Leatherhead Food International (LFI) is running lectures, workshops and case studies on 2 July in Leatherhead, Surrey, for anyone involved in product formulation, processing or quality control.
The one-day course, called 'Rheology and Texture of Food - Explaining the Science' is aimed at enabling delegates to carry out tests and analyse results in their workplace.
The day is also intended to provide attendees with an understanding of the techniques and results obtained from physical testing of this sort.
The course will provide an understanding of the terms and techniques, teach delegates how to make the right equipment choice and demonstrate the importance of structure of food and analysis.
Attendees will also be allowed to talk to the experts about the best testing methods for their products.
Prior to the course, delegates should inform the course leader of their product categories so that they can be incorporated in examples used throughout the day.
