Food Rheology: Importance, Applications and Future Scope

Food Rheology: Importance, Applications and Future Scope

Description:

Rheology deals with the flow and deformation behavior of materials whereas tribology is the field describing friction, wear, and lubricating behavior of mating interfaces. While rheology is extensively used to characterize flow properties such as viscosity and viscoelastic behavior in the food and beverage industry, tribology is a relatively newer technique which has gained immense traction over the past decade. The current webinar showcases both these characterization techniques with focus on test methodologies and applications. Real life examples of food and beverage samples including ketchup, cheese, starch, coffee would be discussed here.

Key Takeaways:
- Basics of Rheology: Definition, Instrumentation, Test Methodologies
- Understanding food material flow and deformation behavior 
- Determining the influence of time, temperature, and stresses on the stability of food samples
- Specific case studies involving dairy products, ketchup, etc.
- Brief introduction into Food Tribology

Date: 2021-06-15, 11:00 - 13:00 (IST UTC+05:30)
Language: English
Trainer: Dr Kartik Pondicherry, Dr. Pichan Prabhasankar

Dr. Kartik Pondicherry has a Doctorate in Tribology from the University of Leoben in Leoben, Austria. With over a decade of experience in the field of tribology, Dr. Pondicherry managed the global tribology portfolio at Anton Paar in Graz, Austria until the end of 2019. He later moved to India and started as a Technical Manager for Rheology at Anton Paar India. Over the past years, Dr. Pondicherry has conducted numerous seminars and trainings for people from both academia and industry across the globe. 

Dr. Pichan Prabhasankar obtained his Ph.D. in Biochemistry in 1996 and has more than 25 years of experience in research on Food Science, Biotechnology, Biochemistry and Immunochemistry. He completed Lead Auditor for ISO 14001 and Internal Auditor programs for ISO 9001 and ISO 14001. He is the Chief Editor for Indian Food Industry, AFST(I), India (2010-2012) and the Editor-in-Chief for Journal of Food Science and Technology, Springer (2013-2015). He developed twenty-eight processes out of which twenty-six processes transferred to industries for commercialization. He won many awards in different national and international conferences and has completed several federal and sponsored research projects.

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