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The Application of Rheology in Food Process Engineering

News submitted by: J.L.. Harvey | Date added: 20/10/2007

SEMINAR DATE: 15th November 2007
Institution of Mechanical Engineers, 1 Birdcage Walk, London SW1H 9JJ

The use of rheological methods is very common in the Food industry and is an important tool for evaluating a product in terms of processibility or quality and texture. These seminars will provide examples where rheology can help the food engineer to understand the material that he/she is dealing with in terms of how it will behave under the application of load (soft solids), shear rate (liquids) or temperature.

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 Very Old Announcements

• Forthcoming BSR meetings
• News of BSR Awards
• Recent BSR meetings
• Rheological jobs
• The BSR membership application form

• The Society hosted the XIIIth International Congress on Rheology (Rheology 2000).
• There is a list of members of the 2001-02 Council, following the 2001 AGM.
• The Society held an AGM and an EGM in 1998. The AGM was on 21st September 1998 in Cambridge and the EGM on 16th December 1998 in Ilkley.
  Subscriptions will increase for most members because of the ending of the concessionary reduction for those paying by bankers' order, direct debit or credit card.
• The society is one of the founding members of the European Society of Rheology. The third Weissenberg Award has been made to Profesor Ken Walters, and this will be presented at the 6th European Conference on Rheology in Erlangen, September 2002.
• See also the list of rheology conferences, updated regularly. It includes the above, and many more.