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From Flow to Mouthfeel: Linking Rheology & Tribology in Food Systems

You can formulate the perfect product on paper – but if the mouthfeel isn’t right, consumers will notice immediately.

From creamy to smooth, from thick to watery, sensory perception is defined by how a product flows, deforms, and interacts in the mouth.

In this webinar, you’ll discover how combining rheology and tribology helps you move beyond trial-and-error and start designing texture and mouthfeel with precision.

While rheology explains how a product behaves during processing and handling, tribology reveals what truly matters to the consumer: friction, lubrication, and sensory perception during oral processing.

Key topics:

  • From formulation to perception: Why products with similar recipes can feel completely different in the mouth
  • Understanding flow, structure, and friction: How viscosity, viscoelasticity, and lubrication define texture and mouthfeel
  • Test methods that simulate real consumption: Rotational and oscillatory rheology, tribology and Stribeck curves, and mimicking oral conditions in the lab
  • Designing better products with data: Using rheology and tribology to guide formulation, reformulation, and optimization
  • Real-world application examples: Insights from dairy, chocolate, sauces, beverages, and plant-based systems

Join us to learn how to translate measurements into sensory experience and design products that not only perform well, but feel right.

Dr Kartik Pondicherry, Dr. Banu Sezer (Language: English)
Dr. Banu Sezer (Language: English)
Kartik Pondicherry

Dr. Kartik Pondicherry is the Global Product Manager for Tribology at Anton Paar GmbH, specializing in tribological solutions within the Rheology department. With a Ph.D. in Tribology from Montanuniversität Leoben, a Master's in Advanced Materials from Ulm University, and an Engineer's Degree in Metallurgy from Mahatma Gandhi Institute of Technology, Dr. Pondicherry has a strong foundation in materials science and tribology. He leads efforts to advance tribological technologies and their applications in industries such as food manufacturing and materials research.

Banu Sezer

Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar. She specializes in strategic growth for analytical, process, and quality control solutions in the food and feed industries. Dr. Sezer holds a BSc, MSc, and PhD in Food Engineering from Hacettepe University, Türkiye, and brings over a decade of expertise in quality control, production, and engineering.