Exploring Food Oral Processing and Gastric Digestion with Rotational Rheometers

Food is a complex material system shaped by composition, processing, and storage. During and after consumption, its structure changes through mechanical, chemical, and enzymatic processes—directly influencing mouthfeel, digestion, and the bioavailability of ingredients.

In this webinar, participants will learn how rotational rheometers can be used to study mastication and gain deeper insights into oral processing and mouthfeel. The session also introduces approaches for assessing gastric digestion using rotational rheometry.

Discover how modern rheometer capabilities—including precise temperature control, low-torque measurements, and advanced normal force control—support accurate and reproducible results.

Ideal for professionals in industrial food research and development, as well as academic researchers.