Understanding Food Oral Processing and Gastric Digestion with Rotational Rheometers

Food products are complex materials whose structure is influenced by composition, processing and storage. During and after consumption, mechanical, chemical and enzymatic factors change this structure, affecting mouthfeel, digestion and the bioavailability of food ingredients.

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

Discover how modern rheometer technology – including precise temperature control, sensitive low-torque measurements and reliable normal-force capabilities – supports accurate and reproducible results for food research and development.

This webinar is especially relevant for professionals working in food R&D and product development, as well as academic researchers investigating food structure, oral processing and digestion.