Event Details

Consumers are demanding more appealing products that taste great, functions correctly and look appetizing. They are not willing to trade off any of their most desired food attributes. Moreover, their expectations are set high from their favorite brands. With the myriad of new product introductions each year-many of which are not successful-often it is the more appealing products that overcome marketplace hurdles. For these reasons, product developers must consider the impact that organoleptic attributes have on consumer acceptance. The course aims to provide an in-depth understanding of the principles and measurement of food texture and rheology, its applications to food processing and the creation and design of new or improved food textures.

The primary objective of the course is to provide exposure on food texture, rheology and tribology to enable food professionals working in industry and/or academic institutions (participants of the course) to develop novel products/design processes to suit consumer demands. The major objectives/outcomes of the course are as follows:

• Familiarizing the participants with fundamentals of novel methods of food texture, rheology and tribology


• Empowering the participants to understand the concepts in oral processing


• Building up skills of participants in sensory analysis


• Providing exposure to practical problems and their solutions, through case studies and lab sessions


• Promoting creative thinking