Il Corso, organizzato dall'Associazione Italiana di Reologia-SIR, é rivolto a tutti coloro che, in qualitá di ricercatori e di tecnici, si occupano di argomenti e problemi riguardanti la reologia, sia in campo industriale, dalla ricerca e sviluppo di processi e prodotti al controllo qualità , sia in campo accademico
Informazioni Generali sull'evento
The International Symposium on Food Rheology and Structure (ISFRS) is hosted by the Institute of Food, Nutrition and Health at ETH Zürich The symposium was initiated in 1997 by Erich J. Windhab and E. Dewald and since then held every three years in 2000, 2003, 2006, 2009, and 2012. The next symposium will take place in June 2015.
The International Symposium on Food Rheology and Structure addresses the needs of food rheology and structure researchers. The symposium is devoted to rheology of food and related systems, to food structure and structure analysis, and to the complex relationship between food processing, structure, rheology and resulting food quality.
