Texture is an important part of the eating experience and is often used by consumers as a key indicator of food acceptability. Foods that provide pleasing textural experience are liked by consumers, with key texture descriptors such as crispy, crunchy, crumbly, hard, brittle, chewy, and tough. Crispness and crunchiness are the two most 'liked' textural characteristics, and are often linked to the percieved freshness and quality of the food.
Applications of Food Texture and Rheology will introduce you to the science and practice of texture measurements used for foods, including mechanical and acoustic measurements of food texture, how these are measured and interpreted, and how they can be related to consumer perception of texture, particularly crispness. The behaviour of food in the mouth during eating is key and topics such as the impact of food mechanical properties, lubrication behaviour and food-saliva interactions on perception of texture will be explored. The viscosity or thickness of more liquid foods is another important textural indicator, and this area will be covered in workshops on the measurement of food rheology and practical industrial applications.
Through workshops facilitated by leading experts in the field, you will explore the ways that the feel (and taste) of foods are shaped by their physical properties and structure. With this understanding, further seminars will explore the methods by which these aspects and be measured and controlled, including case studies on particular products (ice cream, mayonnaise, chocolate, snacks & biscuits, the work to emulate meat textures using vegetable materials, and the recent development of lab-grown meat).
After completing this module, you will have a detailed understanding of the mechanics of texture and rheology, and an appreciation of the practical impact of these ideas on a variety of foodstuffs. This module would have a great deal of relevance to agri-food professionals working in food manufacturing, product development, or simply wishing to understand the importance of these topics to consumers.
Participants will understand the importance of material properties to the texture of food. In particular, they should be able to discuss:
Previous Speakers Include:
|Roger Angold||RSSL||Development of texture in Quorn|
|Maria Charalambides||Imperial College||Fracture mechanisms in food|
|Bogdan Dobraszcyk||University of Reading||Instrumental applications of texture measurements|
|Steve Goodyer||Anton Paar||Introduction to rheological techniques and applications to food|
|Lisa Methven||University of Reading||Mouth behaviour during eating|
|Felix Oppong||Unilever||Investigating food microstructure and texture using rheology|
|Deiniol Pritchard||Development Chef, Fat Duck Kitchen||Development of novel food textures|
|Nichola Selway||RSSL||The impact of food rheology, lubrication behaviour and food- saliva interactions on temporal texture, mouthfeel and flavour perception.|
|Jo Smewing||Stable Microsystems Ltd||Instrumental and sensory methods of measuring food texture|
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530