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X-WR-CALDESC:Events for Bihis-Maala Basics
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DTSTART:20210101T000000
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DTSTART;TZID=Asia/Shanghai:20220922T230000
DTEND;TZID=Asia/Shanghai:20220922T230000
DTSTAMP:20260612T134858
CREATED:20220831T063543Z
LAST-MODIFIED:20220831T063543Z
UID:2138-1663887600-1663887600@bmbasics.com
SUMMARY:MECMESIN: Food Texture Testing and Analysis
DESCRIPTION:Join our webinar \nThursday\, 22 September 2022 \n11:00AM – 12:00PM (New York) / 15:00PM – 16:00PM (GMT)\n\n\n\n  \n\n\n\nTexture cannot be controlled unless it measured in a consistent and repeatable manner. \nTexture 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. \nThe primary goal for using instrumentation to measure texture is to capture an objective value to something that is typically evaluated very subjectively. \nThis 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. \nThis will be held virtually via GoToWebinar and is free to attend. \nSimply register now. \nWhat You’ll Learn: \n\nGeneral Overview of Food Texture Analysis – How does it work?\nThe Relationship between texture and sensory perception.\nWhy measure?\nBasic Test Types.\nSelecting the correct probe or fixture.\nSample prep. Why is it so important?\n\nWho should attend? \nAnyone 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. \nThe testing technology and techniques can be applied to a wide range of products from different sectors including: \n\nBakery\nConfectionary\nDairy\nMeat\nFruits and Vegetables\nEducation and Universities\n\nKnow someone who may be interested? \nPlease invite them!\n\n\n\n 
URL:https://bmbasics.com/event/food-texture/
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