Food rheology addresses fluid and structural properties of raw materials, ingredients, and intermediate and final products of the food and pharmaceutical industries.
Its importance lies in the ability to understand how process variables influence specific textural characteristics, such as pourability and mouthfeel. Parameters are essential for the design and specification of processing equipment like pumps and heat exchangers. Rheological measurements can rapidly determine product quality and serve as a tool for quality control.
Available for contract testing and consulting, our lab helps explain the physical chemistry, molecular-level interactions, and functionality of a food system to solve industry challenges.