Schaefer SEE and LS Instruments at Food Structure & Functionality Symposium 2026: DWS RheoLab™ for Non-Contact Optical Microrheology

One of the highlights of our participation will be the DWS RheoLab™ from LS Instruments, an advanced optical rheometer based on Diffusing Wave Spectroscopy (DWS).

Unlike conventional mechanical rheometers, the DWS RheoLab measures the viscoelastic properties of complex materials without applying external mechanical deformation to the sample.

By analyzing the microscopic motion of tracer particles through multiple light scattering, DWS provides highly sensitive information about the dynamics and rheological behavior of soft, turbid, and structured materials.

This makes the instrument particularly valuable for food science applications, where understanding how microstructure evolves during processing, gelation, and storage is essential for optimizing product performance.

Key applications in food research include:

• Gelation and structural transitions: investigating gel formation and identifying gel points in gelatin, hydrocolloids, and protein-based systems.

• Dairy and fermented products: monitoring microstructural and rheological changes during acidification and fermentation.

• Protein formulations: studying structural changes induced by temperature, salts, and other processing conditions.

• Emulsions and dispersions: detecting early signs of instability and monitoring structural evolution during storage.

• Product stability and shelf-life: performing non-destructive measurements over time, including in sealed sample containers.

Thanks to its contact-free approach, small sample volume requirements, and broad accessible frequency range, the DWS RheoLab offers a powerful complement to conventional mechanical rheometry, particularly when studying fragile structures or subtle changes that precede macroscopic transformations.

Discover the technology: LS Instruments – DWS RheoLab™

In addition to the DWS RheoLab, Schaefer SEE will also present the NANOS benchtop Scanning Electron Microscope (SEM), developed by our partner Semplor.

The NANOS brings high-resolution electron microscopy into a compact, accessible benchtop system, offering researchers a practical solution for investigating material morphology, surface structure, and compositional characteristics.

Electron microscopy plays an important role in food structure research, providing detailed visualization of microstructural features that influence texture, stability, processing behavior, and overall product functionality.

Potential applications in food science include:

• Food microstructure visualization: examining the morphology and organization of dried or suitably prepared food matrices.

• Protein and gel networks: investigating structural features and morphological changes associated with different formulations and processing conditions.

• Powders and particulate ingredients: analyzing particle morphology, surface characteristics, and agglomeration.

• Crystalline and structured materials: studying surface features and morphological differences relevant to food formulation and processing.

• Elemental characterization: using integrated Energy Dispersive X-ray Spectroscopy (EDS) to investigate the elemental composition and distribution of suitable samples.

With its high-resolution imaging capabilities, integrated EDS analysis, and flexible vacuum operation, NANOS makes advanced SEM characterization accessible to a wider range of research and industrial laboratories.