Over the past century our food supply chain has developed into a global industry, where technology is used to constantly improve production, yield, food properties and food handling.

There are several aspects of the food and beverage sector that require an understanding of surface and interfacial interactions. In the development of food products, the understanding of fundamental biomolecular interactions is important. Interfacial rheology also plays a huge role in the stability of food products.

In addition to the food products themselves, the appearance of the food packaging must be considered and the strict cleanliness requirements in food processing facilities must also be taken into account.

Interfacial rheology in food and beverage

Interfacial rheology is a special branch of rheology that involves studying the unique two-dimensional systems formed at interfaces. Just as rheology is the study of flow in bulk fluids, interfacial rheology is the study of the flow properties of liquid interfaces. These flow properties are important in the food and beverage industry, where different kind of emulsions and foams are formed.