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Renowned Professors from Leeds University Delivered Lectures at RIFST

Renowned professors from the University of Leeds, UK, Prof. Jianshe Chen and Dr. Ettelaie held a two day course on Oral Processing and Food Colloids at the Research Institute of Food Science and Technology. Dr. Rammile Ettelaie, while delivering a lecture on Food Colloids, said “The knowledge acquired from the colloidal nature of various food products namely sauces, jellies, confectionery, dairy products and beverages could be implemented in the processing and production of such products and as a result in increasing their shelf life and better acceptance by consumers.” In addition the role of colloids in food systems and a thematic comparison between theories and the actual product were discussed.
“So far, the sensory characteristics of the food were done on the basis of their relationship with rheological properties, but recent research suggests that the assessment of some of the characteristics of food products on the basis of their bulk properties is not possible.” Stated Prof. Jianshe Chen, presenting his lecture on Oral Processing “In other words, some of the sensory properties such as creaminess and studying the saliva can produce more accurate evaluation of food properties. Concerning these properties, the contact of the food with the inner surface of the mouth and the tongue and the friction created between them plays an important role in creating mouth feel.”