ABSTRACT
Nil wondered why some of his protein shakes had a better mouthfeel than others. In one of his classes, he was exposed to a science called rheology, which uses engineering principles to understand the properties of liquid and semisolid food products. He decided to do an undergraduate research project on the properties of several of the shakes he had tried to see what made some better than others. He measured the viscosity of the products and compared the values with the ingredients listed on the label. Now, he understands why it is so difcult to get those protein powders into solution. Based on what he learned in the project, he now wants to become a food engineer.
