Food Rheology
Food rheology is the study of the rheological properties of nutrition, the consistency and flow of food under tightly specified conditions. The study of food rheology requires unique factors beyond an understanding of the basic rheological dynamics of the movement and deformation of substance. Food can be categorized into its rheological state, according its solid, gel and liquid emulsion with associated rheological behaviors and its rheological properties can be restrained. Food rheology is something we understanding every day with our perception of food texture and basic concepts of food rheology well apply to polymers physics. These properties will affect the design of food processing plants, as well as shelf life and other important factors, including sensory properties that appeal to consumers.
Related Conference of Food Rheology
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
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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