Food Science: Rheology & Synergistic Techniques for Exceeding Aspirations

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Join Charlotte Evans and Josh Marsh for an enlightening webinar hosted by the Centre for Industrial Rheology, where we delve into the rheology and synergistic applications for enhancing the quality of food products. This webinar is your opportunity to learn the advanced techniques that can boost your products to new heights of excellence, keeping you ahead of competitors.

Physical Characterisation plays a crucial role in understanding and optimising the texture, stability, and sensory properties of food products. In this webinar, our experienced rheologists will guide you through the techniques we’ve mastered and demonstrate how they can be effectively integrated into your manufacturing workflows to achieve superior results.

Key topics covered in our food rheology webinar include:

1. Ingredient Replacement (Sugar/Salt/Fat)
2. Drive to Plant-Based and Clean Label
3. Stability Predictors/Indicators

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