Quantifying Mouthfeel – Tribology and it’s Applications in Food Analysis

Sensory Analysis panels are a critical step in food development, manufacturing and quality control, however they tend to be costly and may be inconsistent from panel to panel because of the subjective nature of the analysis. An alternative, quantitative approach to food analysis is tribological characterization, particularly for products where subtle changes in texture significantly affect product acceptance.

This webinar will describe the principle of tribology, how it is measured and how to provides a valuable standardization tool for the food development and manufacturing process. 

Presenter:  Abhi Shetty

Dr. Abhishek Shetty is a Lead Scientist working at the Advanced Technical center at Anton Paar USA. Dr. Shetty received his BS degree in Chemical Engineering from National Institute of Technology Karnataka and MS and PhD from University of Michigan, Ann Arbor, USA.  Dr. Shetty has over 15 years of working experience in academia, CPG and Advanced instrumentation space. He is a named inventor on 2 US patents, has published several peer-reviewed scientific journal articles which have garnered hundreds of citations and also has presented at several scientific technical conferences.  As the Lead Scientist at Anton Paar, his responsibilities are to develop next generation materials characterization methods relevant to Anton Paar’s rheology portfolio. Dr. Shetty's work with teams spans across the globe to develop new advanced applications using advanced rheometric tools. His work has been featured in prestigious journals such as Proceedings of the National Academy of Sciences (PNAS), Science Advances, Physical Review Letters (PRL), Journal of Rheology (JOR) etc.

Presenter:  Helga Gschwind

Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.