How can X-rays and neutrons lead to innovation in the food industry?

This was question we wanted to answer at a workshop hosted by the Niels Bohr Institute and Department of Food Science at University of Copenhagen. More than 60 participants from Danish and international universities as well as the food industry enjoyed a day of scientific presentations and interesting discussions. Great examples of the use of X-rays and neutrons in food science were presented by scientists from industry and academia. The upcoming large-scale facilities in the region, the European Spallation Source (ESS) and the MAX IV Laboratory, provide a unique opportunity for food scientists, whether in academia or industry, to use state-of-the-art X-ray and neutron techniques to study the structure of food with the ultimate goal of developing ingredients and food that taste better, are more healthy, or better for the environment. One of the goals of the event was to inspire collaborative projects between the participants. The many common interests between the participants and the ability of X-rays and neutrons to study the structures in food materials demonstrated that there should be a positive outlook for future projects.

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