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.


Date: 2020-06-25, 16:00 - 16:45 (CET UTC+02)
Language: English
Trainer: Markus Nemeth
End of registration: 2020-06-23

Contact person and registration:
Dr. Michael Edler
Tel.: +43 316 257 4235