Structural food science - why is structure so important for foods?
UCPH FOOD ALUMNI AND FRIENDS: Join us for an engaging afternoon, where we explore innovative approaches and advancements in the field of structural food science. The event is free and will provide a platform for networking, learning, and collaboration among professionals passionate about sustainable food practices.
Our experts will share their insights and knowledge on various aspects of understanding, working with and creating food structure.
The speakers will:
- Introduce you to why food structure is so important and how the research facilities ESS and MAX IV can be used to better understand food structures.
- Cover underlying interactions behind food structures e.g., how bacteria can influence structure and what processing can mean for the structures of food.
- Give examples of how researchers at FOOD use food structures in different applications – e.g. structuring for healthy foods.
- Show how microscopy techniques can be used to correlate food structure at multiple length scales.
This event will be a unique opportunity to connect with like-minded professionals and stay abreast of the latest advancements within structural food science. We encourage you to join us for an afternoon of insightful discussions, inspiring ideas, and networking opportunities that may pave the way for future collaborations.
Program
13:30 – 14:00: Arrival and coffee
14:00 – 14:10: Welcome
PART I – where we are introduced to different aspects of food structure research and techniques
14:10 – 14:30: Structural food science - why is that relevant and how can we use the ESS and MAXIV? Jacob Kirkensgaard, Associate Professor, UCPH FOOD
14:30 – 14:50: Making food structure using colloidal principles, Jens Risbo, Associate Professor, UCPH FOOD
14:50 – 15:10: Modifications of skimmed milk structure during processing revealed by small-angle scattering, Lilia Ahrné, Professor, UCPH FOOD
15:10 – 15:25: Break
PART II – where we delve into examples of applications
15:25 – 15:40: Structuring foods for health, Ourania Gouseti, Associate Professor, UCPH FOOD
15:40 – 15:55: Lipid self-assembly during digestion of plant-based drinks, Peter Meiland, PhD Student, UCPH FOOD
15:55 – 16:10: Food microstructure: correlating advanced microscopy with rheology, Jose Bonilla, Tenure Track Assistant Professor, UCPH FOOD
16:10 – 17:00: Closing, drinks and snacks
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