Recommended Results

Food Rheology (IARAD002)

Description:

Characterization of the rheological properties of food is of increasing importance for evaluating the quality of raw materials, predicting materials’ behavior during processing and for meeting storage and stability requirements.

The workshop will help you in understanding how rheometers help you in getting important information about the rheological behaviour of food for:

  • Investigating the fluid and structural properties of raw materials
  • Improving texture, taste and mouthfeel
  • Predicting the materials' performance during processing
  • Controlling product quality

 

 

 

Date: 2019-12-19 , 09:30 - 17:00 (CEST UTC+02)
Venue: Istanbul, Türkiye, Anton Paar Ölcüm Aletleri Istanbul
Language: Türkçe
Organizer: Anton Paar Ölcüm Aletleri
Trainer: Gizem Akay
End of registration: 2019-12-18

Contact person and registration:
Arzu Seden
Tel.: 0216 574 66 65
info.tr[at]anton-paar.com

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