Food texture as it relates to processing and packaging


Take part in this webinar on how food texture relates to processing and packaging. Learn about:

  • Why textural properties like density and surface area are important to the food industry
  • Food texture's contribution to processing, not just mouth-feel
  • The principles behind the measurements
  • Applications where food texture is important
Recording available
Language: English
Trainer: Dr. Martin Thomas
Martin Thomas

Dr. Martin Thomas, Anton Paar QuantaTec’s lead scientist, has more than 37 years of experience in powder and porous materials characterization, 27 of those with Quantachrome Instruments before Anton Paar’s acquisition in 2018. Dr. Thomas graduated from the University of Birmingham (UK) with a master’s degree in analytical chemistry followed by a Ph.D. in physical-inorganic chemistry. He is named co-inventor on 10 patents relating to porous solids and their characterization, and is co-author of the book “Characterization of Porous Solids and Powders: Surface Area, Pore Size and Density” (published by Springer).


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