On Monday, the training school introduces the fundamentals of scattering methods applied to food science. A series of expert lectures will highlight how scattering techniques can be used to investigate food systems across different length and time scales.
The program with confirmed speakers offers a compact and inspiring introduction to the use of scattering techniques in food research. Wim Bouwman will open the session with an overview of what neutrons can tell us about food. Alexandros Koutsioubas will present reflectometry approaches, followed by Michael Schulz, who will introduce neutron imaging methods. Olaf Holderer will cover neutron spectroscopy, and Thomas Vilgis will discuss how scattering techniques help to better understand complex food systems. Monika Brückner-Gühmann will address plant protein functionality in food systems, while Norbert Raak will focus on casein micelles across different length scales using scattering methods. The program will conclude with a contribution by Christian Diener on the processing of food.
Together these contributions provide a broad and coherent overview of modern neutron and scattering techniques and their application to current questions in food science.
Join us for a compact and inspiring introduction to scattering techniques in food research.
