Dear colleaques and friends,
Rheological properties of the mid- and end- food products are very beneficial tool for evaluating of the quality characteristics of the products, optimizing process design and selection of process equipments. Therefore, rheological properties are inevitable for both the researchers employed in universites and food sector.
International Symposium on Food Rheology and Texture (FRTI 2018) provides an ideal platform for researchers to present the latest and novel research findings on all aspects of food rheology and texture. The symposium brings together world-known researchers, scientists, students and private sector employee to exchange and share their experiences and research results to effectively use rheological tools in their future studies.
This is a significant opportunity for you to meet leaders from academia and industry to ensure you be informed recent developments in this important field, to provide network with international colleagues and to overcome deficiencies in this field.
The symposium is dedicated to food rheology, texture, structure including their relationships and influences on food processing, equipment/process design and food quality from raw materials to consumption.
It is our great pleasure to invite you to the International Symposium on Food Rheology and Texture (Food Rheology-Texture Istanbul 2018-FRTI 2018). This event will be held on October 19-21, 2018 in Istanbul, Turkey.
We hope you will attend and contribute to the “International Symposium on Food Rheology and Texture”.
We look forward to seeing you in Istanbul.
With Best Regards
Assoc. Prof. Dr. Filiz Lokumcu Altay Assist. Prof. Dr. Ömer Said Toker
Istanbul Technical University Yıldız Technical University