Food Tribology: Stribeck Curves to Mouthfeel
Tribology is the science of interacting surfaces and deals with friction, lubrication, and wear. Over the past couple of decades, tribology has gained traction in many novel fields of applications such as food oral processing, cosmetics, ophthalmic solutions, prosthetics, etc.
The current webinar focuses on applying tribology to understand and correlate the frictional behavior of food and beverage samples with certain mouthfeel attributes.
1969-12-31, 19:00 - 19:00 (CST UTC-06:00)
Language („Nyelv”): English
Oktató: Dr Kartik Pondicherry
Dr. Kartik Pondicherry has a Doctorate in Tribology from the University of Leoben in Leoben, Austria. With over a decade of experience in the field of tribology, Dr. Pondicherry managed the global tribology portfolio at Anton Paar in Graz, Austria until the end of 2019. He later moved to India and started as a Technical Manager for Rheology at Anton Paar India. Over the past years, Dr. Pondicherry has conducted numerous seminars and trainings for people from both academia and industry across the globe.
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