Physical analysis of food is often an important part of the product development process, which helps us design the optimal technology for new products.

Physical analyses of food conducted at TFTAK include:

  • Dynamic rheology testing by Anton Paar MCR301 rheometer (viscoelasticity, gelation, storage stability)
  • Texture Profile Analysis by TA.XT texture analyzer
  • Microscopy
Let us innovate together!
Tiina Krisciunaite, PhD
R&D Coordinator

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