Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, eg in relation to texture and mouthfeel. Other books on food rheology tend to be very complicated, often overwhelming the reader with complex mathematical equations. This book takes a simpler and more practically-focused approach, interpreting the implications of rheological data for use in different food systems.