Check out MECMESIN’s video presentation on this topic: Mecmesin | Fundamentals of Food Texture Analysis
Presenter(s)Drew Lambert, Kathryn Hawkes, Dan Payne
The primary goal for using instrumentation to measure texture is to capture an objective value to something that is typically evaluated very subjectively. Texture cannot be controlled unless it measured in a consistent and repeatable manner. This is applicable in anything from maintaining constant quality, to understanding shelf life, and even in how new formulations affect the finished good.
This webinar will focus on the basics of texture analysis, where it is applied, and how it benefits the end user. We will also go over the different test types, how we decide on the test method, and other considerations in testing.
What You’ll Learn:
- General Overview of Food Texture Analysis – How does it work?
- The Relationship between texture and sensory
- Why measure?
- Basic Test Types
- Selecting the correct probe or fixture
- Sample prep. Why is it so important?
Who should attend?
Anyone working in the R&D, Q/A, Q/C, and production should find this informative, along with students and professors in the areas of Food Science and adjacent areas of study. The technology and techniques can be applied to a wide range of products from different sectors including:
- Fruits and Vegetables
- Education and Universities