Texture analysis is becoming increasingly important in the foodstuffs industry. The rise in globalization, especially in the food sector, has led to greater demands on quality control, making the use of modern testing technology indispensable in the development of new foodstuffs and for in-production quality control. The University of Nong Lam (Vietnam) therefore uses modern testing technology from Zwick for its student courses.

The Nong Lam University, among the biggest in Vietnam, has seen continual expansion of its specialist area of foodstuffs in the last few years. An important milestone in this respect was the construction of a central testing laboratory. In addition to chemical and biological tests, the emphasis is on research and training in the field of texture analysis. To this end a zwicki-Line testing machine plus the testXpert® testing software All-in Suite Education Module was obtained.

The testing machine is equipped with multiple test fixtures for the various texture applications. In addition to the Kramer shear cell, which simulates a single bite into foodstuffs and provides information on bite characteristics, crispness and firmness, the machine is provided with a special tensile test device for dough. Students at the university are now able to measure the hardness of foodstuffs using a wide range of indenters.

Tests can be performed and evaluated easily thanks to testXpert® II testing software. The integrated Education Module additionally offers the option of teaching students the basic principles of general materials testing on a virtual testing machine.

In addition to tests for research and training purposes, contract testing for the country’s food industry is also carried out. The university assists the industry in testing its products for quality and shelf life, thereby achieving a standard for global trade.