Food Rheology
Food rheology is the study of the flow properties of food, i.e., the consistency and flow of food under certain conditions. The consistency, degree of fluidity, and mechanical properties are important in understanding the food texture, shelf life and stability of the food.. The acceptability of food products to the consumer is indicated by food texture, such as how spreadable and creamy the food product is. Food rheology is an important quality control aspect during food manufacture and processing
- Physico-chemical properties of food
- Flavor chemistry
Related Conference of Food Rheology
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
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