Expert Interviews
Keep posted for exclusive interviews with industry leaders.
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4/2/13 10am EST Is Your Steak Squishy? An Interview with Dr. Matthew DavenportAn 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. Sign up to View |
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3/26/13 12pm EST Ready-To-Eat Meals: How To Perfect The Texture An Interview with Dr. Ilaria FerrariAn 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? Sign up to View |
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10/23/12 Viscometer vs. Texture Analyzer Ross Clark InterviewRoss 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? Sign up to View |
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7/31/12 at 11am EDT Texture Analysis Anyone? An Interview with Dr. Kathryn McCarthyHow 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. Sign up to View |
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5/30/12 11am EDT MEASURING DOUGH and BAKED GOODS for PERFECT TEXTURE An Interview with Dr. Sarab SahiIs 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. Sign up to View |
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4/18/12 Life Below The Yield Neil Cunningham InterviewNeil 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. Sign up to View |
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2/16/12 Texture Analysis Related to Sensory Evaluation Dr. Malcolm Bourne InterviewDr. 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. Sign up to View |
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12/14/2011 The Ups and Downs of Texture Analysis Dr. Andrew Rosenthal InterviewDr. 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"... Sign up to View |
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10/28/2011 The Basics of How to Do Texture Analysis Ross Clark InterviewRoss 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? Sign up to View |
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7/26/2011 Surimi Gel Testing Methods Dr. Jae Park InterviewDr. 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. Sign up to View |
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12/14/2010 The Importance of Understanding the Sensory Properties of Consumer Products Gail Vance CivilleGail 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 Sign up to View |
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6/26/2006 Beyond the Bostwick Kathryn McCarthyProf. 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 Sign up to View |
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4/20/2006 Dr. Malcolm Bourne Food Texture and Viscosity Dr. Malcolm BourneBrookfield interviewed Dr. Malcolm Bourne as a followup to his November interview on FoodViscosity.com. During the interview, Dr. Bourne discussed his new book Food Texture and Viscosity and answered questions fielded by FoodViscosity.com members. Sign up to View |
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11/20/2005 Texture and Viscosity Challenges Dr. Malcolm BourneBrookfield 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. Sign up to View |
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9/20/2005 Food Texture and Viscosity Interview Dr. Chris DaubertBrookfield 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 Sign up to View |