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Nordic Rheology Conference 2008
The
17th Nordic Rheology Conference was held in Copenhagen August 27-29,
2008.
This
year the theme of the conference was be Food Rheology.
The conference
was
held at the
Institute of
Life
Sciences at Copenhagen University.
There were four
plenary lectures given by renowned scientists at the conference:
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Professor Allen Foegeding, North Carolina University, USA.
Macromolecular (Protein and hydrocolloid) functionality in food.
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Professor Ian Norton, University of Birmingham, UK.
Microstructural engineering with colloids and interfaces .
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Professor Eric Dickinson, University of Leeds, UK. Emulsions and
Food Colloids .
PDF-version of the conference programme
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Wednesday 27August |
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NRS Course |
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10 |
Registration, welcome and coffee |
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10.30 |
The Basics Part 1:
Viscometry – what does it do and what’s it good for in
food science and industry?
Richard Ipsen, Department of Food Science, LIFE |
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11.15 |
The Basics Part 2:
Oscillation – what does it do and what’s it good for in
food science and industry?
Anders Karlsson, Department of Food Science, LIFE |
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12 |
Lunch |
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13 |
Sensory texture based on rheological and fracture
properties
Professor Allen Foegeding, North Carolina University,
USA |
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13.45 |
Use of rheology in industry 1
Heidi Nielsen, CP Kelco, Lille Skensved, Denmark |
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14.15 |
Break, Coffee |
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14.45 |
Stabilizing Role of Biopolymers in Food Emulsions
Professor Eric Dickinson, University of Leeds, UK |
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15.30 |
Use of rheology in industry 2
Henrik Kragh, Danisco A/S, Brabrand, Denmark) |
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16 |
Summary, discussion |
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18-20 |
Get-together, with light dinner and beer
Includes an informative talk on beer and its manufacture
(with samples) by Henrik Siegumfeldt, Department of Food
Science, LIFE |
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Thursday 28 August |
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8-9 |
Registration and coffee |
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9 |
Welcome and opening |
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9.15 |
1st invited speaker Allen Foegeding:
Sensory texture based on rheological and fracture
properties: applications in model foods and cheese |
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10 |
NRS annual general meeting |
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11 |
Coffee |
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11.30 |
Session 1: General food rheology |
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R. Ipsen
Food rheology: A personal view of the past and
future |
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P. Heyer,
J. Läuger
Interfacial Shear Rheology of Films formed by Coffee |
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G. Arnold,
Y. Schneider, H. Rohm
Impact of Constituent Interactions on the Rheology
of Lipophilic Food Suspensions |
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12.30 |
Lunch |
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13.30 |
Session 2: Rheology and sensory perception |
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A.-L. Gady, J. Hort, A. J. Taylor, B. Wolf
Investigating the effect of the rheology of
thickened solutions on salt perception |
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E. O. Rukke, X. Fernandez, R. B. Schüller
Comparing rheological properties in fatty liver from
duck and goose by oscillatory plate-plate rheometer
measurements. |
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C. Zhang, J. Stokes, A. Taylor
Effect of high shear rheology on flavour perception |
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14.30 |
Session 3: Rheology of food hydrocolloids |
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T. Tipvarakarnkoon, B. Senge
Rheological behaviour of gum solutions and their
interactions after mixing |
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H. Larsson
The rheological behavior of weak gels made of CMC
and salt |
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Y. Dong, T. Foster, R. Harris, J. Mitchell, B. Wolf
A rheological study to analyse the mixed gelation of
a protein with a polysaccharide |
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15.30 |
Poster session / coffee |
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16.30 |
Dept for boat (bus) |
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18.30 |
Dinner at Middelgrunden |
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Friday 29 August |
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8.30 |
Registration desk open - coffee |
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9-9 |
2nd invited speaker Ian Norton:
Rheological control and understanding necessary to
formulate healthy everyday foods
I.T. Norton, F. Spyropoulos and P.W. Cox |
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9.45 |
Session 4: Rheology of dairy products |
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D. Jaros, M. Jacob, H. Rohm
Trying to Better Understand the Rheological Behavior
of Acid Gels from Various Dairy-based Substrates
Treated with Microbial Transglutaminase |
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A.O. Karlsson and
C. Hauert
Textural design of cheese for melting applications
by exchanging the type of fat |
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T. Janhoej, C.M. Andersen, N. Viereck, R. Ipsen
Spectroscopic prediction of rheological properties
of stirred yoghurt |
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K. Oldörp
Universal Rheology for Food |
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11.05 |
Coffee |
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11.30 |
Session 5: Rheology of particles and suspensions |
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S. Kubens, H. Peng, S. Oesterheld, O. H. Wallevik
Effect of silica fume on rheology of mortar |
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P. Szabo,
R. Hansen
Viscosity of Suspensions and Finite Size Effects |
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K. Nevalainen, C. Hintze, R. Suihkonen, P. Eteläaho,
J. Vuorinen, P. Järvelä, and N. Isomäki
Rheological properties
of melt-compounded and diluted nanocomposites of
atomic-layer-deposition -coated polyamide particles |
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12.30 |
Lunch |
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13.45 |
Poster session and coffee |
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14.15 |
3rd invited speaker Eric Dickinson:
Protein-Stabilized Emulsions and Whipped Emulsions:
Aggregation and Rheological Aspects |
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15.00 |
Session 6: Rheology and health |
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M. Stading,
D. Johansson
Rheological properties of food for people suffering
from swallowing disorders |
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T.B. Goudoulas,
E.G.Kastrinakis, S.G. Nychas, L.G. Papazoglou, G.M.
Kazakos, P.V. Kosmas
Rheological Study of Healthy and Pathological
Synovial Fluid after Surgery for Repair of Rupture
of the Cranial Cruciate Ligament of Dogs |
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U. Björkman
On Metzner’s method for generalised Newtonian flows |
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16.00 |
Closing |
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Previous
conferences
NRC 2007, Stavanger
NRC 2006, Stockholm
NRC 2005, Tampere
NRC 2004, Reykjavik
NRC 2003, Tórshavn
NRC 2002, Göteborg
NRC 2001, Trondheim
NRC 2000, Helsinki
NRC 1999, Copenhagen
NRC 1998, Lund
NRC 1997, Reykjavik
List of invited speakers 1992-2008
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