Speakers – June 2, 2022 – Concurrent 3C

Advancements in food sciences research using synchrotron imaging and spectroscopy techniques

Dr. Chithra Karunakaran – Canadian Light Source


Synchrotron techniques overview and access mechanisms

Jarvis Stobbs – Canadian Light Source


Application of X-ray computed tomography in Food Science

Dr. Scott Rosendahl – Canadian Light Source


Mid infrared spectroscopy and microscopy

Dr. Michael Rogers, Tier II Canada Chair in Food Nanotechnology – University of Guelph

Dr. Rogers is a Tier II Canada Chair in Food Nanotechnology at the University of Guelph, where he studies the underlying mechanisms that facilitate the self-assembly of small molecules and degradation kinetics and mechanisms of foods. His work appeared on the Covers of Chemical Society Reviews, Langmuir and Soft Matter and included 100 peer-reviewed publications, 18 book chapters, and more than 80 conference proceedings. He has been awarded Young Scientist Awards through the International Union of Food Science and Technologists and the American Oil Chemists’ Society. By mimicking structures made by nature, he develops a fundamental understanding of how to control the assembly of small molecules into complex materials with applications ranging from foods to biomaterials. Dr. Rogers has held faculty appointments at Rutgers University (Department of Food Science (2011-2015)) and the University of Saskatchewan (Department fo Food and Bioproduct Science (2008-2011) before joining Guelph (2015 – ). He currently serves as an Associate Editor with Food Biophysics (2014 – ).


Application of mid-IR in Food Science

Although the 3rd generation Canadian Light Source (2.9 GeV)  is no longer among the most powerful synchrotrons compared to newer systems (DESY=12GeV, SPring-8=8GeV), the energy range is near-optimal for applying CLSs’ synchrotron light to study soft biological systems such as foods.  The focus herein will simplify how synchrotron light can be applied in novel ways to probe molecular interactions otherwise not possible using benchtop light sources, which are highly relevant to food material science, food packaging, and beyond.  A benchtop FT-IR typically provides a single spectrum of an average signal of 256 scans and represents the tip of the iceberg for what knowledge can be deciphered using FT-IR.  Extraordinary results from the techniques available at the MID-IR beamline will illustrate the universal application of these tools across the food industry.

Dr. Supratim Ghosh, University of Saskatchewan


Use of synchrotron light to understand the properties of hybrid meat products containing plant-based emulsion gels.