Course overview

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.   

Learning outcomes

Participants will understand the importance of material properties to the texture of food. In particular, they should be able to discuss:

  • The methods used to measure mechanical and sensory texture
  • The relationships between structure and texture 
  • The relevance of rheological measurements to food processing and texture
Additional Course Information

Previous Speakers Include:

Speaker Affiliation Presentation Topic
 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 Research 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

 

Key facts

Course Dates
TBC
Type/Duration
3 days
Entry Requirements
Graduate level or relevant experience
Credits
0
Cost
£1000.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
CQFW Level
7
Course Provider
University Of Reading
Provider Reference Number
FZCD01
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
University of Reading
Cohort
AFTP Cohort
Course Logistics
The course is delivered over a period of three days of campus workshops hosted by the University of Reading consisting of presentations, facilitated discussions, seminars and practical sessions. Academic credit for this course may be obtained from completing a portfolio of professional learning.
Tutors

Bogdan Dobraszczyk

My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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