Rheology is a science concerned with the response of a material exposed to stresses and strains. In particular, Food Rheology addresses fluid and structural properties of raw materials, intermediate products, ingredients, and final products of the food and pharmaceutical industries. Consumers use subjective tests to ascertain the perceived texture of a product. Rheology is used to objectify these perceptions.

Knowledge of rheology is important for a better understanding of how process variables influence specific textural characteristics, such as pourability and mouthfeel. In addition, rheological parameters are essential for the design and specification of processing equipment, such as pumps and heat exchangers. Mathematical modeling of rheological behavior permits prediction of material performance during exposure to certain processing or experimental conditions. Finally, rheological measurements can provide a rapid determination of product quality and may serve as a tool for quality control.

The research objective of the NCSU Food Rheology Laboratory is the explanation of the physical chemistry, molecular-level interactions, and functionality of a food system through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. In addition, the Food Rheology Laboratory is available for contract testing and consulting.