Rheology and texture of foods tutorial review. Measurements of thixotropy in suspension of microspheres. Failure testing of gellan gels. Thermorheological studies of food polymer dispersions. Rheological characterization of melting of margarines and tablespreads. The effect of shear rate and strain on the pasting behavior of food starches. Comparison of small angle oscillatory and large deformation measurements to characterize the rheology of wheat flour doughs. Flow profiles in a tube rheometer. The use of ultrasonic testing for non–destructive evaluation of theological properties. Calibration of rheological techniques used for foods.