Innovation in food and ingredients industry with X-rays and neutrons

Copenhagen Plant Science Centre (Auditorium) (Frederiksberg Campus, University of Copenhagen)

Copenhagen Plant Science Centre (Auditorium)

Frederiksberg Campus, University of Copenhagen

Bülowsvej 21 A 1871 Frederiksberg C

To understand the complicated structure of food materials and ingredients, and its effect on the properties of consumer products, advanced characterization techniques are needed. The relevant structures are often hierarchical, with features on the nano-, micro-, and millimetre scale all playing important roles for properties such as texture, mouth feel, stability, and visual appearance. Advanced X-ray and neutron scattering and imaging methods are capable of studying almost any material at all these length scales, and with a time resolution that enables studying dynamic changes to the material, for example, during processing or digestion.

The large-scale research infrastructure facilities becoming available in the region around Denmark presents a unique opportunity for industry as well as academia to study structures and processes that cannot be studied with more conventional methods. In particular, the European Spallation Source and the Max IV synchrotron in Lund, Sweden, promises a boost to Danish material science and should lead to innovation and give companies in the region a competitive advantage compared to international competitors.

The food and ingredients industry has a large potential for the use of X-ray and neutron methods to obtain innovative solutions to challenges and to develop better products for the consumer market. Despite the obvious possibilities, advanced X-ray and neutron techniques are still underused in the food and ingredients industry in contrast to the pharmaceutical industry, for example, where X-ray crystallography is already an invaluable tool.

In this workshop we will discuss how advanced X-ray and neutron techniques can benefit the Danish food and ingredients industry. Several examples will be presented, of how the techniques are already beeing used by scientists in industry and academia to investigate food and ingredients related problems.

    • 9:00 AM
      Registration and Coffee
    • Introductory Session
      • 1
        Speakers: Anna Haldrup, Jan Thomsen (Head of Niels Bohr Institute)
      • 2
        Introduction and motivation for the day
        Speaker: Erik Brok (Niels Bohr Institute)
      • 3
        Structural Food Science and Scattering Methods
        Speaker: Jacob Kirkensgaard (Department of Food Science, University of Copenhagen)
    • Session 1
      • 4
        Introduction to session
      • 5
        Investigation of interfacial structure of fish oil-in-water emulsions by X-ray and neutron scattering
        Speaker: Prof. Charlotte Jacobsen (National Food Institute, Technical University of Denmark)
      • 6
        Structural Transitions in Hydrocolloids and Links to Molecular Structure
        Speaker: Dr Florian Nettesheim (DuPont Nutrition & Health)
      • 7
        “Hidden” structures in processed protein-rich food and materials
        Speaker: Dr Ramune Kuktaite (Swedish University of Agricultural Sciences)
    • 12:20 PM
    • Session 2
      • 8
        Introduction to session
      • 9
        Beyond micelles - how else can SANS be used in the dairy food industry?
        Speaker: Dr Marcela Alexander (Arla Foods Ingredients)
      • 10
        Rational design of food processing methods with aid of spin-echo small-angle neutron scattering
        Speaker: Dr Wim Bouwman (Faculty of Applied Sciences, Delft University of Technology)
    • 2:25 PM
    • Session 3
      • 11
        Introduction to session
      • 12
        Examination of meat using dual energy X-ray absorption
        Speaker: Dr Elisabeth Ulrikkeholm (FOSS)
      • 13
        Using Small-angle X-ray Scattering Down-stream in the Pharma Industy
        Speaker: Dr Malin Zackrisson Oskolkova (Novo Nordisk)
      • 14
        sSAXS and sWAXS for elucidating colloidal structures and drug precipitate generated upon digestion of lipid-based drug delivery systems
        Speaker: Prof. Anette Müllertz (Department of Pharmacy, University of Copenhagen)
    • 15

      How can advanced X-ray and neutron techniques benefit the Danish food and ingredients industry? How can we realise these benefits?

    • 5:00 PM
      Refreshments and Networking