Dean Duxbury

As a food scientist in the product development department, I was probably the best rheologist on the staff because I personally tested everything and anything we tried to formulate. Half of my evaluation was based on flavor acceptance and half on texture acceptance. I was doing my own testing with taste buds and teeth for many years before the research center realized the importance and economics of hiring a trained rheologist for texture measurement studies, along with sensory evaluation expert…

National Starch Food Innovation Senior Chemist Agnes Jones uses a rheometer to take texture measurements.

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