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  4. Quantifying Mouthfeel – Tribology and it’s Applications in Food Analysis

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, Helga Gschwind (语言: English)
Kartik Pondicherry

Dr. Pondicherry is a business and technology professional associated with Anton Paar for over 13 years. With a background in engineering and a PhD in Materials Science (Tribology), he is involved in bridging technical innovation with strategic business development in the field of Rheology and Tribology. Over the course of his career, he has supported initiatives that strengthen Anton Paar’s position in industries such as pharmaceuticals, chemicals, and food science. He is active in the scientific communities and has authored several white papers on innovative test methodologies and has also presented several invited and keynote lectures at international conferences.

Helga Gschwind

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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