neutrons and food - delft university of technologyneutronfood.tudelft.nl/neutrons and food...
Post on 14-Mar-2021
5 Views
Preview:
TRANSCRIPT
Neutrons and Food 29 Jan – 1 Feb 2012, Delft
1
ESS science symposium:
Neutrons and Food 2012
Contents Organisation .................................................................................................................. 2
Report ........................................................................................................................... 3
Programme Neutrons and Food ....................................................................................... 6
Posters .......................................................................................................................... 9
List of participants ........................................................................................................ 10
2
Organisation Chairs
Wim Bouwman (Delft University of Technology, the Netherlands)
Erik van der Linden (Wageningen University, the Netherlands)
International programme committee
Elliot P. Gilbert (ANSTO, Australia)
Hans Tromp (NIZO, the Netherlands)
Tommy Nylander (Lund University, Sweden)
Local organisation (Reactor Institute Delft, the Netherlands)
José Buurman
Ilse van der Kraaij-Quick
Wim Bouwman
ESS organisation (Lund, Sweden)
Sofie Ossowski
Axel Steuer
Website with most presentations and some photos: http://neutronfood.tudelft.nl/
3
Report How can neutron scattering help to make wine tastier, to extend the shelf life of food by
improved packaging, improve the recipe for fresh cheeses, fight obesity or make the crust of
bread ever crustier? Those were some of the questions discussed by sixty international
scientists convening in Delft from 29 January to 1 February 2012. The combination of
neutron experts and food scientists resulted in very engaging and fruitful discussions.
The first pie chart shows the scientific background of the participants. There was a good
balance in participants from neutrons facilities, food institutes and from industry. This
balance was essential for the discussions. The second pie chart shows the country in which
the participants are based. Nearly all participants from industry came from the Netherlands.
The neutron people presented examples using neutron scattering on food materials: Andrew
Jackson from the ESS gave a very clear introduction into the most relevant neutron
techniques for food science. The food scientists presented the progress in their fields of
science and asked how neutron scattering can help to solve their questions concerning
structure or dynamics of food materials. Martin Leser from Nestle gave an overview of which
processes in food science are important in the chain from raw ingredients to the final
packaged product in the supermarket. In nearly every step the changes in structure are
relevant for the quality of the final product.
The workshop programme covered neutron techniques and food topics. The food themes
included water dynamics, digestion, food packaging, protein conformation, casein micelle
aggregation, foams, interface phenomena, hydrogen bonds, organogels, food safety and
food preservation by freezing or increased pressures. For the neutron methods, we had
presentations on SANS, reflectometry, SESANS, inelastic scattering and tomography.
Some aspects of the systems that might be studied with neutrons are: morphology of
separate structures, such as fibrils, platelets and finer topological details, resulting from
molecular assembly. On a larger hierarchical level, morphological aspects in mixtures and
according phases and phase behaviour are of interest. On the smaller scale of molecules,
water effects, such as hydrogen bonds, protein structure, and dynamics of exchange and
small scale syneresis effects are important. The ability to study multi component systems is
4
of particular importance to the foods community, in view of the typical composition and type
of challenges the food area faces. Regarding food systems, one important system is dairy,
and encompasses different scales: caseins, calcium balance in milk, interactions surfactants,
water dynamics, fusion of micelles in cheeses and protein-polysaccharides. Interaction
between the food and its environment is for example important in the area of packaging
materials.The social programme started with a welcome reception in the Vermeer Centre in
Delft. Appropriately, this illustrated our symbol for the workshop, i.e. the milk maid of
Vermeer. The guides gave a detailed explanation of this painting, including all the hidden
erotic symbols shown. Eke Mariën and Jan Groenewold, better known as Cook and Chemist,
ended the first day with a lecture titled: Scattering in the kitchen. They performed a beautiful
and tasty experiment: infusing strawberries with green tea in a vacuum container. This
process replaces the air in the strawberry by green tea, which has a good contrast match to
the strawberry. The result is a translucent strawberry with a great taste. Food tasting
continued during the conference dinner in the Prinsenkelder, a very historic place in Delft.
Eke Mariën (Cook) discusses
with Lambert van Eijck (left),
Ad van Well and Jeroen
Plomp (right) how to boil a
perfect egg.
Conclusions from the workshop are: Structure (interface and bulk) reflects the information
relevant to a food system from the nanometre to millimetre scale. Most relevant is the
evolution of the structure as a function of temperature, external stresses (flow, high
pressure) and ingredient concentrations (including digestive circumstances).
The workshop ended with a discussion about how the ESS (or any other neutron facility) can
encourage experiments related to food science and consequently advance the field. On the
wish list are: deuterated compounds, chemistry labs next to the hutch, sample environments
with shear, temperature, microwaves and other conventional food processing conditions,
flexible access at short notice for trial experiments (for example as the SANS-express at
ISIS), support with data-analysis, simultaneous experiments using other characterisation
techniques and time-resolved measurements.
5
Do we need a next neutrons and food? In 2010, ANSTO organised the first Neutrons and
Foods in Sydney, a successful workshop that attracted some 60 participants, however, only 6
people attended both meetings. In both workshops the neutron scatterers came from far
away, whereas the food scientists were rather local; nearly all industrial participants came
from the Netherlands. However, the workshop is a good outreach tool as many food
scientists are apparently interested in neutron scattering, but they know little about it.
Following newly established contacts at this workshop we anticipate novel experiments in
this area. We think it will be good to organise another Neutrons and Food in a few years
moving to another country with strong food science and industry. In Europe, France and
Switzerland would be obvious locations.
The workshop Neutrons and Food 2012 was organised by the Delft University of Technology
and chaired by Wim Bouwman, Reactor Institute Delft, and Erik van der Linden, Physics and
Physical Chemistry of Foods, of the Wageningen University, the Netherlands. It was one of
the series of ESS Science Symposia and we would like to acknowledge the ESS for generous
sponsoring, their help and advice. Thanks also to all the participants: their active
participation made the workshop a real success.
Participants of the workshop. Photographer Menno Blaauw from the Reactor Institute Delft.
6
Programme Neutrons and Food Sunday 29 January
17.30 Welcome reception and Registration at the “Vermeer Centrum delft”,
Voldersgracht 21 in Delft with a guided tour starting at 18.15 hrs. The
Vermeer Center offers a visual voyage of discovery through the life, work and
city of Johannes Vermeer. Step into 17th century Delft, see samples from
Vermeer's oeuvre, go in search of his mentor and find the stories behind the
paintings.
Monday 30 January
Welcome, chair: Wim Bouwman
8.45 Registration
9.15-9.25 Tim van der Hagen, Dean Faculty Applied Physics, Delft University of
Technology Welcome and Opening of the work shop
9.25-9.30 Wim Bouwman, plan for the work shop
Session 1: Neutrons and Food, chair: Erik van der Linden
9.30-9.45 Sofie Ossowski, Aim of work shop and status ESS
9.45-10.15 Andrew Jackson, Introduction to Neutron Scattering
10.15-10.45 Martin Leser, „Soft‟ Matters in Food
10.45-11.15 Coffee break
Session 2: Large length structures, chair: Arjen Bot
11.15-11.35 Kitty van Gruijthuijsen, Towards understanding gelation in complex model
mixtures
11.35-11.55 Wim Bouwman, SESANS for food
11.55-12.15 Frank Wieder, High pressure treatment of food materials: Compression
monitoring by means of cold neutron radiography
12.15-12.35 Markus Strobl, Neutron Imaging and Food
12.35-12.45 1 minute poster presentations
12.45-13.30 Lunch break
13.30-14.20 Poster session
7
Session 3: Health and structure, chair: Thomas Gutberlet
14.20-14.50 Alan Mackie, Food Structure for Health
14.50-15.10 Dieter Middendorf, Nanoscale dynamics of food constituents by neutron
scattering
15.10-15.30 Thomas Vilgis, Structure and Texture of Food Polymer Mixtures
15.30-16.00 Coffee break
Session 4: Cook and Chemist, chair: Wim Bouwman
16.00-17.00 Eke Mariën en Jan Groenewold, Cook and Chemist
Tuesday 31 January
Session 5: Interfaces, chair:John Webster
9.15-9.45 Annika Olsson, Neutrons for Food Packaging
9.45-10.05 Camille Loupiac, Major Role of Interfacial Water on Protein Structure and
Dynamics
10.05-10.35 Peter Fischer, Stabilization of emulsions and foams: Probing interfacial
properties by small angle scattering
10.35-10.55 Rob Dalgliesh, Spin-Echo SANS and Neutron reflection at the ISIS
SecondTarget Station.
10.55-11.25 Coffee break
Session 6: Interaction, chair: Tommy Nylander
11.25-11.55 Jan Swenson, Water Dynamics in Carbohydrate Rich Food by Quasielastic
Neutron Scattering
11.55-12.15 Richard Frazier, Puroindolines and neutrons: determining the function of a
family of sticky, non-stick wheat proteins
12.15-12.35 Ad van Well, Protein adsorption at the air-water interface
12.35-12.55 Maaike Nieuwland, Visualization and characterisation of protein structures at
different length scales
12.55-13.45 Lunch break
Session 7: Dairy, chair: Marie Paulsson
13.45-14.15 Richard Ipsen, Some Current Issues in Dairy Technology Where Neutrons
Could Play a Role
8
14.15-14.35 Sofie Ossowski, A neutron and light scattering study on pure κ-casein
14.35-14.55 Sreenath Bolisetty, Formation of multistranded β-lactoglobulin amyloid fibrils
and their stimuli responsive magnetic behaviour in the lyotropic liquid crystals.
14.55-15.15 Andrew Jackson, Effects of high pressure on casein micelle structure
15.15-15.45 Coffee break
Session 8: Emulsions & hydration, chair: John van Duynhoven
15.45-16.15 Arjen Bot, Wall structure of self-assembled sitosterol + oryzanol tubules: a
low-safa structurant of edible oils
16.15-16.45 Maria Ricci, Hydration of Trehalose and Glutathyone
16.45-17.05 Hans Tromp, Hydrogen bonds studied by wide angle neutron scattering
17.05-17.25 Vasyl Haramus, A comparative study of SANS, ultrafiltration and dialysis
19.00-22.00 Conference dinner at Restaurant “De Prinsenkelder”, Schoolstraat 11, Delft
Wednesday 1 February
Session 9: Foams & proteins, chair: Hans Tromp
9.15-9.45 Monique Axelos, To be announced
9.45-10.05 Fabrice Cousin, Self-assembly of Fatty acids and Neutrons : from the
determination of the structure in bulk solution and at the air/water interface to
the understanding of the Mechanisms of Stabilization of Smart Foams.
10.05-10.25 Sarah Rogers, Small-Angle Neutron Scattering at ISIS: Applications to Food
Science
10.25-10.45 Sheila Khodadadi, Preservation of Proteins in Glassy State
10.45-11.15 Coffee break
Session 10: Conclusions, chair Sofie Ossowski and Andrew Jackson
11.15-12.15 Panel discussion, How can the ESS be a good facility of food science?
12.15-12.30 Erik van der Linden, Conclusions of the work shop
12.30 Bus to reactor
12.45-13.30 Lunch break at the Reactor Institute Delft for the visit
13.30–15.00 Visit to neutron facilities
9
Posters Investigating the Structure-Function Relations of Modified and Native Herring Protamine
Marcia M. English, Allan T. Paulson
Spin-Echo Small-Angle Neutron Scattering for the Study of Food Systems
W.G. Bouwman, J. Plomp, C.P. Duif, F.P. Duval and A. Bot
PEARL: the new NL neutron diffractometer at Delft
Lambert van Eijck, Ad van Well, Katia Pappas
Future study_on food, medicines and health
Ellen S.M. Willemse
Origin of wheat dough viscoelastic properties
Birgitta Schiedt, Andreas Baumann, Julia Mann, Beatrice Conde-Petit, Thomas Vilgis
Self-assembly of Fatty acids and Neutrons : from the determination of the structure in bulk
solution and at the air/water interface to the understanding of the Mechanisms of
Stabilization of Smart Foams
A.L. Fameau, F. Cousin, A. Saint Jalmes, F. Boué, F. Ott, B. Novales, J.P. Douliez
Intensified protein structuring for more sustainable food – Development of a continuous
process
G. Krintiras, G. D. Stefanidis, A. I. Stankiewicz
Soybean oleosomes
Gustav Waschatko, Ann Junghans, Sania Maurer, Birgitta Schiedt, Thomas A. Vilgis
Non-triglyceride structuring of edible oils and emulsions
Ruud den Adel, Arjen Bot, Eli Roijers and Echard Flöter
Neutrons for Food
Marika Kok
10
List of participants
Name Country Affiliation
Monique Axelos France INRA, Biopolymères Interactions Assemblages
Menno Blaauw Netherlands Delft University of Technology
Sreenath Bolisetty Switzerland ETH, Zurich
Arjen Bot Netherlands Unilever Research and Development
Wim Bouwman Netherlands Delft University of Technology
Fabrice Cousin France Laboratoire Léon Brillouin
Robert Dalgliesh United Kingdom ISIS
Ruud den Adel Netherlands Unilever R&D Vlaardingen
Chris Duif Netherlands Delft University of Technology
Marcia English Canada Dalhousie University
Timo Faber Netherlands FrieslandCampina Research
Peter Fischer Switzerland ETH Zurich, Institute of Food Nutrition and Health
Richard Frazier United Kingdom University of Reading
Jan Groenewold Netherlands Cook & Chemist
Thomas Gutberlet Germany Helmholtz-Zentrum Berlin GmbH
Vasyl Haramus Germany Helmholtz-Zentrum Geesthacht: Zentrum für Material- und Küstenforschung GmbH
Richard Ipsen Denmark University of Copenhagen
Andrew Jackson Sweden European Spallation Source
Sheila Khodadadi United States National Institute of Standards and Technology, NIST Center for Neutron Research
Marika Kok Netherlands Mars chocolate
Nico Kos Netherlands Netherlands Organisation for Scientific Research
George Krintiras Netherlands TU Delft
Frederik Lech Netherlands Wageningen University
Martin Leser United States Nestle Research, PTC, Marysville
Rik Linssen Netherlands Delft University of Technology
Camille Loupiac France Equipe EMMA, AgroSup Dijon, Université de Bourgogne
Alan Mackie United Kingdom Institute of Food Research, Norwich
Eke Marien Netherlands Cook & Chemist
Sania Maurer Germany Max-Planck-Institute for Polymer Research
Dieter Middendorf United Kingdom Clarendon Laboratory, University of Oxford
Maaike Nieuwland Netherlands Top Institute Food & Nutrition
Tommy Nylander Sweden Lund University
11
Annika Olsson Sweden Lund University
Sofie Ossowski Sweden European Spallation Source
Catherine Pappas Netherlands Delft University of Technology
Allan Paulson Canada Dalhousie University
Marie Paulsson Sweden Dept Food Technology, Engineering and Nutrition, Lund University
Jeroen Plomp Netherlands Delft University of Technology Maria Antonietta Ricci Italy University of Rome
Sarah Rogers United Kingdom ISIS-STFC
Birgitta Schiedt Germany Max-Planck-Institute for Polymer Research
Paul Sokol United States Indiana University
Markus Strobl Sweden European Spallation Source
Jan Swenson Sweden Chalmers University of Technology, Göteborg Isabella van Damme United Kingdom Mars Chocolate Atze Jan van der Goot Netherlands Wageningen University Erik van der Linden Netherlands Wageningen University John van Duynhoven Netherlands Unilever R&D
Lambert van Eijck Netherlands Delft University of Technology Kitty van Gruijthuijsen Switzerland University of Fribourg
Ad van Well Netherlands Delft University of Technology
Thomas Vilgis Germany Max-Planck-Institute for Polymer Research
Dirk Visser United Kingdom Loughborough University
Hanna Wacklin Sweden European Spallation Source
Gustav Waschatko Germany Max Planck Institute for Polymer Research
John Webster United Kingdom STFC ISIS facility
Ellen Willemse Netherlands Stichting Toekomstbeeld der Techniek
Hans Tromp Netherlands NIZO
Sean Hogan United Kingdom Teagasc Food Research Centre
Alois Popp Netherlands Unilever R&D
Frank Wieder Germany Helmholtz Zentrum Berlin
top related