Neutrons & Food 7

June 10-14, 2024

STAR Tower, University of Delaware, Newark, DE

Neutrons & Food biannual workshops help identify the future scientific needs in the application of neutron scattering to Food Science, fostering new collaborations and developments.

Neutrons and Food is a biannual event to identify and address current and future scientific needs in the application of neutron research to Food Science.

The first in-person meeting since the pandemic finds the global food system and consumers worldwide under unprecedented pressures, with evolving consumer demands, climate change, food security and population growth. Promoting and strengthening neutron applications to food science and research is a major goal of the meeting. The challenge of developing healthier, sustainable food that tastes and looks appealing can no longer be met by empirical approaches. Understanding food from the atomic level to its macroscopic properties is fundamental to respond to fast evolving needs and transform the global food system.

INTERNATIONAL COMMITTEE: Susana Teixeira (Chair, USA), Elliot Gilbert (Australia), Tommy Nylander (Sweden), Hideki Seto (Japan), Wim Bouwman (Netherlands), Alejandro Marangoni (Canada), Christopher Garvey (Germany), Amy Xu (USA), Ken Littrell (USA), Stefan Baier (USA).

LOCAL COMMITTEE: Norman Wagner, Abraham Lenhoff, Brian Paul, Vicky Tosh-Morelli, Christy Boylan (University of Delaware); Paul Butler, Kathleen Weigandt and Maria Vega Martinez (NIST); Yimin Mao (University of Maryland/NIST).

Sponsors

Center for Neutron Science

The CNS is a cooperative agreement between the University of Delaware and the National Institute of Standards and Technology (NIST) Center for Neutron Research (NCNR).