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Explore the science of flow and deformation, focusing on how rheological properties influence processing, stability and sensory attributes. This section also introduces tribology, the study of friction and lubrication, as a powerful tool to better understand mouthfeel and textural dynamics during consumption.Gain insights in the use of (M)DSC to study key thermal events including melting, crystallization and glass transitions. These techniques are essential not only for understanding phase transitions, but also for practical applications such as ingredient characterization or process optimization. From fine-tuning tempering protocols to ensuring shelf-life stability, thermal analysis provides valuable insights across product development and quality control.
Dive into the molecular and nanoscale structure of chocolate and fillings through the powerful techniques of small- and wide-angle X-ray scattering. This segment provides detailed insights into the internal organization of materials, revealing how crystalline material exists, evolves, and influences overall product performance.
Visualize microstructures using high-resolution microscopy methods, including polarized light microscopy, scanning electron microscopy and confocal laser scanning microscopy. This section highlights how microstructure relates to macroscopic properties such as texture, appearance and stability.
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Skaldenstraat 121/A3, 9042 Ghent, Belgium, Skaldenstraat 121, 9042 Gent, België, Lochristi, Belgium
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Concerts, fests, parties, meetups — all the happenings, one place.