Virtual Issue - Rheology Virtual Special Issues

Rheology
Guest Editor: Niall Young FIFST

The Institute of Food Science and Technology (IFST) bears its duty to communicate the latest food science knowledge of all natures out to its members and the larger food science community with pride, responsibility and acumen. In doing so, one cannot ignore the field of rheology, which in itself, is not a key business within food science, but is key to the business of food science! Therefore, it is a pleasure to introduce this special on-line issue of the institute’s journal featuring rheology.

The articles brought together for this special on-line issue of the International Journal of Food Science and Technology (IJFST), have been chosen because they aptly demonstrate the importance of sound robust academic science, whilst clearly linking and applying that science to real food systems. The articles all either describe state-of-the-art new technology and thinking, or apply fundamental food science to food in a real and practical manner, which is of direct benefit to the food industry.

The articles demonstrate how rheology is used, typically in association with other techniques forming a multidisciplinary palate of data to quantify material properties, provide insight and understanding of the system being studied, elucidate predictive tools to aid product development, and arm the scientist with the foresight and perspicacity to drive their innovation forward to create new value for their research group or company. Such articles are evidence of the alchemic combination of ideas and interpretation to create innovative insights which generate profit and pioneer the way forward for new knowledge to spring forth.

Hand in hand with our authors IJFST puts you in the forefront of industrially relevant academic science, not just in this issue but every month. I trust you will enjoy this collection of papers, covering breads, fat-based systems, culinary systems, dairy systems and beverages, which have all appeared in IJFST within the last 4 years, and appreciate too the fundamental role that rheology plays in deciding the success of the food industry.

Niall Young, FIFST
Associate Editor International Journal of Food Science & Technology
Professor, and Principle Scientist, Danisco A/S, Brabrand, Denmark