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.
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.
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