Expert Interviews
Keep posted for exclusive interviews with industry leaders.
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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 |