Course overview

25% discount currently available. To claim your discount, enter ‘CRUNCH25’ into the 'Promotional / Discount Code' field on the 'Funding and Finance' section of your AFTP course application. Click the 'Apply Now' button to begin your course registration.

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.   

Speakers and Presentation Titles (subject to change):

Steve Goodyer (Anton Parr) - Introduction to Rheological Techniques and applications to food
Dr Felix Oppong (Unilever Research) - Investigating Food Microstructure and Texture using Rheology
Paul Brown and Kate Plummer (Stable Micro Systems) - Instrumental methods of measuring food texture
Professor Lisa Methven (University of Reading) – Mouth behaviour during eating
Dr Marc Masen (Imperial College, London) - Biotribology - an introduction to rheology and tribology in oral processing of food and texture perception  
Professor Charles Spence (University of Oxford) - Relationship between consumer perception of texture in foods and sound
Dr Bogdan Dobraszczyk (University of Reading) - Industrial applications of texture & rheology
Jos Hugense (CEO, Meatless NV) - Development of meat texture in vegetable based products
Professor Mark Post (Maastricht University) - Artificial meat – the development of the first lab grown beefburger

 

Key facts file

Course Dates:

19 Feb 2019

Title: Applications of Food Texture and Rheology
Type/Duration:

3 days

Entry Requirements:

Graduate level or relevant experience

Credits: 0
Cost: £1000.00
Fee Info:

25% discount currently available. To claim your discount, enter ‘CRUNCH25’ into the 'Promotional / Discount Code' field on the 'Funding and Finance' section of your AFTP course application.

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
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

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
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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