NIZO Food Research
Aim: Tribology of simple and complex food systems
Background: NIZO recently acquired a tribometer, able to probe friction between surfaces in a liquid in a wide range of speeds, pressures and kinetic histories. NIZO would like to apply this instrument to better understand the physical meaning of sensory attributes such as ‘smooth’, ‘creamy’, ‘astringent’ etc. Such attributes are usually properties of very complex food systems. In order to unravel the many parameters contributing to the tribology of these systems tribology experiments are needed on liquids with a simple rheology.
Voor meer informatie over het hele stageprogramma, zie Work plan student project NIZO.