium)
Contributions

14:55 Introduction to session

15:00 Examination of meat using dual energy X-ray absorption - Elisabeth Ulrikkeholm (FOSS)

15:30 Using Small-angle X-ray Scattering Down-stream in the Pharma Industy - Malin Zackrisson Oskolkova (Novo Nordisk)

16:00 sSAXS and sWAXS for elucidating colloidal structures and drug precipitate generated upon digestion of lipid-based drug delivery systems - Anette Müllertz (Department of Pharmacy, University of Copenhagen)
16:30 Discussion
Discussion
16:30 - 17:00
Room: Copenhagen Plant Science Centre (Auditorium) How can advanced X-ray and neutron techniques benefit the Danish food and ingredients industry? How can we realise these benefits?

17:00 Refreshments and Networking
Refreshments and Networking
17:00 - 18:00
Room: Copenhagen Plant Science Centre (Auditorium)