Food Rheology
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt bakers judged the consistency of dough by rolling it in their hands.
- Important in quality control
- Essential for cosmetics and food emulsions
- Study of deformation and flow of matter
- In gels like cheese
- In gels like cheese
- In gels like cheese
- In suspension like blood
- In foam like ice-cream
- In melts for soldering paste
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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