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Tribology & Powder Rheology applications in 3D Food Printing

Join us for an engaging and informative session where we’ll delve into the role of rheology in comprehensive material characterization — with a special focus on its applications in 3D food printing. 

What You’ll Learn:

Powder Rheology: Solutions for measuring powder flowability using our Powder Shear and Powder Flow Cell — demonstrated through practical examples.

Tribology - Basics of Tribology, Food Tribology, Correlation between sensory attributes & tribological data  


Dr Kartik Pondicherry, Dr Philana Kruse (Language: English)
Kartik Pondicherry

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.

Philana Kruse

Dr. Philana  Kruse is a Product Specialist at Anton Paar, with a strong focus on powder rheology. She brings extensive knowledge of powder characterization and its applications across various industries. With hands-on expertise in high-resolution rheometry, she supports customers in understanding and optimizing powder flow behavior using Anton Paar’s advanced measurement solutions.