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. Kartik Pondicherry is the Global Product Manager for Tribology at Anton Paar GmbH, specializing in tribological solutions within the Rheology department. With a Ph.D. in Tribology from Montanuniversität Leoben, a Master's in Advanced Materials from Ulm University, and an Engineer's Degree in Metallurgy from Mahatma Gandhi Institute of Technology, Dr. Pondicherry has a strong foundation in materials science and tribology. He leads efforts to advance tribological technologies and their applications in industries such as food manufacturing and materials research.
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