X-ray and Neutron Methods in Food Science & Technology
Röntgen- och neutronmetoder i livsmedelsteknologi

KLG020F, 3 credits

Valid from: Autumn 2024
Decided by: Jens Wahlström
Date of establishment: 2024-04-09

General Information

Division: Food Technology, Engineering, Nutrition
Course type: Third-cycle course
Teaching language: English

Aim

The course aims to provide doctoral students with fundamental knowledge of how relevant X-ray and neutron methods can be applied to study food. The focus is on methods available at so-called large facilities. Additionally, it covers how experiments with these methods should be designed and how applications for beam time should be written.

Goals

Knowledge and Understanding

For a passing grade the doctoral student must

• • Have a conceptual understanding of X-ray and neutron techniques and their limitations.
• • Possess an overview knowledge of various methods/instruments and experimental setups for X-ray and neutron applications within food technology.
• • Understand how the techniques covered in the course can complement more traditional characterization methods within food technology.

Competences and Skills

For a passing grade the doctoral student must

• • Independently search, process, and compile relevant information for one's own research project in relation to X-ray and neutron methods.
• • Be able to design experiments using X-ray and neutron methods within one's own research project.
• Be able to design test experiments on a laboratory scale as the basis for a beam time application.
• • Write and present a project proposal for beam time (group work).

Judgement and Approach

For a passing grade the doctoral student must

• • Be able to identify opportunities and limitations of X-ray and neutron methods for applications within food technology.
• • Be able to search for and critically review scientific literature relevant to X-ray and neutron methods within food technology.
• • Be able to critically review and evaluate beam time applications and presentations from other course participants.

Course Contents

he course focuses on experimental methods and their limitations, instruments and experimental setups, methods for evaluating experimental data, and modeling for data interpretation.

Course Literature

Kurskompendium och vetenskapliga artiklar.

Instruction Details

Types of instruction: Lectures, seminars, exercises, study visit

Examination Details

Examination format: Seminars given by participants. The course is examined by the director of doctoral studies at the Department of Process and Life Science Engineering
Grading scale: Failed, pass
Examiner:

Admission Details

Admission requirements: Doctoral student at Lund University or another educational institution.
Assumed prior knowledge: Knowledge within one or more areas such as food technology, colloid chemistry, physical chemistry, biotechnology, chemical engineering.

Course Occasion Information

Contact and Other Information

Course coordinators: