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MECMESIN: Food Texture Testing and Analysis

September 22, 2022 @ 11:00 pm

Join our webinar

Thursday, 22 September 2022

11:00AM – 12:00PM (New York) / 15:00PM – 16:00PM (GMT)


Texture cannot be controlled unless it measured in a consistent and repeatable manner.

Texture testing is a well-known and popular technique used to evaluate the physical and mechanical properties of the raw ingredients, food structure and designs, as well as for pre- and post-production quality assurance.

The primary goal for using instrumentation to measure texture is to capture an objective value to something that is typically evaluated very subjectively.

This webinar will focus on the basics of food texture analysis, where it is applied, and how it benefits the end user. We will also review the different test types, how we decide on the test method, and other testing considerations.

This will be held virtually via GoToWebinar and is free to attend.

Simply register now.

What You’ll Learn:

  • General Overview of Food Texture Analysis – How does it work?
  • The Relationship between texture and sensory perception.
  • 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 testing technology and techniques can be applied to a wide range of products from different sectors including:

  • Bakery
  • Confectionary
  • Dairy
  • Meat
  • Fruits and Vegetables
  • Education and Universities

Know someone who may be interested?

Please invite them!