Correlation of sensory data with instrumental analysis can be a useful tool and is achieved through oral processing of food or beverages, in conjunction with texture, viscosity, particle size and rheological analysis. The International Standards Organization defines texture as “all of the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical, tactile and—where appropriate—visual and auditory receptors.” 

Brookfield, a leader in viscosity measurement and control solutions offers two “hands-on” courses to help users better understand instrument functionalities and solve the mysteries of fluid behavior—all while creating a successful and repeatable method.