At the University of Hohenheim, food structure is at the heart of innovation in plant-based foods. To design new materials and processes that support future food supply chains, researchers rely on precise rheological characterization. Using an Anton Paar MCR rheometer, the team gains reliable insights into structure formation, enabling advanced method development, standardized measurements, and optimized food quality.
“Without rheology, research in food science is unthinkable. We need standardized, reliable measurements to truly understand and design food structures.”
Prof. Dr. Mario Jekle - Professor and Head of the Dept. of Plant-Based Foods
Structure as a key quality parameter
The Department of Plant-Based Foods at the University of Hohenheim focuses on developing innovative processes and materials to secure future food supply chains. In food science, structure determines texture, stability, and sensory perception – making it a critical parameter for product quality.
Precision and flexibility with MCR rheometry
Anton Paar’s MCR rheometer provides high measurement precision, flexible method development, and user-friendly software. These capabilities allow researchers to characterize complex plant-based raw materials with confidence and improve reproducibility in daily research work.
Developing novel plant-based structures
Current research includes creating entirely new food structures, such as linking proteins with carbohydrates to form functional networks. Rheological measurements are essential to monitor structure development, gain deeper insights, and optimize these innovative formulations.
Enabling future food technologies
Beyond conventional food products, the team is exploring personalized nutrition and materials suitable for 3D food printing. Reliable, standardized rheological data ensures that newly developed materials meet technological requirements and can be processed consistently.
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