Neutrons and Food 5

 

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Conference details:

Location: Sydney, Australia
Dates: 16 - 19 October 2018

Contact details:

Email:  Neutronsandfood@ansto.gov.au

 

 

 

 

 

 

 

 

Program 

Draft Program

 

Invited Speakers

Alejandro Marangoni - N&F 2018

Prof. Alejandro G. Marangoni - University of Guelph, CANADA 

Prof. Alejandro G. Marangoni is a professor and Tier I Canada Research Chair Food, Health and Aging at the University of Guelph, Canada. 

Alejandro's work concentrates on the physical properties of lipidic materials in foods, cosmetics and biolubricants. He has published over 350 refereed research articles, 60 book chapters, 13 books, and over 40 patents. He is the recipient of many awards including the 2013 AOCS Stephen Chang award, the 2014 IFT Chang Award in Lipid Science, the 2014 Supelco/Nicholas Pelick Award, the 2015 ISF Kaufmann Medal and the 2017 Alton E. Bailey Award of the AOCS. Marangoni was honoured as one of the 10 most influential Hispanic Canadians in 2012 and a Fellow of the American Oil Chemists’ Society in 2015. 

Alejandro is the first co-editor in Chief of Current Opinion in Food Science, EIC of the Lipid Library, and past Editor-in-Chief of Food Research International. Dr. Marangoni has trained over 100 people in his laboratory; many occupy positions of importance in the academe and industry, including eleven professors at major North American universities.

 

Yacine Hemar - N&F 2018

Dr. Yacine Hemar - University of Auckland, NEW ZEALAND 

Dr. Yacine Hemar is Associate Professor in Food Science in the School of Chemical Sciences at the University of Auckland. Yacine has more than 20 years research experience in the field of physical-chemistry of proteins and polysaccharides, including milk proteins and dairy products, both in Academia (Massey University-New Zealand; Monash University-Melbourne) and in the Food Industry(Fonterra; The Hannah Dairy Research Institute-Scotland, and CSIRO-Melbourne, Australia). 

Yacine has worked on several topics such as the encapsulation and delivery of bio-actives and their digestion; the structure-function of biopolymers; and the effect of novel processing technologies (High Hydrostatic Pressure, Pulsed Electric Filed and Ultrasound) on the properties of model food systems. Yacine has supervised/co-supervised more than 40 PhDs and MScs. He has authored more than 150 peer-reviewed journal articles, and is a member of the editorial board of Food Hydrocolloids, Bioactive Carbohydrates and Dietary Fibre, and Starch/Staerke.

 

Marta Martinez-Sanz- N&F 2018

Dr. Marta Martinez-Sanz - Spanish National Research Council | CSIC, SPAIN 

Dr. Marta Martinez-Sanz received a BSc. (Hons) in Chemical Engineering and a Ph.D. in Food Science at the Polytechnic University of Valencia, Spain. She is currently a Juan de la Cierva fellow at the Food Quality and Preservation Department from the Institute of Agrochemistry and Food Technology (IATA-CSIC) (Spain).

Marta's research focuses on the extraction and characterisation of polysaccharides from renewable resources, with special focus on aquatic biomass, for the production of food additives and food packaging materials. Prior to this position, she worked for three years as a joint postdoctoral research fellow in the Australian Nuclear Science and Technology Organisation (ANSTO) and the University of Queensland (UQ). Marta's research focused on the investigation of the multi-scale structure of plant cell walls and model systems utilizing small angle scattering and diffraction techniques in combination with complementary microscopy, spectroscopy and rheology methods. Marta carried out her PhD at the Institute of Agrochemistry and Food Technology (IATA,CSIC), specializing in the synthesis and characterisation of bio-based nanofillers extracted from renewable resources, such as plant-derived and bacterial cellulose nanocrystals and nanokeratin, as well as on the development of novel routes to incorporate them into polymeric matrices. Overall, her research is focused on the multi-scale structural investigation of bio-based materials and food-based systems, making use of a wide range of techniques and advanced characterization tools. 

 

Marie Skepo - N&F 2018

Dr. Marie Skepö - Lund University, SWEDEN 

Dr. Marie Skepö is an Associate professor in Theoretical Chemistry at the Department of Chemistry, Lund University (LU), Sweden.

Marie holds a PhD in Physical Chemistry from the department of Physical Chemistry at LU. Her research is directed towards modelling and computer simulations of macromolecules in solution and their adsorption to surfaces, in conjunction with complementary experimental techniques as neutron- and X-ray scattering and ellipsometry. During the last ten years, her focus has been on intrinsically disordered proteins such as saliva and milk proteins, with the aim to understand the structure-function relationship as well as their behaviour in concentrated solutions. 

Jan Swenson - N&F 2018

Prof. Jan Swenson - Chalmers University of Technology, SWEDEN

Dr. Jan Swenson received his PhD in Physics at Chalmers University of Technology, Sweden, in 1996. He was thereafter a postdoctoral fellow at University College London, for the following two years, before he returned to Chalmers for an assistant professorship. 

Jan was also employed by the Royal Swedish Academy of Sciences before he received a full professorship at NTNU, Norway, in 2005. Since 2006 he held his current position as professor in physics at Chalmers. His current main research interest concerns the role of water in biological materials and how biological materials can be stabilized and cryopreserved by a cryoprotective substance, such as trehalose. Jan is also working on the development of new simulation methods to model neutron scattering data. He has published about 160 reviewed scientific papers and has a h-index of 42.