Food rheology and texture analysis play a pivotal role in deciphering the physical attributes of food products and their implications for quality, stability, and consumer perception. This session delves into methodologies for assessing viscosity, elasticity, gelation, and additional textural parameters across a spectrum of foods—including dairy products, baked goods, and processed items. Attendees will develop an understanding of how these properties influence processing dynamics, mouthfeel, and sensory perception, as well as the significance of rheological evaluation in both product development and quality assurance. The session will further spotlight innovative techniques and advanced instrumentation that facilitate precise characterization of food structure, thereby supporting the consistent production of high-quality products aligned with industry standards and consumer expectations.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
