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

Monday, 15 October 2018
Tuesday, 16 October 2018

08:30

08:30 - 18:00

19:30

19:30 - 21:30
Room: Privato Room
Wednesday, 17 October 2018

09:00

09:00 - 09:30

09:30 Morning Tea
Morning Tea
09:30 - 10:15

10:15

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

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

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

11:40 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 Neutron and X-Ray Reflectivity from chocolate sandwiches - Iva Manasi (University of Edinburgh)

12:20 Rheo-ND: Temperature and shear induced crystal transformation of a model triglyceride observed using neutron diffraction. - Norman Booth (ANSTO)
12:40 Lunch (Sponsored by Riddet Institute)
Lunch (Sponsored by Riddet Institute)
12:40 - 14:00
14:00 Food Packaging, Preservation, Safety and Quality
Food Packaging, Preservation, Safety and Quality
14:00 - 15:20
Contributions

14:00 Determining seafood provenance and safety through nuclear techniques - Debashish Mazumder (Australian Nuclear Science and Technology Organisation)

14:20 The interaction of fluorinated compounds with a phospholipid bilayer - Shirin Nouhi (Uppsala University)

14:40 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)

15:00 Quality and Stability Evaluation of Chicken Meat Treated with Gamma Irradiation and Turmeric Powder - Muhammad Arshad (Government College University Faisalabad, Pakistan)
15:20 Afternoon Tea (Sponsored by ANBUG)
Afternoon Tea (Sponsored by ANBUG)
15:20 - 15:50
15:50 Innovative Methods for Food (Nuclear, Synchrotron and Light)
Innovative Methods for Food (Nuclear, Synchrotron and Light)
15:50 - 17:30
Contributions

15:50 Neutrons and Food - an Introduction - Elliot Gilbert (Australian Centre for Neutron Scattering, ANSTO)

16:10 Applications of Neutron Activation Analysis in Food Studies - Attila Stopic (ANSTO)

16:30 Opportunities for QENS and neutron spectroscopy at ACNS - Nicolas de Souza (ANSTO - Australian Centre for Neutron Scattering)

16:50 High-Resolution Macro ATR-FTIR Chemical Imaging Capability at Australian Synchrotron IR Beamline and Its Applications in Food Science - Jitraporn Vongsvivut (Australian synchrotron)

17:10 X-ray Fluorescence Microscopy Capabilities at the Australian Synchrotron and Applications in Food Science - David Paterson (Australian Synchrotron)
Thursday, 18 October 2018
09:00 Food Emulsions
Food Emulsions
09:00 - 10:00
Contributions

09:00 Lipid Digestion – Key to the Ability of Milk-like Emulsions to Promote Oral Drug Delivery - Andrew Clulow (Monash University)

09:20 Oil-in-water emulsion system stabilized by emulsion droplets coated with whey protein microgels - Lirong Cheng

09:40 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
10:00 - 10:40
Contributions

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

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

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

12:00 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 Innovative Methods for Food (Nuclear, Synchrotron and Light)
Innovative Methods for Food (Nuclear, Synchrotron and Light)
12:20 - 12:40
Contributions

12:20 Heavy Food Molecules from the National Deuteration Facility for Structure Function Applications - Tamim Darwish (ANSTO)
12:40 Lunch (Sponsored by Office of NSW Chief Scientist)
Lunch (Sponsored by Office of NSW Chief Scientist)
12:40 - 14:00
14:00 Dairy
Dairy
14:00 - 15:20
Contributions

14:00 Structural characterization of milk coagulation from 0.1 to 20μm using Ultra-Small Angle Neutron Scattering - Alejandro Marangoni (University of Guelph)

14:40 Ultra-Small Angle Neutron Scattering investigation of milk coagulation: Data Analysis and Contrast Matching methods - Nukhalu Callaghan-Patrachar (University of Guelph)

15:00 Dynamics of Calcium caseinate in H2O or D2O studied by Quasi-Elastic Neutron Scattering (QENS) - Bei Tian
15:20 Afternoon Tea (Sponsored by Anton-Paar)
Afternoon Tea (Sponsored by Anton-Paar)
15:20 - 15:50
15:50 Dairy
Dairy
15:50 - 16:30
Contributions

15:50 Ultra-small angle neutron scattering studies on milk and cheese curd formation - Carl Adams (St. Francis Xavier University)

16:10 Structure of Artificial Casein Micelles Composed of Deuterated β-Casein and Native κ-Casein: A Contrast Variation SANS and SAXS Study. - Jared Raynes (CSIRO)
16:30 Innovative Methods for Food (Nuclear, Synchrotron and Light)
Innovative Methods for Food (Nuclear, Synchrotron and Light)
16:30 - 17:10
Contributions

16:30 Small Angle Neutron Scattering instrument BILBY: capabilities to study food science related problems - Anna Sokolova (Dr)

16:50 Neutron Imaging Application in Food Science on DINGO at OPAL - Ulf Garbe (ANSTO)
18:30 Dinner Cruise
Dinner Cruise
18:30 - 21:30
Friday, 19 October 2018
09:00 Plant Materials
Plant Materials
09:00 - 10:40
Contributions

09:00 THE POTENTIAL OF SCATTERING TECHNIQUES TO INVESTIGATE THE STRUCTURE AND MOLECULAR INTERACTIONS OF POLYSACCHARIDES - Marta Martínez-Sanz (Catedrático Agustín Escardino Benlloch, 7)

09:40 Brush-like polysaccharides with motif-specific interactions - Gleb Yakubov (School of Chemical Engineering)

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

10:20 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 Morning Tea
Morning Tea
10:40 - 11:20
11:20 Encapsulation and Controlled Release
Encapsulation and Controlled Release
11:20 - 12:40
Contributions

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

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

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

12:20 IUCr Travel Award Presentation
12:40 Lunch (Sponsored by ANSTO)
Lunch (Sponsored by ANSTO)
12:40 - 14:00
14:00 Industrial Engagement
Industrial Engagement
14:00 - 15:20
Contributions

14:00 Neutrons for industry - ACNS ILO, ANSTO - Access, Services & Case Studies - Paradowska Anna (ACNS, ANSTO)

14:20 Industry Q&A

15:00 Neutrons and Food 6 Presentation
15:20 Afternoon Tea
Afternoon Tea
15:20 - 15:50