Food Rheology
Food rheology involves the examination of the characteristics exhibited by food constituents. It revolves around the assessment of how raw materials, intermediate products, and final food industry products deform and flow. Food components are categorized based on their rheological state, which may include solids, gels, emulsions, or liquids. The paramount factor in food rheology pertains to how consumers perceive the product, underscoring its significance.
Given the pivotal role of rheology in food constituents, it is imperative for food scientists to possess analytical methods for property measurement.
Related fields and disciplines in this context encompass:
- Psychorheology
- Process Engineering
- Polymer Physics
- Quality Control
Related Conference of Food Rheology
August 29-30, 2024
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December 18-19, 2024
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Food Rheology Conference Speakers
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