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 graduated with a degree in Chemical Engineering at the University of Applied Sciences Esslingen (Germany). Markus works in the Rheometry Product Competence Team at Anton Paar since 2009 and has gained a wealth of experience in the field of practical rheology. He is a frequent speaker at seminars and trainings for companies and institutes from a wide range of technical branches around the world. These seminars provide information on the basics of rheology and rheometry and the useful transfer of this knowledge into industrial practice.
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