We are proud to have Dr. Richard Hartel, from the University of Wisconsin-Madison, visiting our University on Friday, November 6th. Dr. Hartel has more than 20 years of experience in food crystallization and is an internationally recognized researcher. During his stay in Logan he will visit the Department of Nutrition, Dietetics, and Food Sciences and will give a short presentation on his latest USDA funded project:
Development of Thickened Beverages for Treatment of Dysphagia
The talk will address how commercial thickened beverages have been developed essentially by trial and error. His research deals with the formulation of thickened beverages for treatment of dysphagia through an understanding of the rheological properties of the fluid. In this study, his team explores how the non-Newtonian behavior of thickened fluids influences the sensory perception of thickness.
The seminar will be held in the Western Dairy Center Conference room (NFS248g) at 10:30 am. Refreshments will be served. If you are willing to meet with Dr. Hartel in person, don’t hesitate to contact me (silvana.martini@usu.edu) and we can arrange a meeting.
I hope to see you there!
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