Agenda
Sunday, June 9
2:00- 5:00 PM – Checking-in and badge collection
Monday, June 10
SESSION CHAIRS: Wim Bouwman and Abraham Lenhoff
8:00-9:45 AM – Checking-in and badge collection
9:45-10:00 AM – Welcome and Announcements (Susana Teixeira; University of Delaware, USA)
10:00-10:30 AM – Challenges for the production of reference materials for protein food allergens (David Bunk; NIST, USA)
10:30-11:00 AM – Coffee break
11:00-11:30 AM – Polysaccharide-protein gelation: rheological and structural characterizations of methylcellulose and soy protein blends (Shuyu Xu; Ashland Specialty Ingredients, USA).
11:30-12:00 PM– Nanostructural evolution of soy proteins and polysaccharides during high moisture extrusion (Wim Bouwman; Delft Univ. Technology, The Netherlands)
12:00-12:30 PM – Methods to measure the rheology, structure, and reactions of mixed food products (Ryan Murphy; NIST, USA)
12:30-2:00 PM – Lunch break
SESSION CHAIRS: Kenneth Littrell and Paul Butler
2:00-2:30 PM – Mechanisms of the fibrous structure formation in plant-based meat analogs via in-situ SANS (Tong Guan; ILL/ETH Zuerich, France and Switzerland).
2:30-3:00 PM – Structural studies of commercial cheese using ultra-small and small angle neutron scattering (Carl Adams; St. Francis Xavier University, Canada)
3:00-3:30 PM – Perspectives on fractal dimensions: rheology and neutron scattering studies on dairy gels (Koduvayur Ramya; FRM-II Germany)
3:30-4:00 PM – Coffee break
4:00- 4:30 PM – SANS Instrument Designs for Extended Angular Range and Ultra Small Angles (John Barker; NIST, USA)
4:30-5:00 PM – Recent food science related small angle neutron scattering research at ORNL (Kenneth Littrell; ORNL, USA)
5:00-5:30 PM – Food structure design using small angle scattering technologies (Lorenzo Pastrana; International Iberian Nanotechnology Laboratory, Portugal)
5:30-7:00 PM – EVENING RECEPTION FOR ALL ATTENDEES
Tuesday, June 11
9:00-9:30 AM – Neutron scattering capabilities for food and soft matter science at the Oak Ridge National Laboratory (Gergely Nagy; ORNL, USA)
9:30-10:00 AM – Characterizing protein-polysaccharide interactions using neutron scattering techniques (Amy Xu; Louisianna State University, USA)
10:00-10:30 AM – Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol–Gel Transition (Koichi Mayumi; ISSP, University of Tokyo, Japan)
10:30-11:00 AM – Coffee break
11:00-11:30 AM – Neutrons reveal the structure at the oil interface – new leads for functional food ingredients through enzymatic processing (Tommy Nylander; Lund University, Sweden)
11:30 AM-12:00 PM – Unravelling structure and interactions of complex lipid bilayers with myoglobin (Marshall Machingauta; Lund University, Sweden)
12:00-12:30 PM – The Structural Evolution of Sunflower Proteins Adsorbed at the Air-Water Interface (Guangcui Yuan; NIST, USA)
12:30-2:00 PM – Lunch break
2:00-2:30 PM – Structural change under pressure across the whole proteome: Lessons from scattering and limited proteolysis (Richard Gillilan; CHESS, USA)
2:30-3:00 PM – Combined effects of pressure and ionic strength on protein-protein interactions: an empirical approach (Brian Paul; University of Delaware, USA)
3:00-3:30 PM – Utilizing Small Angle Scattering to Investigate the Structural Alterations in β-Lactoglobulin, Lectin Proteins, and Their Mixtures Induced by High-Pressure Processing Technologies (V.M. Balasubramaniam, The Ohio State University, USA).
3:30-4:00 PM – Coffee break
4:00-4:30 PM – Stability of Food proteins in High-Pressure conditions (Sophie Combet; LLB, France)
4:30-5:00 PM – Structuring porous materials with freezing fronts (Viviane Lütz Bueno; PSI, Switzerland)
5:00-5:30 PM – Applications of High-pressure SANS to food studies (Susana Teixeira; University of Delaware, USA)
Wednesday, June 12
9:00-9:30 AM – AFL: the Autonomous Formulation Laboratory (Peter Beaucage; NIST, USA)
9:30-10:00 AM – Polyethylene furanoate as a bio-based food packaging material: structure roots for its superior barrier properties (Yimin Mao; University of Maryland, USA)
10:00-10:30 AM – Proteins derived from green biomass as stabilizer for emulsions (Maren Müller; JCNS, Germany)
10:30-11:00 AM – Coffee break
11:00-11:30 AM – Thixotropy in Food Colloids (Tulika Bhattacharyya; University of Delaware, USA)
11:30 AM-12:00 PM – Neutron imaging and food – spatially resolved SANS investigations of food systems through neutron dark-field contrast imaging (Markus Strobl; PSI, Switzerland)
12:00-12:30 PM – INFER: Neutron Interferometric Microscopy of Small Forces and Hierarchical Structures (Katie Weigandt; NIST, USA)
12:30-2:00 PM – Lunch break, preceded by GROUP PHOTO
2:00-2:30 PM – Pulse protein gelation: the mechanism behind the formation of homogeneous and fractal gels (Leonie van’t Hag; Monash University, Australia)
2:30-3:00 PM – Wide angle x-ray and small angle neutron scattering investigations of the functionalisation and structure of starch particles for pickering emulsions (Christopher Garvey; FRM II, Germany)
3:00-3:30 PM – On the clustering of triacylglycerols in the molten state (Gianfranco Mazzanti; Dalhousie University, Canada)
3:30-4:00 PM – Coffee break
4:00-4:30 PM – Neutron Research: Outreach and Education Opportunities (Leland Harriger; NIST, USA)
4:30-5:30 PM – PLENARY: Accelerating and broadening research and education at the intersection of food, scattering, robotics and artificial intelligence (Lilo Pozzo; Washington University, USA)
6:00-8:00 PM – Conference dinner for registered attendees
Thursday, June 13
9:00-9:30 AM – Large structure measurements using neutron spin-echo techniques (Fumiaki Funama; ORNL, USA)
9:30-10:00 AM – Application of neutron spectroscopy and imaging to the moisture control and preservation of Australian native fruits (Paul Michalski; Monash University, Australia)
10:00-10:30 AM – Changes in the molecular dynamics of cooked rice starch during retrogradation when rice is cooked with different amounts of water (Yoshinobu Hirata; Gifu University, Japan)
10:30-11:00 AM – Coffee break
11:00-11:30 AM – Exploring and understanding sustainable food emulsion systems with neutron scattering and spectroscopy (Theresia Heiden-Hecht; JCNS, Germany)
11:30 AM-12:00 PM – 40 years of Nuclear Analytical Measurements of Foods and Related Materials at NIST/NBS (Rick Paul; NIST, USA)
12:00-12:30 PM – Food applications of Neutron activation analyses (Maria Vega; NIST, USA)
12:30-2:00 PM – Lunch break
2:00-2:30 PM – Food Science at the European Spallation Source (Andrew Jackson; ESS, Sweden)
2:30-2:50 PM – The University of Delaware Center for Neutron Science (Norman Wagner; University of Delaware, USA)
2:50-3:30 PM – Neutrons and Food – a subjective perspective (Elliot Gilbert; ANSTO, Australia)
3:30-4:00 PM – Coffee break
4:00-5:00 PM – Round table Discussions on topics of interest (Neutrons and Food series, High-Pressure Scattering, AOB)
5:00-5:30 PM PM – Closing and acknowledgments.
Friday, June 14
DAY-TRIP TO THE NIST CENTER FOR NEUTRON RESEARCH (NCNR): FOR REGISTERED ATTENDEES ONLY
To participate in this day-trip, pre-registration is mandatory (up to a maximum of 50 participants, on a first-come, first-served basis). Transportation will be provided to the NCNR (Gaithersburg, Maryland) in the morning and lunch will be provided on site. Participants will be given a tour of the NCNR.
ALTERNATIVE SUGGESTED ACTIVITIES
Enjoy a picnic or a stroll around the University of Delaware Botanic Gardens, a diverse and dynamic living plant collection of more than 3,000 species and cultivars of perennials, shrubs and trees. On your way there, you may want to stop for ice cream at the UDairy Creamery (535 S College Ave, Newark, DE 19716), which educates UD students in the principles of dairy production, food science and safety, environmentally sound agriculture, business management and finance. The Newark History Museum tells the story of Newark, Delaware from 1758 to the present day and it draws railroad buffs from around the country. It is also a short walk away from the Star Tower (1877 Pennsylvania Railroad Station, on South College Avenue).
20-30min drive away:
- Spend the day at the nearby Longwood Gardens, over 4.36 km2 of gardens, woodlands, and meadows in Kennett Square, Pennsylvania, United States (Brandywine Creek Valley, ca. 25min drive). It is one of the premier horticultural display gardens in the United States, in great part due to contributions of Pierre du Pont: the 19th century DuPont and GM president was also a conservationist, farmer, designer and philanthropist.
- Hiking, biking or disc golf are a few of the many activities that White Clay Creek state park offers, with 37 miles (60 km) of nature and fitness trails. The park also preserves several historic structures and operates a nature center.