Characterising the physical properties of food

Date presented: Wednesday 27 November 2019 - 21 minutes

Measuring the physical properties of food is important for understanding how it changes over time. Factors such as colour and appearance, composition, structure, particle size and shape can also impact customer satisfaction and liking of a product. This webinar explains how sample characterisation can provide important insights during the product development process and beyond.

Alix Cornish, Senior Scientist
+44(0)1386 842054

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