Food texture as it relates to processing and packaging
Take part in this webinar on how food texture relates to processing and packaging. Learn about:
- Why textural properties like density and surface area are important to the food industry
- Food texture's contribution to processing, not just mouth-feel
- The principles behind the measurements
- Applications where food texture is important
1969-12-31, 20:00 - 20:00 (EST UTC-05:00)
Trainer: Dr. Martin Thomas
Dr. Thomas, Anton Paar QuantaTec’s Chief Scientist, has more than 37 years of experience in powder and porous materials characterization, 27 of those with Quantachrome Instruments before Anton Paar’s acquisition in 2018. Dr. Thomas graduated from the University of Birmingham (UK) with a Master’s degree in analytical chemistry followed by a PhD in physical-inorganic chemistry. He is named co-inventor on eight patents relating to porous solids and their characterization, and is co-author of “Characterization of Porous Solids and Powders: Surface Area, Pore Size and Density” (published by Springer).
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