Neutrons and Food 2016

Session

Nutrition and Health

2 Jun 2016, 09:00

Palaestra Nedre (Lund, Sweden)

Conveners

Nutrition and Health

• Tommy Nylander (Lund University)

12. The fate of nanoparticles in the GI tract

Dr Alan Mackie (Institute of Food Research)

02/06/2016, 09:00

Nanoparticles (NPs) are increasingly being used in a wide range of applications including packaging, functional foods and pharmaceuticals. Indeed there is even evidence that they spontaneously form in the gastrointestinal (GI) tract. Although the range of applications is wide, the final fate of the NPs once consumed is of great interest to all. Regardless of the origin of the nanoscale...

19. New Sustainable Technology for Pure Water - an essential ingredient for food

Prof. Adrian Rennie (Uppsala University)

02/06/2016, 09:40

Talk

Pure water is essential for good health. It is necessary for food preparation and sanitation. Supply of water is still a major challenge and technology that can be used without specialist support in remote and rural areas is still needed in many countries. An extract from the seeds of the *Moringa oleifera* tree that is principally a low molecular mass protein is known to be efficient as a...

25. Can neutron or x-ray scattering techniques support food scientists to reveal important information on food structures?

Dr Niklas Lorén (SP Food and Bioscience)

02/06/2016, 10:05

Foods are complex soft materials that consist of many different components. Polysaccharides, proteins, lipids and water are the most common components. The way the different components are spatial distributed, their inherent properties and the interaction between the different components will strongly influence the macroscopic properties of the food. Thus, the food microstructure codes the...