Crispy, crunchy, crumbly, chewy… feeling hungry yet?

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 "Applications Food Texture and Rheology" course application. Click the 'Apply Now' button to begin your course registration.

The Agrifood Training Partnership is offering a discounted rate for group bookings on one of its most appetizing courses: Applications of Food Texture and Rheology.

Applications of Food Texture and Rheology offers an important opportunity for participants to interact with leading food texture and rheology experts from the UK and Europe. It offers insights into the latest cutting-edge research, including the development of meat texture in vegetable-based products and growing artificial meat in laboratories.

The three-day short course starts on 19 February and has a special emphasis on measurement techniques used for texture, rheology, mouth behaviour and consumer perception.

Through a combination of workshops and seminars, participants will gain a detailed understanding of the mechanics of texture and rheology and their implications for food manufacturing and product development.

Case studies may challenge participants’ willpower

The course may not be for those attempting a New Year’s diet, as Applications of Food Texture and Rheology includes case studies on consumer favourites including ice cream, mayonnaise, chocolate, snacks & biscuits.

The individual ingredients of these food products have come under increasing scrutiny from regulators and consumers for their sugar, salt and fat content. The course examines developments in manufacturing reduced-sugar and fat containing foods while maintaining mouth feel and palatability.

Access to the latest developments

Course leader Dr Bogdan Dobraszczyk from the University of Reading has designed the programme for industry professionals who are looking for an overview of latest developments in product development. It also provides an excellent foundation for those who want to progress to further study in food science.

Speakers and Presentations

The programme features world-leading speakers.

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.

Course details

The course offers food manufacturing staff an unrivalled opportunity to interact with leading scientists and specialists who have experience in modifying product texture and formulation whilst maintaining mouthfeel and sensory characteristics.

Applications of Food Texture and Rheology is delivered over a period of three days of campus workshops hosted by the University of Reading starting on 19 February. The course consists of presentations, facilitated discussions, seminars and practical sessions. More details are available here.

Academic credit for this course may be obtained from completing a portfolio of professional learning.

To gain your 25% discount, apply online using the ‘apply’ button on the Left Hand Side of the webpage and insert the code ‘CRUNCH25’ as instructed on the course page. For more information, contact us on 0330 333 4530 or email

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