Expert Interviews

Keep posted for exclusive interviews with industry leaders.

1/5/16 11am EST

How the Texture Anayzer Guarantees Consistent Quality

Grain To Dough NoodlesAn Interview With Dr. Gary Hou

Dr. Gary Hou Interview

What methods do noodle manufacturers use to evaluate textural and physical properties of dough? Without question the texture analyzer is the essential instrument for controlling the processing performance and end product quality of noodles. For example, some noodles are purposely soft and elastic, while others exhibit a harder and chewier texture. Your choice of wheat flour quality, dough formulation, processing equipment, and noodle preparation procedures - all impact the noodle texture in your end product.

Dr. Gary Hou, currently in the capacity of Technical Director, has worked at the Wheat Marketing Center since 1995. During this period, he has served as the Program Manager of the Asian Products Collaborative (APC) project from 1996 to 2008 and as a Program Director of End Products Collaborative (EPC) since 2009. Dr. Hou has been serving as an expert consultant to the U.S. Wheat Associates since 1996 and provided technical support and training to flour milling and food processing companies in over 30 countries. Dr. Hou is also an affiliate faculty staff at the Oregon State University, and University of Minnesota. More information can be found at his company’s website:

1/13/15 11am EST

Blister Pack Blues – The Struggle to Extract Vital Medication!

Life Below the YieldAn Interview with Dr. Kathy Jones

Dr. Kathy Jones Interview

Blister packs offer many advantages, but they pose challenges if difficult to open, especially where repetitive dispensing methods such as in institutional setting are employed. Nurses may dispense medications from blister packages to multiple patients multiple times during a shift. Tablets and blister packaging, which come in many sizes and shapes, require variable forces and techniques to extract the medicine. Dr. Kathy Jones discusses how a texture analyzer can be used to measure the force required to depress the blister and therefore can be utilized to compare blister designs in an R&D setting.

5/29/14 at 11am EDT

Cheese With a Bite: Controlling Cheese Processing With a Texture Analyzer

Cheese With a Bite: Controlling Cheese Processing With a Texture AnalyzerAn Interview With Dr Shamsheer Mahammad

Dr Shamsheer Mahammad Interview

Dr Shamsheer Mahammad from Kraft Foods in Glenview Illinois USA will share his recommendations for test methods that make best use of texture analyzers and rheometers to characterize the flow properties of cheese formulations used in a variety of food product applications. The key is to use logical scientific observation and assessment to describe how the cheese is formulated, processed, and applied in its final application, by either the industrial manufacturer or the individual consumer. Correlating sensory data with texture analysis establishes what customers feel is important for acceptability in a cheese product. Dr. Mohammad will share his experiences in designing tests that qualify new formulations for processability and customer acceptance, thereby providing QC with definitive methods for approving the cheese product.

11/6/13 at 11am EST

How do you test construction materials for “flowability”?

How do you test construction materials for “flowability”?Dr. Guy Rosenthal Interview

Dr. Guy Rosenthal Interview

How do you test construction materials for “flowability”? For example, when you open a tub of joint compound, does it have the right consistency? Do you know right away when you stick your trowel in? Or is the proof of the pudding in how it spreads?

8/27/13 11am EST


THE SCIENCE OF GOOD COOKINGAn Interview With Dr. Guy Crosby

An Interview With Dr. Guy Crosby

Cooking up a tasty and delicious dinner is an art, but science also plays a role in preparing that mouthwatering dinner! The ability to remove guesswork and identify the right methods for preparing and cooking raw materials/foods is vital for preparing a scrumptious meal. Dr. Guy Crosby discusses how he applies science to cooking, specifically addressing the use of texture analyzers to quantitatively evaluate and select the right ingredients.

4/2/13 10am EST

Is Your Steak Squishy?

Is Your Steak Squishy?An Interview with Dr. Matthew Davenport

An Interview with Dr. Matthew Davenport

The concept of quality control within the food industry has many aspects, from maintaining visual appeal to texture and mouth feel. Some means of testing is usually required to establish acceptable quality control limits and to assure products stay within these limits. Dr. Matthew Davenport from Framingham State University will share with us the role of a texture analyzer and meat tenderness.

3/26/13 12pm EST

Ready-To-Eat Meals: How To Perfect The Texture

Life Below the YieldAn Interview with Dr. Ilaria Ferrari

An Interview with Dr. Ilaria Ferrari

Busy professionals on the go like nothing more than to sink their teeth into something that has appealing texture. Can ready-to-eat meals meet this challenge?


Viscometer vs. Texture Analyzer

Life Below the YieldRoss Clark Interview

Ross Clark Interview

When working with thickening agents (hydrocolloids), when does a viscometer make sense and when does a texture analyzer make sense? If both can do the job, is there a preference? How does one choose?

7/31/12 at 11am EDT

Texture Analysis Anyone?

Texture Analysis Related to Sensory EvaluationAn Interview with Dr. Kathryn McCarthy

How are young food scientists being trained at university level in measurement methods that analyze flow behavior of food products? Applications are many and varied, including a range of consumer activities such as squeezing, poking, stretching, cutting, chewing, etc. How do you model these types of actions and deliver quantitative data that qualifies a food item for acceptability?

One of the leading institutions in the United States, University of California at Davis, has established a highly recognized program that provides students with hands-on training opportunities to come to grips with instrumental methods that accomplish these very tests.

5/30/12 11am EDT


Life Below the YieldAn Interview with Dr. Sarab Sahi

Is this possible? Is there such a thing as “perfect texture”? Let your mouth be the judge if you’re doing the cooking. But for large batch processing in the industrial world, you’ll need an army of taste testers. This is where the workhorse known as the “Texture Analyzer” takes over and measures physical parameters such as firmness, springiness and chewability. Listen in to this important discussion and learn how consistent quality in the world of baked goods can be achieved when using the right instrument.


Life Below The Yield

Life Below the YieldNeil Cunningham Interview

Neil Cunningham Interview

It may come as a surprise but most of the liquids in our lives spend most of their lives as solids. We know this because we can perform a range of rheological tests that clearly demonstrate the presence of solid-like properties - such as elastic deformation and failure under stress - in products traditionally thought of as liquids.


Texture Analysis Related to Sensory Evaluation

Fundamental Approaches to the Measurement of Food TextureDr. Malcolm Bourne Interview

Dr. Malcolm Bourne Interview

Dr. Bourne discusses what should be considered when establishing a texture analysis method so that the results will bear a relationship to sensory evaluation.


The Ups and Downs of Texture Analysis

Fundamental Approaches to the Measurement of Food TextureDr. Andrew Rosenthal Interview

Dr. Andrew Rosenthal Interview

Did you ever wonder how food companies evaluate "chewiness" of meat, the "snap" of a biscuit or cracker, the "springiness" of bread? Dr Andrew Rosenthal from Oxford Brookes University in the UK will enlighten listeners on the subject of "Texture Analysis"...


The Basics of How to Do Texture Analysis

Ross Clark InterviewRoss Clark Interview

Ross Clark Interview

Is mouth feel important for how customers evaluate your products? Are you new to texture analysis and what you can do with instruments that measure this property? Do you want a quick education in less than an hour?


Surimi Gel Testing Methods

Dr. Jae Park InterviewDr. Jae Park Interview

Dr. Jae Park Interview

Most Americans haven't heard of surimi, but they have heard of artificial crab legs. These crab legs, or crab sticks as they are more widely known, use surimi as the raw material for production.


The Importance of Understanding the Sensory Properties of Consumer Products

Gail Vance CivilleGail Vance Civille

Gail Vance Civille Interview

Brookfield Engineering would like to announce the interview on viscosity and texture on line with sensory expert Gail Vance Civille. Gail will be discussing the importance of understanding the sensory properties of consumer products. Many people think they know what makes their product most liked or


Beyond the Bostwick

Kathryn McCarthyKathryn McCarthy
Prof. Kathryn McCarthy Interview

Brookfield Engineering Laboratories, Inc., a world leader in viscometers and rheometers, invites you to listen in to a teleseminar live from the IFT show with Prof. Kathryn McCarthy,a professor in Food Science & Technology at the University of California,Davis,on Monday, June 26th

This discussion will review the Bostwick


Dr. Malcolm Bourne Food Texture and Viscosity

Dr. Malcolm BourneDr. Malcolm Bourne
Brookfield interviewed Dr. Malcolm Bourne as a followup to his November interview on During the interview, Dr. Bourne discussed his new book Food Texture and Viscosity and answered questions fielded by members.


Texture and Viscosity Challenges

Dr. Malcolm BourneDr. Malcolm Bourne
Brookfield interviewed Dr. Malcolm Bourne from Cornell University on November 17 to learn about his latest book and to hear him weigh in on some of our members' texture and viscosity challenges.


Food Texture and Viscosity Interview

Dr. Chris DaubertDr. Chris Daubert
Brookfield interviewed Dr. Chris Daubert from NC State University to get his insights on how to approach some difficult viscosity and texture questions posed by Food Viscosity site members