Food Rheology
AIChE Annual Meeting
2005
2005 Annual Meeting
Food Engineering
Oral
Salons BC
Hilton Cincinnati Netherland Plaza
Thursday, November 3, 2005 - 12:30pm to 3:00pm
Co-chair(s)
Rheological methods are powerful techniques necessary in process and product development for food and biological systems. In addition, rheological analyses are important to further understand the role of microstructure in the functionality of food and biological systems. The CoFE 2005 Rheology of Foods and Biological Materials session will address this relationship. Papers are requested that explain the physical chemistry, molecular-level interactions, and functionality of a food and biological systems through the analysis of rheological behavior.
Presentations
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Pricing
Individuals
| AIChE Pro Members | $150.00 |
| AIChE Graduate Student Members | Free |
| AIChE Undergraduate Student Members | Free |
| AIChE Explorer Members | $225.00 |
| Non-Members | $225.00 |