Food Texture & Rheology
This
session focuses on the physical and mechanical properties of food that define
consumer experience and processing performance. Experts will explore the science
behind texture profiling, viscoelasticity, and flow behaviour of different food
matrices. The discussions will span from molecular interactions to large-scale
rheological modelling.
Subtracts:
- 7-1 Rheological Behaviour of Semi-Solids
- 7-2 Texture Analysis in Product Development
- 7-3 Hydrocolloids and Structural Agents
- 7-4 Sensory Perception of Texture
- 7-5 3D Printing and Texture Engineering