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University of Nottingham - Articles and news items

Edme taps into the talent of young food scientists

Industry news  •  2 June 2016  •  Victoria White, Digital Content Producer

Edme recently offered a Nottingham University Food Science student, James Huscroft, the opportunity to get involved in the process validation for WholeSoft….

Trends in Food Flavour 2015

Featured news  •  20 January 2015  •  University of Nottingham

A comprehensive week long programme combining cutting edge flavour training and the inaugural “Trends in Food Flavour” conference has been launched by the University of Nottingham…

SABMiller opens new £3 million research brewery

Industry news, News  •  19 May 2011  •  SABMiller

SABMiller announces that it has commissioned a £3 million global brewing research facility in Nottingham…

Rheological properties of chocolate

Issue 2 2011  •  13 May 2011  •  Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham

Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by the melted chocolate and flavour is released. The intensity of each of the associated sensory attributes depends largely on the characteristics of the chocolate determined by type and concentration of the ingredients and the manufacturing process. The rheological properties of chocolate in its molten state (short referred to as chocolate in the following) are important to the eating quality and processing of chocolate.


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