Tuesday, 16 April 2019
12:30 pm to 1:30 pm
Have you ever wondered what your food products looks like at a high magnification microscopic scale? 
Do you know how the size of different structural elements affect the texture and mouthfeel of your food products? 
In this webinar, we will go on a journey through food microstructure types, including emulsions, foams, gels etc.  We will look at some of the observation and measurement analysis techniques as well as observe some of the deformations and flow behaviours of different foods and food samples.  Foods of interest include mayonnaise, chocolate, marshmallows and much more!



Polly Burey - University of Southern Queensland
Dr Burey is a chemical and materials engineer with expertise in developing fundamental understanding of the relationships between formulation, microstructure, processing and rheological behaviour of food materials, developed over an 18-year industry-focused academic research career. Her research typically informs new product and process development and she has worked with confectionery, aged care meat and vegetable products, snack products, bioplastics and meat.
Dr Burey joined the University of Southern Queensland in 2017 where she leads the Food Waste Valorisation Research Program Team and the new BSc Food Science major.  Her current research interests lie in the development of useful products and energy offsets from food excess and processing by-products, specifically ingredients, nutritional products and composite materials, including bioplastics.


Please note you will need internet access for the session, log in details will be emailed through the day before the webinar. 


AIFST Members: Complimentary
Non-Member: $20.00
AIFST members, ensure you are logged into the website to receive your complimentary place!
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