Food Science and Nutrition

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt bakers judged the consistency of dough by rolling it in their hands. Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.

• Chemical reactions in foods: mechanisms, kinetics and impact on quality and health
• Emerging non-nutrient bio actives in food - chemistry, analysis, function and health
• Food biochemistry
• Chemistry of baked food
• Enzyme analysis of Diary, vegetable and crop foods
• Flavour and texture of food
• Rheology of wheat doughs, cheese and meat