Name: Neutrons & Food 5
Start: 2018-10-16T08:30:00+11:00
End: 2018-10-19T20:30:00+11:00
Location: Novotel Darling Harbour

Neutrons & Food 5

from Tuesday, October 16, 2018 (8:30 AM) to Friday, October 19, 2018 (8:30 PM)

Monday, October 15, 2018
Tuesday, October 16, 2018

8:30 AM

8:30 AM - 6:00 PM

7:30 PM

7:30 PM - 9:30 PM
Room: Privato Room
Wednesday, October 17, 2018

9:00 AM

9:00 AM - 9:30 AM

9:30 AM Morning Tea
Morning Tea
9:30 AM - 10:15 AM

10:15 AM

10:15 AM - 10:40 AM
10:40 AM Glassy States
Glassy States
10:40 AM - 11:20 AM
Contributions

10:40 AM Importance and Problems of Water in Food and Food Related Materials - Jan Swenson (Chalmers University of Technology)
11:20 AM Processing, Rheology and Tribology
Processing, Rheology and Tribology
11:20 AM - 12:40 PM
Contributions

11:20 AM From wetting to wear: visualization of contact zone in beverage tribology - Stefan Baier (PepsiCo and University of Queensland)

11:40 AM Combining rheology and small-angle scattering of neutrons and X-rays for dynamic assessment of microfibrillated cellulose under shear - Evgenii Velichko (TU Delft)

12:00 PM Neutron and X-Ray Reflectivity from chocolate sandwiches - Iva Manasi (University of Edinburgh)

12:20 PM Rheo-ND: Temperature and shear induced crystal transformation of a model triglyceride observed using neutron diffraction. - Norman Booth (ANSTO)
12:40 PM Lunch (Sponsored by Riddet Institute)
Lunch (Sponsored by Riddet Institute)
12:40 PM - 2:00 PM
2:00 PM Food Packaging, Preservation, Safety and Quality
Food Packaging, Preservation, Safety and Quality
2:00 PM - 3:20 PM
Contributions

2:00 PM Determining seafood provenance and safety through nuclear techniques - Debashish Mazumder (Australian Nuclear Science and Technology Organisation)

2:20 PM The interaction of fluorinated compounds with a phospholipid bilayer - Shirin Nouhi (Uppsala University)

2:40 PM Interaction of native and modified clupeine with Gram-negative model membranes. - Marcia English (Department of Human Nutrition, Saint Francis Xavier University, Antigonish, Nova Scotia) Allan Paulson (Dalhousie University)

3:00 PM Quality and Stability Evaluation of Chicken Meat Treated with Gamma Irradiation and Turmeric Powder - Muhammad Arshad (Government College University Faisalabad, Pakistan)
3:20 PM Afternoon Tea (Sponsored by ANBUG)
Afternoon Tea (Sponsored by ANBUG)
3:20 PM - 3:50 PM
3:50 PM Innovative Methods for Food (Nuclear, Synchrotron and Light)
Innovative Methods for Food (Nuclear, Synchrotron and Light)
3:50 PM - 5:30 PM
Contributions

3:50 PM Neutrons and Food - an Introduction - Elliot Gilbert (Australian Centre for Neutron Scattering, ANSTO)

4:10 PM Applications of Neutron Activation Analysis in Food Studies - Attila Stopic (ANSTO)

4:30 PM Opportunities for QENS and neutron spectroscopy at ACNS - Nicolas de Souza (ANSTO - Australian Centre for Neutron Scattering)

4:50 PM High-Resolution Macro ATR-FTIR Chemical Imaging Capability at Australian Synchrotron IR Beamline and Its Applications in Food Science - Jitraporn Vongsvivut (Australian synchrotron)

5:10 PM X-ray Fluorescence Microscopy Capabilities at the Australian Synchrotron and Applications in Food Science - David Paterson (Australian Synchrotron)
Thursday, October 18, 2018
9:00 AM Food Emulsions
Food Emulsions
9:00 AM - 10:00 AM
Contributions

9:00 AM Lipid Digestion – Key to the Ability of Milk-like Emulsions to Promote Oral Drug Delivery - Andrew Clulow (Monash University)

9:20 AM Oil-in-water emulsion system stabilized by emulsion droplets coated with whey protein microgels - Lirong Cheng

9:40 AM Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques - Betül Yesiltas (National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark)
10:00 AM
10:00 AM - 10:40 AM
Contributions

10:00 AM Open Forum
10:40 AM Morning Tea (Sponsored by ACIS)
Morning Tea (Sponsored by ACIS)
10:40 AM - 11:20 AM
11:20 AM Lipids and Fats
Lipids and Fats
11:20 AM - 12:20 PM
Contributions

11:20 AM The memories of liquid triacylglycerols - Gianfranco Mazzanti (Dalhousie University)

11:40 AM Structure formation in oleic acid - sodium oleate based oleogels - Steven Cornet (Wageningen UR)

12:00 PM Static and dynamic multiscale characterisation of micronized fat crystal network formation and disruption by USAXS and rheo-SAXS - Tatiana Nikolaeva (Laboratory of Biophysics, Wageningen University)
12:20 PM Innovative Methods for Food (Nuclear, Synchrotron and Light)
Innovative Methods for Food (Nuclear, Synchrotron and Light)
12:20 PM - 12:40 PM
Contributions

12:20 PM Heavy Food Molecules from the National Deuteration Facility for Structure Function Applications - Tamim Darwish (ANSTO)
12:40 PM Lunch (Sponsored by Office of NSW Chief Scientist)
Lunch (Sponsored by Office of NSW Chief Scientist)
12:40 PM - 2:00 PM
2:00 PM Dairy
Dairy
2:00 PM - 3:20 PM
Contributions

2:00 PM Structural characterization of milk coagulation from 0.1 to 20μm using Ultra-Small Angle Neutron Scattering - Alejandro Marangoni (University of Guelph)

2:40 PM Ultra-Small Angle Neutron Scattering investigation of milk coagulation: Data Analysis and Contrast Matching methods - Nukhalu Callaghan-Patrachar (University of Guelph)

3:00 PM Dynamics of Calcium caseinate in H2O or D2O studied by Quasi-Elastic Neutron Scattering (QENS) - Bei Tian
3:20 PM Afternoon Tea (Sponsored by Anton-Paar)
Afternoon Tea (Sponsored by Anton-Paar)
3:20 PM - 3:50 PM
3:50 PM Dairy
Dairy
3:50 PM - 4:30 PM
Contributions

3:50 PM Ultra-small angle neutron scattering studies on milk and cheese curd formation - Carl Adams (St. Francis Xavier University)

4:10 PM Structure of Artificial Casein Micelles Composed of Deuterated β-Casein and Native κ-Casein: A Contrast Variation SANS and SAXS Study. - Jared Raynes (CSIRO)
4:30 PM Innovative Methods for Food (Nuclear, Synchrotron and Light)
Innovative Methods for Food (Nuclear, Synchrotron and Light)
4:30 PM - 5:10 PM
Contributions

4:30 PM Small Angle Neutron Scattering instrument BILBY: capabilities to study food science related problems - Anna Sokolova (Dr)

4:50 PM Neutron Imaging Application in Food Science on DINGO at OPAL - Ulf Garbe (ANSTO)
6:30 PM Dinner Cruise
Dinner Cruise
6:30 PM - 9:30 PM
Friday, October 19, 2018
9:00 AM Plant Materials
Plant Materials
9:00 AM - 10:40 AM
Contributions

9:00 AM THE POTENTIAL OF SCATTERING TECHNIQUES TO INVESTIGATE THE STRUCTURE AND MOLECULAR INTERACTIONS OF POLYSACCHARIDES - Marta Martínez-Sanz (Catedrático Agustín Escardino Benlloch, 7)

9:40 AM Brush-like polysaccharides with motif-specific interactions - Gleb Yakubov (School of Chemical Engineering)

10:00 AM Supramolecular characterisation of starch in rice by NMR, SAXS and XRD - Matthew Van Leeuwen (Western Sydney University)

10:20 AM If we could design plant protein structures and tune properties in processed food - Ramune Kuktaite (Swedish University of Agricultural Sciences, Dept. of Plant Breeding, Alnarp, Sweden)
10:40 AM Morning Tea
Morning Tea
10:40 AM - 11:20 AM
11:20 AM Encapsulation and Controlled Release
Encapsulation and Controlled Release
11:20 AM - 12:40 PM
Contributions

11:20 AM Neutron scattering study of lipid sponge-phase nanoparticles as enzyme carriers for food processing - Tommy Nylander (Physical Chemistry and NanoLund, Lund University)

11:40 AM A combined SANS and USANS study to investigate the structure of solid lipid nanoparticles - Rohan Shah (Swinburne University of Technology)

12:00 PM Structural investigation on nanostructured lipid carriers for fish oil by small angle scattering - Martin Schmiele (Niels Bohr Institutet, Københavns Universitet)

12:20 PM IUCr Travel Award Presentation
12:40 PM Lunch (Sponsored by ANSTO)
Lunch (Sponsored by ANSTO)
12:40 PM - 2:00 PM
2:00 PM Industrial Engagement
Industrial Engagement
2:00 PM - 3:20 PM
Contributions

2:00 PM Neutrons for industry - ACNS ILO, ANSTO - Access, Services & Case Studies - Paradowska Anna (ACNS, ANSTO)

2:20 PM Industry Q&A

3:00 PM Neutrons and Food 6 Presentation
3:20 PM Afternoon Tea
Afternoon Tea
3:20 PM - 3:50 PM