Friction Chats with Tom Reddyhoff - Part 2
TribologyTalks
In this engaging second part of our conversation with Dr. Tom Reddyhoff on TribologyTalks, he dives deeper into his innovative research on compliant contacts and their surprising influence on taste perception. Discover how friction plays a crucial role in mouthfeel and the sensory experience of food and beverages. Tom shares insights from his work with PepsiCo on carbonation and astringency, explaining how tribological principles can enhance product development. We also explore cutting-edge monitoring techniques, including acoustic emission and machine learning, which are revolutionizing our understanding of tribological interactions. Join us as we uncover the fascinating intersection of tribology, food science, and technology in shaping consumer experiences. Tune in for a thought-provoking discussion.
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