Rheology and Texture of Food - Training from Leatherhead Food Research

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Training & Conferences

29th February 2012Foundation Certificate in Sensory Principles »
5th March 2012Food Law Update - Ireland »
15th March 2012 to 16th March 2012Everything European - A Comprehensive Guide to European Food Law »
27th March 2012 to 28th March 2012Level 3 Award in HACCP for Food Manufacturing (RSPH) »
2nd May 2012Performance Food & Drink: Enhancing Physical & Mental Function - Leatherhead Briefing »

Innovation and Development / Product Development / Ingredients /

Rheology & Texture of Food - Explaining the Science

Description

An understanding of the rheological properties of food and drink products and their ingredients is vital for those involved with product development and processing. Furthermore, the rheological properties of the final end-products are fundamental in influencing various quality attributes, such as shelf-life stability, mouthfeel and texture, as well as consumer acceptance/appeal.

Rheology and texture measurements are carried out every day in laboratories, product development kitchens and factories. A wide range of equipment, such as viscometers, rheometers and texture analysers, are utilised to produce rheological data, which is interpreted and correlated to the performance of ingredients, mid-products and end-products.

This one-day course has a mixture of lectures, workshops and case studies which will allow delegates to not only develop an understanding of the rheology and texture of food and drinks, but also be able to apply the new-found knowledge immediately with confidence.

» Show prices in £ € $

Contains a mixture of lectures, workshops and case studies, allowing delegates to develop both an understanding of the rheology and texture of food and drinks, as well the ability to apply their new-found knowledge immediately with confidence.

Overview

Who should attend?

A valuable course for:

Food Technologists
Laboratory Assistants
Product Developers

Course overview

From this course you will

Have an understanding of various techniques and associated terminologies
Learn how to make the right equipment choice
Discover the relevance of rheological and textural properties on food/drink structure and quality
Talk to experts about the best methods for your products

Programme

08.30	*Registration and Refreshments*
09.00	Welcome and Introduction
09.10	Introduction to Rheology Dr Pretima Titoria, Project Manager: Ingredients, Leatherhead Food Research What does rheology mean? What can we learn from this? How can we use this to our benefit? An overview of rheology and its terminologies will be given, creating a pathway for the subsequent focused talks.
09.40	Texture Analysis Harry Schimanski, Stable Micro Systems The science behind texture analysis will be rationalised, with references to key attributes such as hardness, crispiness, friability, springiness and elasticity. An overview of texture analysers and associated probes will also be given, along with examples of data generation and interpretation.
10.40	Refreshments
11.00	Workshop: Selecting the right probes, the right parameters and the right macros for texture analysis Harry Schimanski, Stable Micro Systems Delegates will be given the opportunity to design programmes for texture analysis of various food products
11.20	Viscosity and Oscillation Peter Hodder, Senior Support Specialist (Northern Europe) TA Instruments An overview of viscosity and oscillation science will be given, with references to various complex terminologies. The relevance of viscosity and oscillatory measurements to food and drink products will be highlighted, giving delegates a solid understanding of this area.
12.20	Workshop: Selecting the right geometries and the right parameters for viscosity and oscillatory measurements Peter Hodder, Senior Support Specialist (Northern Europe) TA Instruments Delegates will be given the opportunity to design programmes for viscosity and oscillatory measurements of various food products.
12.45	*Lunch*
13.30	Rapid Visco Analyser Stephen Pike, Nothern Sales Manager, Calibre Control International Limited This session is devoted to an unique and popular viscometer, called the Rapid Visco Analyser. This instrument is specifically designed for starches, but is increasingly being used for hydrocolloid and protein applications. An overview of this technique is given here, along with data interpretation.
14.15	Workshop: Working on the instruments Delegates will have the opportunity to gain hands-on experience on texture analysers, rheometers and viscometers. Four stations: 1. Texture analysis 2. Texture analysis 3. Viscometry 4. Oscillation
15.35	Refreshments
15.50	Trouble-shooting / Problem-Solving Case Studies Various case studies will be presented, allowing delegates to be able to transfer the newly-acquired knowledge of rheology and texture to their own products. Delegates will also have an opportunity, at the end of this lecture, to have 1-to-1 discussions with the experts.
16.30	Close