Getting Started with Rheology for Foods and Beverages

Are your products delicious? How can you measure creaminess or the wobble of a jelly? How does temperature affect processing, does it really make things better? How do I improve the thickness of coating? Rheology impacts all of these key attributes and behaviours of foods and beverages but can be a minefield of complicated maths and arcane academic language. In this webinar we will help attendees skip to the best bits of rheology that they can use immediately to start solving their problems.

We will explain fundamental ideas that you can observe in day-to-day products, such as why non-Newtonian behaviour is great for stability and spread ability. We’ll highlight some potential pitfalls when it comes to material characterisation, how to avoid them and also some useful tips and ideas about how to get the most from your own equipment.

The webinar is designed for all levels of technical capability, whether you are a rheometer user, or someone who needs to interpret or present data, or simply looking for the right language to describe texture for your products, there is something in here for everyone.

---

What you’ll discover

• Core ideas in rheology that you can observe in the real world – Non-Newtonian behaviour, zero shear viscosity, yield stress, viscoelasticity, thixotropy and modulus.
• Application of rheological data in the food and beverage industry – Pumping, handling, mouthfeel, stability and temperature dependent optimisation.
• The capabilities available to characterise physical properties of edible products.

---

---

---

---