How can neutron scattering help to make wine taste even better, to increase the shelf life of food by better packaging, to improve the recipes of cream cheese, to reduce obesity or to bake the crust of bread even crispier? If you want to know more or have any ideas, then attend the "Neutrons and Food" workshop, which the RRR department will be holding in Delft from 29 January to 1 February 2012.