Food Rheology (IARAD002)


Characterization of the rheological properties of food is of increasing importance for evaluating the quality of raw materials, predicting materials’ behavior during processing and for meeting storage and stability requirements.

The workshop will help you in understanding how rheometers help you in getting important information about the rheological behaviour of food for:

  • Investigating the fluid and structural properties of raw materials
  • Improving texture, taste and mouthfeel
  • Predicting the materials' performance during processing
  • Controlling product quality





Datum: 2019-12-19 , 09:30 - 17:00 (CET UTC+01)
Veranstaltungsort: Istanbul, Türkiye, Anton Paar Ölcüm Aletleri Istanbul
Sprache: Türkçe
Organisator: Anton Paar Ölcüm Aletleri
Referent: Gizem Akay
Ende des Anmeldungszeitraums: 2019-12-18

Kontaktperson und Anmeldung:
Gamze Sangu Coşkun
Tel.: +902165746665