Webinar for Food Producers: Food flow and mouthfeel
Flow Behaviour of Food
Thermo Fisher Science present a webinar – (approx. 1 hour in duration) on Food Rheology. Food Rheology is the study of the consistency and flow of food under certain conditions.
Why is this important? The consistency, degree of fluidity, and other properties are important in understanding the storage life of food, how stable it will remain, and in determining food texture. The texture of food products often matters to the consumers, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing.
To access the webinar recording and slides, click here. (You will need to enter some contact details to get access to the recording)
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