Scattering Methods for Analysis of Alternative Proteins Conference and Early Career Researcher Workshop

Highlight the untapped potential of X-ray and light scattering in cooperation with the National Alternative Protein Centre (NAPIC).

Organised by Dr Amin Sadeghpour and Prof Michael Rappolt from the School of Food Science and Nutrition, University of Leeds, this event comprises two parts:

• a conference on 23rd April 2026 at University House, and
• an Early Career Researcher workshop, on 22nd April 2026.

Space at the ECR workshop is very limited; please ensure you select the appropriate tickets.

Scattering Methods for Analysis of Alternative Proteins (SMAAP) Conference, University House, University of Leeds

The first-ever 3D structure of a protein was determined using X-rays in 1958. Since then, significant advancements have been made in protein crystallography as well as on proteins in solution using scattering techniques.

Alternative proteins present new opportunities for applying X-ray methods, as their complexity and heterogeneity demand analysis in native form to support sustainable food innovation.

The SMAAP conference aims to highlight the untapped potential of X-ray and light scattering in cooperation with NAPIC.

The Keynote Speaker is Clement Blanchet, EMBL, Hamburg. Dr Clement Blanchet is the SAXS team leader at EMBL Hamburg.

His work focuses on small-angle X-ray scattering (SAXS) for the structural analysis of biological macromolecules in solution. Over nearly two decades at EMBL, he has led and contributed to the development of beamline instrumentation and experimental methods, expanding capabilities in areas such as time-resolved SAXS, SEC-SAXS, and integrated SAXS–WAXS approaches.

The event is supported by several industrial partners (Oatly, LS Instruments and MicroLub), and is sponsored by the National Alternative Protein Innovation Centre (NAPIC).

Early Career Researcher SMAAP Workshop at the Bragg Centre for Materials Research, Baines Wing, University of Leeds

This workshop features two lectures by Dr Clement Blanchet, the SAXS Team Leader at EMBL Hamburg. Dr Blanchet brings extensive expertise in synchrotron scattering and the development of software tools for studying proteins in solution.

The programme further includes laboratory demonstrations at the SAXS Facility within the Bragg Centre for Materials Research at the University of Leeds.

The workshop offers a unique training opportunity for early career researchers and technical staff, both from academia and industry, who are working in protein formulation and alternative proteins innovation sectors.

PhD students, postdocs and food product innovators, and formulation scientists are encouraged to participate.

Workshop attendance is limited to 20 participants, with registrations processed on a first-come, first-served basis. You will receive a confirmation email if your application is successful.

Sign up to the event using this Eventbrite link, making sure to choose the appropriate ticket. 

If you have any questions, please contact foodresearch@leeds.ac.uk.