Quantifying Mouthfeel – Tribology and it’s Applications in Food Analysis
Sensory analysis panels are essential in food development, manufacturing, and quality control. However, they are often costly, and can be inconsistent due to the subjective nature of human perception. An alternative, quantitative approach to food texture analysis is tribological characterization, particularly valuable for products where subtle changes in texture significantly affect product acceptance. This webinar will cover the principles of tribology, its measurement techniques, and its role as a standardization tool in the food development and manufacturing process.
We will also explore our goal to establish a correlation between tribological data and specific sensory attributes, offering a deeper understanding of how quantitative tribological measurements can predict or replicate the sensory experience of food. This will provide a more reliable, consistent method for evaluating mouthfeel and texture that can be integrated into the product development lifecycle.
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.
Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.
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