Non-conventional Characterization Techniques for Food Using Synchrotron Light and Neutrons
Session chair: Edward Mitchel
Date: Wednesday 15 November 2017
Time: 11:00 - 13:00
Location: Tramuntana 2
Food and food ingredient structure is a central element to a good product. The characterisation and understanding of food and ingredients at the micro-scales is of crucial importance to tailor final product macro-scale properties such as texture and shelf-life, and to create innovative products.
Synchrotron X-rays and neutron beams offer exquisite microscopy probes to look into the heart of such complex materials be they solid, interfacial, emulsions or liquids. These techniques, provided by large-scale infrastructure facilities, open the door to advanced characterisation going far beyond the abilities of conventional analytical techniques.
This special session will demonstrate the role and use of synchrotron X-ray and neutron beam characterisation on food science technology challenges, using examples from academic and industrial perspectives.
CALIPSOplus and SINE2020 are Horizon2020 projects supported by the EU. Both have active industry outreach and support programmes to demonstrate the potential of light source and neutron technology to companies not yet familiar with the powerful analytical techniques. As part of their drive to encourage industrial users to exploit the unique properties of X-ray and neutron beams for R&D, CALIPSOplus and SINE2020 can arrange for test measurements and feasibility studies to be performed free of charge for European companies, going further with support for real measurements for SMEs.