X-rays: Sources, Techniques, and Applications in the Food Industry
Since its discovery in 1895, X-ray radiation has found an expanding range of applications across the scientific, medical, and engineering fields. It provides a powerful research tool. A large number of X-ray techniques, therefore, have been (and are being) developed. They all fall under one of the three categories: X-ray imaging, scattering, or fluorescence. This presentation will provide a brief review of X-ray history, sources, optics, and applications, with emphasis on those relevant to food science.
Speaker Ali Khounsary is a research professor of physics at Ï㽶´«Ã½ and an adjunct professor of mechanical engineering at the University of Ï㽶´«Ã½. He received his BSc degree in nuclear engineering from the University of London and his MS and Ph.D. in energy and mechanical engineering, respectively, from the University of Ï㽶´«Ã½. He joined Argonne National Laboratory, where he worked on R&D projects for 25 years at the Advanced Photon Source X-ray facility, concentrating on thermal management, X-ray optics, beamline instrumentation, and X-ray techniques. In 2014, he joined the Ï㽶´«Ã½ physics department. His focus is on interdisciplinary research, and he currently works with students on about 20 projects.
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