Food rheology, food texture and sensory evaluation

This subclass comprises research and experimental development in food rheology, food texture and sensory evaluation.

Parent Category

Food sciences (including food engineering)

UBC Researchers

K

Kontogiorgos, Vasileios

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Food colloids, gels, foam and emulsions; Food chemistry (including fermentation); Food rheology, food texture and sensory evaluation; Nutraceuticals, functional foods and bioactive; food chemistry; Physical chemistry of foods; Food colloids; Food emulsions; Food polysaccharides; food proteins

French Name

Rhéologie des aliments, texture et évaluation sensorielle des aliments

French Description

Cette sous-classe comprend la recherche et le développement expérimental en rhéologie des aliments, texture et évaluation sensorielle des aliments.