Ever thought of rheology when you eat a pizza? The classic marketing shots of pizza show the viscoelastic properties of the mozzarella cheese amenable to a number of rheological measurements. The pour properties of mayonnaise are dictated by a number of factors including the shear rate and temperature. In this webinar we look at these 2 essential dairy food groups.

What will you learn? 

The importance of the rheology in marketing an appropriate cheese pizza. Why mayonnaise spreads but doesn't pour… 

Who should watch? 

Food and cheese manufacturers plus those people with an interest in pizza and viscoelastic properties. These properties and techniques are transferable to other polymers and foods.