The importance of rheology
Jo Baker-Perrett, Food Scientist
Jo Baker-Perrett highlights the importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food and impact on processes (e.g. during pumping of an ingredient), and discusses how viscometers and rheometers are used to measure these properties.
About Jo Baker-Perrett
After graduating from his master’s degree in chemistry from the University of Sheffield in 2014, Jo worked in education before joining us in 2016. Since then, Jo has worked in the bakery department, and then in Food and Drink Microstructure, after which he started managing this section, which is mainly focused on physical characterisation and ingredient functionality.
Jo has published various Campden BRI research reports and trade press articles, as well as producing regular food industry blogs for our website.
