Rheology of Food
Food rheology is the study of the flow and deformation of food components, with an emphasis on raw ingredients, intermediates, and finished goods. It uses the rheological state of the food—solid, gel, emulsion, or liquid—to classify it. In food rheology, consumer perception is crucial, and food scientists require analytical techniques to assess these characteristics efficiently.
Key areas in this field include:
- Psych Rheology
- Process Engineering
- Polymer Physics
- Quality Control
Related Conference of Rheology of Food
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Rheology of Food Conference Speakers
Recommended Sessions
- Additives in Food
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