Join us for a FREE expert session on advanced materials characterisation in food development with Anton Paar and Brabender solutions for quality control and formulation optimisation. Learn key techniques to enhance consistency, stability and performance in food products, including food modifiers and plant-based alternatives.
Gain insights into characterising plant-based meat and dairy substitutes for improved uniformity and consumer acceptance. Discover how stabilisers, emulsifiers and other functional ingredients optimise texture and sensory properties. Use Brabender instruments to assess dough rheology, elasticity, and viscosity for better processing and baking results.
Key takeaways
- How to optimise formulations using rheology, tribology and viscosity analysis
- The impact of particle size and density on food structure and stability
- Methods to evaluate oxidation stability and shelf-life prediction
- Best practices for plant-based product development and the role of modifiers
- Hands-on sessions to analyse food samples and interpret results
- Case studies and applications of food characterisation in diverse settings to optimise processes, enhance product quality and drive innovation
In this course, you will learn about characterisation possibilities for food and the benefits from using multiple techniques. The methods presented include:
- Rheology and viscosity: Texture and flow behaviour of food material
- Tribology: Understand lubrication properties for sensory evaluation and mouth feel
- Particle size and density: Ensuring consistency in powders and emulsions
- Oxidation stability: Prediction of shelf-life
- Dough analysis: Optimising the properties of baked goods
- FTIR: Supporting food production by providing rapid, non-destructive chemical analysis
Prepare to deepen your knowledge and enhance your skills in food characterisation! Places will be limited to ensure a good ratio of delegates to tutors during the workshop.
The session will be held on 1 May 2025 (GMT UTC+00:00). To register, please click here.