Northern Lights on Food VI – An international conference on food structure science and its applications
Unlocking the future food for health, well-being and sustainability
Do you want to learn more about the structure of food and how this knowledge can lead to new green and sustainable processes and could be used to create the foods for the future? Welcome to our annual Northern Lights on Food conference in Lund in June 2025!
For three days we will talk about food and listen to examples of how to use advance x-ray and neutron technologies in food science.
Where: LINXS, The Loop, Rydbergs Torg 4, Lund, Sweden
When: 2-4 June, 2025
Key dates:
Deadline for abstract submission: May 9, 2025
Registration deadline: May 15, 2025
Payment deadline: May 22, 2025
We will have room for posters – and selected abstracts will be invited to give oral an presentation. Submit your abstract before May 9.
Food is the key to health, well-being and joy, but also poses challenges in terms of sustainably production that can feed the many. Recent research and product development have shown the need to establish the interrelationship between structure and function. Food is a complex hierarchy of various components assembled into interconnected structures, spanning multiple length-scales. Therefore, a combination of techniques is necessary to fully understand the dynamic process in the complex food matrices. The power of complementary techniques, advanced physical techniques based on X-rays and neutrons, and modelling to achieve in-depth mechanistic understanding has been demonstrated in material and life science as well as recently in food science. Interdisciplinary research as well as a combination of fundamental and applied food research is essential to develop novel, healthy and sustainable food for the future.
The Northern lights on food VI conference brings together leading scientists and application specialists in the field. We very much welcome industry, academia, research facilities and other actors. The program focuses the interrelationship between structure, processes and function. We will discuss how a combination of techniques is necessary to fully understand the changes occurring in the structure and function of food in complex matrices.
The programme will give ample space for early career researchers to present and discuss their work.
A satellite symposium In honour of professor Björn Bergenståhl is planned for the afternoon on the 4th of June.
June 4th, 13.00-17.30
Symposium in honour of Björn Bergenståhl.
To celebrate the contributions of Professor Björn Bergenståhl in the field of food surface and colloid chemistry we invite you to an afternoon of scientific presentations, followed by a mingle.
13.00-16.00 Presentations by invited speakers
16.00-17.30 Mingle