Following previous meetings in Sydney, Delft, Paris, Lund, and Sydney, Neutrons and Food 6 was scheduled to be held in Japan in May 2021, but was postponed due to the COVID-19 outbreak. In view of the current situation of the pandemic, the organizing committee has decided to hold "Neutrons and Food 6" as an online meeting. The date and time of the meeting are as follows.
Date: May 16 (Mon)-18 (Wed), 2022
Time: 18:00-22:30 JST (UTC+9)
Registration fee: Free
Important dates
Registration Open: Jan. 24, 2022
Deadline of Presentation Applications: March 15, 2022
Notification of Acceptance: April 4, 2022 April 11, 2022
Deadline of Abstracts: April 30, 2022
Registration Close: May 15, 2022
Presentation
All presentations will be given as oral presentations (Keynote, Invited and Contributed talks). The presentations will be selected by the Program Committee based on keywords and short abstracts, taking into consideration the balance of topics and diversity of speakers. We will request each presenter to submit a full abstract after the notification of acceptance for audiences Econvenience.
Scope
We welcome submissions from a wide range of fields, including food science fields such as food hydrocolloids, food chemistry, food structure, and food function; product development fields such as processing, rheology, and tribology; and quantum beam applications including scattering. We would like to emphasize that the conference will provide a platform for the synergistic exchange of ideas between researchers in food science and those who are mainly working with neutron and quantum-beam sciences, by bringing together talks from various fields.
Program
Monday, 16th May, 2022
| 18:00 | Opening remarks : Hideki SETO (Prof., Chair of N & F 6, KEK, Japan) | |
| Keynote speech 1 | 18:10 | Elliot GILBERT (Prof., ANSTO, Australia) "Oleogel structure revealed by small angle scattering" |
| 18:50 | break | |
| Session 1 (Food Emulsions) | ||
| 1. | 19:00 | Lirong CHENG (Ms., Massey Univ., New Zealand) "SAXS, SANS and USANS study on the structure of sodium caseinate in dispersions and at the oil-water interface, and oil diffusion between droplets" |
| 2. Invited | 19:20 | Kentaro MATSUMIYA （Dr., Kyoto Univ., Japan) "Lipophilic emulsifiers added to the oil phase efficiently improve bread-making quality of wheat flour dough via complex formation with starch molecules" |
| 3. | 19:50 | Theresia HEIDEN-HECHT (Ms., JCNS, Germany) "Proteins and phospholipids at o/w interfaces" |
| Session 2 (Alternative Food) | ||
| 4. | 20:10 | Wim BOUWMAN (Dr., Delft Univ. of Technology(TU Delft), The Netherlands) "What neutrons tell us about meat analogues" |
| Session 3 (Fats & Oils) | ||
| 5. Invited | 20:30 | Laura BAYÉS-GARCÍA (Dr., Univ. of Barcelona, Spain) "Crystallization of cocoa butter under the influence of external factors" |
| 6. | 21:00 | Fumiya NEMOTO (Dr., National Defense Academy of Japan, Japan) "Rheo-NR measurement on the crystallization behavior of chocolate" |
| 21:20 | break | |
| Session 4 (Dairy) | ||
| 7. Invited | 21:30 | Gregory N. SMITH (Dr., ISIS Neutron and Muon Source, U.K.) "Casein micelles as sticky spheres improves neutron scattering data analysis" |
| 8. | 22:00 | Masato OHNUMA (Prof., Hokkaido Univ., Japan) "Nanostructure of Gouda cheese studied by small-angle X-ray scattering" |
| Session 5 (Digestion, Metabolism, Nutrition & Health) | ||
| 9. | 22:20 | François BOUÉ (Dr., CNRS, France) & Maja NAPIERAJ (Ms., CNRS, France) "Gastro-intestinal digestion of plant protein gels" |
| 22:40 | End of Day 1 |
Tuesday, 17th May, 2022
| Keynote speech 2 | 18:10 | Tomoko NAKANISHI (Prof., Univ. of Tokyo / President, Hoshi Univ., Japan) "Riddle of Water Movement in a Plant Revealed by Neutron Beam and Radioisotopes" |
| 18:50 | break | |
| Session 6 (Methods) | ||
| 1. Invited | 19:00 | Fumitoshi KANEKO (Dr., Osaka Univ., Japan) "Structures and Properties of Triacylglycerols Studied by Vibrational Spectroscopy and Neutron Scattering" |
| 2. Invited | 19:30 | Hitoshi ABE (Prof., KEK / Ibaraki Univ., Japan) "XAFS applications to characterize metal species in foods" |
| 3. | 20:00 | Hideki SETO (Prof., KEK, Japan) "Hydration water dynamics observed by Quasi-elastic Neutron Scattering" |
| 20:20 | break | |
| 4. | 20:40 | Hiroshi NAKAGAWA (Dr., Japan Atomic Energy Agency, Japan) "Correlation between water activity and water dynamics in aqueous glycerol solutions" |
| 5. | 21:00 | Norifumi YAMADA (Dr., KEK, Japan) "Liquid surface measurement for food science and complemental use of neutrons and synchrotron x-ray" |
| 6. | 21:20 | Susana C.M.TEIXEIRA (Dr., Univ. of Delaware / NIST, U.S.A.) "High-pressure studies on the interaction between green tea polyphenols and a serum albumin" |
| 21:40 | break | |
| Keynote speech 3 | 21:50 | Dérick ROUSSEAU (Prof., Ryerson University, Canada) "Historical and new perspectives on the structure of triacylglycerols in the liquid state" |
| 22:30 | End of Day 2 |
Wednesday, 18th May, 2022
| Keynote speech 4 | 18:10 | Mitsuhiro SHIBAYAMA (Prof., Comprehensive Research Organization for Science and Society, Japan) "Complementary Use of SANS and DLS in Food Gel Research" |
| 18:50 | break | |
| Session 7 (Biopolymoers) | ||
| 1. Invited | 19:00 | Hiroyuki TAKENO (Prof., Gunma Univ., Japan) "Structural and Mechanical Properties of Konjac Glucomannan Gels and Influence of Freezing-Thawing Treatments on Them" |
| 2. | 19:30 | Marta MARTÍNEZ-SANZ (Dr., Spanish National Research Council, Spain) "Advanced structural characterisation of agar-based hydrogels" |
| 3. | 19:50 | Satoshi KOIZUMI (Prof., Ibaraki Univ., Japan) "Biopolymerization -induced hierarchical self-organization and water uptake" |
| 20:10 | break | |
| 4. Invited | 20:20 | Amélie BANC (Dr., Univ. de Montpellier, France) "Gluten structure and viscoelasticity" |
| 5. | 20:50 | Nobuhiro SATO (Dr., Kyoto Univ., Japan) "Structural analysis of hydrated wheat protein assembly by small-angle scattering" |
| 6. | 21:10 | Brian PAUL (Dr., Univ. of Delaware, U.S.A.) "Ovalbumin Dense Phase Formation in Concentrated Electrolyte Solutions" |
| 21:30 | break | |
| Session 8 (Others) | ||
| 7. | 21:40 | Khadija EL HAZZAM (Ms., Mohammed VI Polytechnic Univ., Morocco) "Optimization of saponins elimination wet process of Chenopodium quinoa seeds and the study of their effect on nutritional properties" |
| 8. | 22:00 | Machiko HATSUDA (Prof., Juntendo Univ., Japan) "The modification of meats with a cosmic neutron radiation" |
| 22:20 | Announcement of the Next Conference : Susana C.M.TEIXEIRA (Dr., Univ. of Delaware / NIST, U.S.A.) | |
| 22:30 | End of Day 3 (End of the conference) |
Organizing Committee
Chair: H. Seto (J-PARC, KEK)
Program Committee Chair: S. Ueno (Hiroshima U.)
International Advisory Board Chair: E. Gilbert (ANSTO)
Local Committee: H. Iwase (CROSS), N. L. Yamada (CIQuS, KEK) , G. Matsuba (Yamagata U.), T. Kohzuma (Ibaraki U.), H. Takagi (PF, KEK), N. Sato (Kyoto U.), T. Kume (Kao Corp.), H. Nakagawa (JAEA), I. Tanaka (Ibaraki U.), S. Koizumi (Ibaraki U.), M. Ohnuma (Hokkaido U.), R. Urade (Kyoto U.), Y. Kawabata (Rakuno Gakuen U.)
Advisers: M. Shibayama (CROSS), T. Kanaya (KEK)
Contact Us
If you have any questions about the Conference, or any feedback regarding the conference, please contact us by email. We will try to answer your queries as soon as possible.
Contact: nf6-secretary(at)ml.post.kek.jp
