The "Neutrons and Food” workshop seeks to identify the future scientific needs in the application of neutron scattering to Food Science. The findings will help neutron facilities to further adapt their infrastructure to the requirements of the wider scientific community. The application of neutron scattering to food–based systems is still in its infancy but has significant potential to understand the complex relationship between food structure, processing, rheology, nutrition, food quality and security. Session topics:
• Plant Materials and Carbohydrates
• Lipids and Fats
• Dairy
• Drinks and Beverages
• Proteins and complexes, including Amino Acids, Peptides, Enzymes, Meat/Muscle
• Food packaging, including Food Quality and Preservation
• Digestion, metabolic processes and nutrition, including Vitamins & Minerals; Encapsulation and Controlled release
• Processing, including Rheology and Flow
• Glassy States of Food and Hydration (Water and Ice)
• Food Safety
• Plant Materials and Carbohydrates
• Lipids and Fats
• Dairy
• Drinks and Beverages
• Proteins and complexes, including Amino Acids, Peptides, Enzymes, Meat/Muscle
• Food packaging, including Food Quality and Preservation
• Digestion, metabolic processes and nutrition, including Vitamins & Minerals; Encapsulation and Controlled release
• Processing, including Rheology and Flow
• Glassy States of Food and Hydration (Water and Ice)
• Food Safety
