How can MAX IV and ESS boost Nordic food science and technology?
Fully understanding the complexity of food and food processes requires a new toolbox. Sweden has made large investments in research infrastructures that offer unique opportunities for the food industry and food science and technology. These tools can help tackle the challenges for future development of food science relating to:
- How does processing influence food quality and structure and how can processing be optimized.
- How does the micro and macro structure of food products and production influence the sensory perception, e.g. taste.
- How can we enhance the health benefits of food products through optimized composition and processing.
- How can the environmental impact of food and its production be reduced.
- How can we improve food packaging to maximize food security and longevity whilst also minimizing environmental impacts.
Now is the time to create the user community in the food sector that can shape the facilities in terms of access, sample environments and instruments. Together we will discuss how these unique tools can contribute to the ongoing and future research in food science and technology and solving industrial and societal challenges in the food area.
Timetable (click for pdf)
Join us for a workshop!
Join us for a lunch to lunch workshop on 26th and 27th of March 2019 in the heart of Lund at Kulturen. The conference dinner will take place at Flädie Mat & Vingård where scientific discussions will be intertwined with a tour of the Vineyard. There will also be a tour and presentation of MAX IV and ESS organized on the 27th of March after the programme has finished at Kulturen. The program will consist of inspiring invited talks, contributed short talks and group discussions. We aim to publish the results of the discussions in a report.
We welcome researchers and product developers from industry, academic researchers, funding agencies, policy makers and anybody who has an interest in food of the future. Short contributing talks are welcome.
Conference fee: 500 SEK
Welcome to Lund in March 2019!
Alexander Milanov, Livsmedelskollegiet
Niklas Lorén, RISE
Selma Maric, MAX IV Laboratory
Stephen Hall, Lund Institute of Advanced Neutron and X-ray Science.
Tommy Nylander, Physical chemistry, Lund University
The workshop will open with an inspiring talk by Prof. Ole G. Mouritsen, Ph.D., D.Sc.
A physicist and professor of gastrophysics and culinary food innovation at Copenhagen University. In 2016 he was appointed Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries. He is currently president of the Danish Gastronomical Academy and director of the Danish national research and communication center Taste for Life. He has a background in physical chemistry, interfacial science, and membrane biophysics and is an elected fellow of the Royal Danish Society of Sciences and Letters, the Danish Academy of Technical Sciences, and Sigma Xi.
He is the author of several scientific books and about 400 scientific papers and reports, in addition to being recipient of a number of prestigious science and science communication prizes, most recently the DuPont Nutrition & Health Science Medal for Excellence in Food Science (2016). In his spare time, he cooks, collaborates with chefs, furthers his knowledge of all aspects of food, and writes articles and books about the science of food and taste, including Sushi: Food for The Eye, the Body, and the Soul (2009), Seaweeds: Edible, Available & Sustainable (2014), Umami: Unlocking the Secrets of the Fifth Taste (2014), Life – As a Matter of Fat (2015), and Mouthfeel: How Texture Makes Taste (2017).