Basics of Food Rheology

Descripción:

Key Takeaways:
- Basics of Rheology
- Rotational and oscillation measurement techniques
- Applied Rheology
- Examples of food, cosmetics, pharmaceuticals etc.
- Correlating rheological characteristics with real-life behavior

Idioma: English
Instructor: Dr. Kapil Joshi
Kapil Joshi

Dr. Kapil Joshi currently working in Anton Paar India as an Application Specialist for Rheology & Particle Characterisation.  He has completed his Ph.D. in Materials Science from University of Mumbai in area of semiconductors & ion beams.  He has also carried out post-doctoral work from Tata Institute of Fundamental Research (TIFR, Mumbai) in area of organic LEDs & solar cells.  During his past assignments, he has worked on techniques such as electron microscopy, atomic force microscopy & nanoindentation.
In Anton Paar India, he is responsible for analyzing samples, delivering talks & conducting training sessions on various aspects of rheology & particle characterisation in area of polymers, pharma formulations, powders etc.

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