Food Rheology (IARAD002)

Description:

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

 

 

 

 

Date: 2019-12-19 , 09:30 - 17:00 (CET UTC+01)
Lieu: Istanbul, Türkiye, Anton Paar Ölcüm Aletleri Istanbul
Langue: Türkçe
Organisateur: Anton Paar Ölcüm Aletleri
Formateur: Gizem Akay
Fin de l'inscription: 2019-12-18

Personne à contacter et inscription:
Gamze Sangu Coşkun
Tél.: +902165746665
gamze.coskun[at]anton-paar.com

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