Anton Paar: From Taste to Tech: A Journey through Food Analysis

From determining the viscosity and mouthfeel of chocolate to the analysis of particle size of food powders to measuring the oxidation stability of packed products to investigate shelf life. With our measuring solutions, overcome the various challenges in food processing, storing, mixing and fully control your production as well as your end product with our vast instrument portfolio.

In collaboration with SAAFOST (South African Association for Food Science & Technology) and the University of Pretoria join us and our two guest speakers; Professor Eric Amonsou from Durban University of Technology and Malesela Mthenjane from Mérieux NutriSciences, on Thursday, 19 September 2024 where we will delve in the various food analysis techniques presented by Anton Paar's portfolio.