Rheology and Extrusion Resources for Food Development and Testing

Resources for food research and development, and quality assurance

Find the information you need about extrusion, rheology, and viscosity application and technologies to help in your food engineering, research and development, and quality assurance.

Featured videos

Determination of soft tribology, swallowing, or texture

Featured eBooks

Guide to skilled food rheology

Rheology involves the study of mechanical properties of food and how they flow and deform under different conditions – pouring, cold storage, shelf life over time, etc. 

Guide to skilled food extrusion

Food extrusion enables continuous, cost-efficient manufacturing of food, feed, additives, and flavors. The process ensures proper structure, shape flexibility, and consistent quality.

Food sustainability applications compendium

Developing alternative protein formulations, researching food side stream valorization, or using biodegradable packaging are keys to sustainability. This compendium offers insights into various topics, from food to packaging, with selected application notes and videos.

For Research Use Only. Not for use in diagnostic procedures.