Food products are both soft materials and structured materials, and the scattering of X-rays and neutrons is used by the University of Copenhagen to advance the tools accessible to the Danish food industry.

To determine structures from increasingly complex systems is demanding computationally. The University of Copenhagen are developing tools to model complex macromolecules.

Our experience of food depends greatly on its microscopic structure. In LINX, DTU develops new 3D-imaging methods for food and other challenging bio-materials.