The second edition of this fascinating work takes readers from the basics right up to the complexities of this crucial topic area in food science. It examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science. The author, Dr. M. A. "Andy" Rao is an award-winning Professor Emeritus of Food Engineering at New York's Cornell University. He helped develop the "Vane Method" measurement of yield stress for a variety of food products – a standard measurement tool used by the food industry today.