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Advanced Rheology for Food Applications – From Dough Characterization to Process Optimization

Food quality and processing performance are strongly influenced by the rheological properties of dough and ingredients. Understanding these characteristics is essential for optimizing formulations, ensuring product consistency, and improving manufacturing efficiency.
Join this interactive workshop to gain practical insights into dough characterization and rheological analysis using industry-leading Brabender technologies. Through a combination of theory and hands-on demonstrations, participants will learn how rheological data can be applied to product development, quality control, and process optimization.

Key Highlights

  • Inauguration of the Brabender Farinograph, Extensograph, and ViscoQuick systems
  • Hands-on experience with Farinograph, Extensograph, and ViscoQuick
  • Interpretation of rheological data for product and process optimization
  • Practical applications across bakery and food industries
  • Interactive discussions with Anton Paar experts
     
Mr Sunil Kumar Meena, Tibor Hajsz (Language: English)

Venue: Bangalore, India
End of registration: Jun 19, 2026

Contact person and registration:
Srinivasa KB
Tel.: +91 - 9901314000
srinivasa.kb[at]anton-paar.com