Murcia FOOD 2025

20–21 May 2025 | Murcia, Spain

ServiceUpdated on 12 May 2025

Rheological studies applied to food characterization

Ana Somé

Technology Transfer Manager - Specialist on Intellectual Property at Universidad de Málaga

Málaga, Spain

About

The rheology studies are essential in many industries, for it makes it possible to characterise the mechanical behaviour of the material, which in turn makes it likewise possible to recognise the influence that the quantity and the type of components exercise in their viscoelastic response. These studies in the food sector are useful for:

-          Determination of the mechanical behaviour (viscous and elastic components) of foodstuffs, for the quantification of its level of acceptance as a product for consumption.

-          Determination of the influence of the preparation time of the food product (date of expiry) in its rheological response.

Type

  • Development

Applies to

  • Health and nutrition

Similar opportunities

  • Project cooperation

    Plastics laboratory services

    Alejandro Arribas

    Responsable de I+D at CETEC Centro Tecnológico Calzado y Plástico Región de Murcia

    Alhama de Murcia - Murcia, Spain

  • Expertise

    Separation using expaded bed chromatography

    Maria José Ibañez

    Associate Professor at University of Almería

    La Cañada, Spain

  • Expertise

    Nutrition and Health

    Javier Cervera March

    R&D Management in Food Science at Universitat Politècnica de València - FoodUPV

    Valencia, Spain