Rheology of food: An application specific approach

The aim of this webinar is to provide an introduction to the rheology of food. Topics such as flow behavior of foods, stability, consistency, and structural strength, as well as changing behaviors of food will be discussed. The focus will be on an application specific approach.


Markus Nemeth (English)
Markus Nemeth

Markus Nemeth has a degree in chemical engineering from the University of Applied Sciences Esslingen, Germany, with a focus on paint and coatings. He has a wealth of experience in the field of practical rheology acquired over the last 13 years with the rheometer manufacturer Anton Paar Germany. Meanwhile he has held seminars and trainings for employees of companies and institutes from a wide range of technical branches all over the world.


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