Name: Neutrons and Food 8 at MLZ
Start: 2026-06-15T09:00:00+02:00
End: 2026-06-19T13:05:00+02:00
Location: Bürgerhaus Garching

Neutrons and Food 8 at MLZ

from Monday, June 15, 2026 (9:00 AM) to Friday, June 19, 2026 (1:05 PM)

Monday, June 15, 2026
9:00 AM Part I
Part I
9:00 AM - 10:45 AM
Contributions

9:00 AM What neutrons tell us about food - Wim Bouwman

10:00 AM Neutron reflectometry - Alexandros Koutsioumpas
10:45 AM Coffee break
Coffee break
10:45 AM - 11:00 AM
11:00 AM Part II
Part II
11:00 AM - 12:15 PM
Contributions

11:00 AM Neutron imaging - Michael Schulz

11:45 AM Neutron spectroscopy - Olaf Holderer
12:15 PM Lunch
Lunch
12:15 PM - 1:00 PM
1:00 PM Part I
Part I
1:00 PM - 3:30 PM
Contributions

1:00 PM Understanding food better by using scattering techniques - Thomas Vilgis

2:30 PM Plant protein functionality in food system - Monika Brückner-Gühmann
3:30 PM Coffee break
Coffee break
3:30 PM - 3:50 PM
3:50 PM Part II
Part II
3:50 PM - 5:50 PM
Contributions

3:50 PM Casein micelles across the length scales – thanks to scattering - Norbert Raak
6:00 PM Welcome reception
Welcome reception
6:00 PM - 8:00 PM
Tuesday, June 16, 2026

9:00 AM Neutrons and Food – Past, Present and Future?
Neutrons and Food – Past, Present and Future?
9:00 AM - 9:45 AM

9:45 AM The extrusion of meat analogues study by in-situ rheo-SANS, scanning SAXS, and x-ray tomography
The extrusion of meat analogues study by in-situ rheo-SANS, scanning SAXS, and x-ray tomography
9:45 AM - 10:30 AM

10:30 AM Coffee break
Coffee break
10:30 AM - 10:45 AM
10:45 AM Contributions
Contributions
10:45 AM - 12:05 PM
Contributions

10:45 AM Structural evolution of meat analogues during high moisture extrusion - Wim Bouwman (Delft University of Technology)

11:05 AM Probing multiscale structural features in plant-based protein 3D food printing inks using benchtop X-ray scattering - Nathaniel Hendrik (TUMCREATE)

11:25 AM In-situ nano structure analysis of "Real" Gouda Cheese - Masato Ohnuma (Hokkaido University)

11:45 AM APPLICATIONS OF SMALL ANGLE NEUTRON SCATTERING (SANS) IN STUDIES OF THE EFFECTS OF PRESSURE HOLD-TIME IN FOODS - Susana Teixeira (University of Delaware and NIST Center for Neutron Research)
12:05 PM Lunch
Lunch
12:05 PM - 1:00 PM

1:00 PM Neutron Scattering Meets Food Foams: Structure, Stability, and Texture
Neutron Scattering Meets Food Foams: Structure, Stability, and Texture
1:00 PM - 1:45 PM
1:45 PM Contributions
Contributions
1:45 PM - 2:45 PM
Contributions

1:45 PM A time-resolved investigation at multiple-length scales of the structure of liquid foam stabilized by albumins from pea - Ruifen Li (Aarhus University)

2:05 PM Phospholipids affect the interfacial properties of proteins at oil/water interfaces - Theresia Heiden-Hecht

2:25 PM Techno-functional properties of leave proteins derived from Alfalfa biomass (Medicago sativa L.) studied with neutrons - Maren Mueller
2:45 PM Coffee break
Coffee break
2:45 PM - 3:00 PM
3:00 PM Contributions
Contributions
3:00 PM - 4:00 PM
Contributions

3:00 PM Spectrophotometric Methods for the Characterization of a Protein Isolate Derived from Green Biomass of Alfalfa (Medicago sativa L.) - Viktoria Erdmann

3:20 PM When Neutrons Meet Plant Proteins: Peering into Extrudate Structure Across Length Scales - Alice Tiong

3:40 PM The Nano World of Espresso - Pascal Bertsch (University of Fribourg)
4:00 PM Poster session
Poster session
4:00 PM - 6:00 PM
Wednesday, June 17, 2026

9:00 AM Proteins
Proteins
9:00 AM - 9:45 AM
9:45 AM Contributions
Contributions
9:45 AM - 11:05 AM
Contributions

9:45 AM SAXS Reveals the Conformational Changes of Caseinate Upon Enzymatic Cross-Linking - Norbert Raak (Department of Food Science, University of Copenhagen)

10:05 AM Structural effect of powder reconstitution and concentration in skim milk powder - Thea Lykkegaard Møller (Aarhus University, Department of Food Science)

10:25 AM SAXS characterization of egg yolk granules and recombinant casein fusion proteins for the elucidation of intermediate nanostructures of functional materials - Ronald Gebhardt (RWTH Aachen)

10:45 AM Scattering techniques reveal how cell walls regulate digestion and protein release in Nori seaweed - Yubexi Correa (Instituto de Investigación en Ciencias de la Alimentación)
11:05 AM Coffee break
Coffee break
11:05 AM - 11:20 AM

11:20 AM Polysaccharides
Polysaccharides
11:20 AM - 12:05 PM
12:05 PM Contributions
Contributions
12:05 PM - 12:25 PM
Contributions

12:05 PM Unravelling the multi-scale architecture of cell wall polysaccharides in food systems using small-angle neutron scattering - Marta Martínez-Sanz (Institute of Food Science Research (CIAL, CSIC-UAM))
12:25 PM Lunch
Lunch
12:25 PM - 1:25 PM

1:25 PM Visit Weihenstephan Campus in Freising
Visit Weihenstephan Campus in Freising
1:25 PM - 5:55 PM

5:55 PM Conference Dinner in Bräustüberl Weihenstephan
Conference Dinner in Bräustüberl Weihenstephan
5:55 PM - 9:55 PM
Thursday, June 18, 2026

9:00 AM Computational Methods for Materials Design and Accelerated Analysis of Scattering Data Relevant to the Food Industry
Computational Methods for Materials Design and Accelerated Analysis of Scattering Data Relevant to the Food Industry
9:00 AM - 9:45 AM
9:45 AM Contributions
Contributions
9:45 AM - 10:45 AM
Contributions

9:45 AM SANS-Guided Design of Responsive Microemulsions - Elisa Mégroz (Departement of Chemistry, University of Fribourg, Switzerland)

10:05 AM Multiscale analysis of pulse proteins on oil-water interfaces - Jasper Landman (Wageningen University & Research)

10:25 AM Comparing lipid structure dynamics during digestion of milk and plant emulsions - Jacob Kirkensgaard (University of Copenhagen)
10:45 AM Coffee break
Coffee break
10:45 AM - 11:00 AM
11:00 AM Contributions
Contributions
11:00 AM - 12:00 PM
Contributions

11:00 AM Effect of heat treatment on acid and rennet gel properties in goat and cow milk – a Spin-Echo Small-Angle Neutron Scattering (SESANS) approach - Zekun Fan (Wageningen University)

11:20 AM Real and reciprocal space studies of the formation and heterogeneity of dairy gel networks - Christopher Garvey (Technical University of Munich)

11:40 AM Controlling the Cold-Set Gelation of Bovine Serum Albumin Protein using Alcohol and Ionic Surfactant - Debasish Saha
12:00 PM Lunch
Lunch
12:00 PM - 1:00 PM

1:00 PM Visit FRMII in Garching Forschungszentrum
Visit FRMII in Garching Forschungszentrum
1:00 PM - 4:00 PM
Friday, June 19, 2026

9:00 AM Compact neutron source
Compact neutron source
9:00 AM - 9:45 AM
9:45 AM Contributions
Contributions
9:45 AM - 10:45 AM
Contributions

9:45 AM Synthesis of deuterated oils and surfactants for neutron scattering on model food systems - Kuno Schwärzer (Jülich Centre for Neutron Science (JCNS-1))

10:05 AM From Inhomogeneity to Insight: Neutron Imaging in Food Science - Robin Woracek (TUM/FRM II & ESS)

10:25 AM Neutron Imaging of Dynamic Microwave Freeze-Drying of bulk material - Petra Foerst (Technische Universität München)
10:45 AM Coffee break
Coffee break
10:45 AM - 11:05 AM
11:05 AM Contributions
Contributions
11:05 AM - 11:45 AM
Contributions

11:05 AM Multilayer model for pea protein supramolecular aggregates with pea lipid extract studied by polarized neutron reflectometry. - Tommy Nylander (Lund University, NanoLund, LINXS Institute of Advanced Neutron and X-Ray Science,, Sungkyunkwan University)

11:25 AM Simultaneous Mapping of Droplet Deformation and Banding in Surfactant-free Emulsions by Multidirectional Neutron Dark-field Imaging - Viviane Lutz-Bueno (PSI)
11:45 AM Neutrons and Food 9
Neutrons and Food 9
11:45 AM - 12:05 PM

12:05 PM Lunch
Lunch
12:05 PM - 1:05 PM

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