Back to Program page

Detailed program for Monday, November, 1st

8.00–8.45 Registration
9.00 Opening and Welcome
E. Gilbert and M. Davidson
9.15 P. Lillford Neutrons and Food:
What are the problems?
University of York, United Kingdom
9.45 E. Gilbert Neutron Scattering – A Natural Tool for Food Science and Technology Research Bragg Institute, ANSTO, Australia
10.15 Discussion
10.30 morning tea
sponsored by Nestlé
11.00 C. Holt Quantitative models of casein micelle structure derived from SAXS and SANS University of Glasgow, United Kingdom
11.30 I. Koeper Protein–lipid interactions at model membrane architectures Flinders University, Australia
11.50 T. Nylander Co–adsorption of β–casein and calcium phosphate nanoclusters (CPN) at hydrophilic and hydrophobic solid–solution interfaces studied by neutron reflectometry Lund University, Sweden
12.10 Discussion
12.30 lunch
Lipids and Fats
13.30 J. Katsaras Neutron scattering, hydrogenous materials and nutraceuticals National Research Council, Canada
14.00 W. Bouwman The effect of water on structuring of organic phases by mixtured of β–sitosterol and γ–oryzanol Delft University of Technology, The Netherlands
14.20 J. Mata Nanoaggregates of bile salt and cationic surfactant Bragg Institute, ANSTO, Australia
14.40 Discussion
15.00 afternoon tea
15.30 Open session
17.00 Poster session

Detailed program for Tuesday, November, 2nd

Protein and Complexes
9.00 R. H. Tromp Neutron scattering studies of food structure: gelation, complexation and the effect of high pressure NIZO food Research, The Netherlands
9.30 S. Teixeira The sweet taste of neutrons Keele University, United Kingdom
9.50 L. A. Clifton Puroindoline binding to lipids and its relation to wheat endosperm structure ISIS Spallation Neutron Source, United Kingdom
10.10 Discussion
10.30 morning tea
sponsored by Nestlé
Protein and Complexes
11.00 C. Loupiac Protein structure (SANS), water and protein dynamics (Elastic and Inelastic Neutron Scattering), and protein–lipids interface (Neutron Reflectivity) Université de Bourgogne, France
11.30 D. Dee Folding and dynamics of the digestive enzyme pepsin University of Guelph, Canada
11.50 D. McGillivray Antioxidant–protein interactions in phospholipid membranes University of Auckland, New Zealand
12.10 Discussion
12.30 lunch
Glassy States
13.30 S. Krueger Protein structure and interactions in the solid state NIST, USA
14.00 D. Champion Mobility in the vicinity of the glass transition:
Thermal and dynamical properties
Université de Bourgogne, France
14.20 A. Sokolova The temperature and moisture dependence of protein dynamics in glycinin:
a quasi–elastic neutron scattering study
Bragg Institute, ANSTO, Australia
14.40 Discussion
15.00 afternoon tea
Food packaging and Food safety
15.30 R. Lee Need for neutron scattering techniques in packaging PTIS, USA
16.00 M. Davidson Potential for neutron scattering in Food Safety University of Tennessee, Knoxville, USA
16.20 Discussion
Plant materials
16.40 A.–L. Fameau Multi–scale structural characterizations of  fatty acid multilayer tubes with temperature tunable diameter in bulk and at the air/water interface by coupling SANS and neutron reflectivity CEA/INRA, France
17.00 Discussion
19.00 Workshop dinner / Harbour cruise

Detailed program for Wednesday, November, 3rd

Digestion and metabolic processes
9.00 R. Hjelm Bile physiology and physical chemistry in digestion:
fundamental insights from small–angle neutron scattering
Los Alamos National Laboratory, USA
9.30 J. Blazek Starch granules under attack:
multidisciplinary investigation of structural mechanisms governing starch digestion
Bragg Institute, ANSTO, Australia
Drinks and Beverages
9.50 A. Vernhet Colloidal interactions involving condensed tannins in diluted systems:
what problems can we solve through SANS?
Montpellier SupAgro, France
10.20 Discussion
10.40 Where to from here?
Open forum including morning tea
12.30 lunch
13.30 visit ANSTO