Feeding Rheological Results to the Food Industry
Industrial rheology can be used to develop new products, solve problems in process, raw materials, or the distribution system, and provide a quantitative counterpart to sensory testing.
This webinar will describe viscometric and viscoelastic examples of testing done for the food industry.
Food scientists, engineers, chemists, students, and lab technicians will find the information useful in solving problems found in the food industry from raw materials, through processing, to end product consumer acceptance.
2015-06-24, 11:00 - 12:00
Trainer: Eric Brown, PhD
Dr. Brown is a Colorado native. After meeting the appropriate requirements, he earned a Bachelor of Science in Chemical Engineering from Notre Dame. While completing a Master’s and Ph.D. at Northwestern University, Eric developed an optical rheometer that provided some of the first oversampling of the second normal stress difference. Afterwards, he worked as a post-doc at the University of Texas in Austin on the rheology of inorganic phosphate glasses then as a sales rep and rheologist for Anton Paar USA. Eric has been with ConAgra Foods for the past nine years, working as a Research Scientist supporting product development, processing, and packaging groups. His work on frozen meals helped ConAgra earn the 2010 IFT Industrial Achievement Award. He also wrote the general rheology blog “The Rheol World” from 2009-2012 and is a member of the Institute of Food Technologists and the Society of Rheology. Eric currently lives in Omaha, Nebraska with his wife and three children.
Contact person and registration:
Tel.: +1 - 804 - 550 - 1051
Registration deadline is already over.