Rheology seminar at Campden BRI

The rheological properties of foods are important for controlling the sensory perception of foods, as well as storage stability. It is also important to measure flow behaviour in order to assess ease of pumping, as well as ingestion of certain foods for those who find swallowing difficult. In this Campden BRI seminar, to be held on 8 December 2015, experts working in the field of food rheology will cover:

• Upcoming techniques for the food industry
• Why should you make rheological measurements
• Application of rheology to solve problems
• CFD simulations of ice cream and mayonnaise
• Ultrasonic velocity profiling
• Dough stickiness
• Rheology of hydroxypropylmethylcellulose
• Dysphagia

For further information on the seminar - please contact Daphne Llewellyn-Davies on +44(0)1386 842040 daphne.davies@campdenbri.co.uk