Joe Goodbread PhD

Joe Goodbread is CTO of Rheonics and inventor of multiple sensors used in process automation. He graduated with Bachelors in Aerospace from Princeton, Masters in Biomechanics from Stanford University and Ph.D in Biomedical technology from ETH Zurich. He is also a co-founder of Process Works Institute.

Get fried chicken batter right with instrumentation

Viscosity sensors

Inline viscosity sensing provides better batter control

Coupled with Industry 4.0 technology, inline sensing means no more rushing grab-samples to the lab, introducing quality issues with food products

Manpreet Dash

Joe Goodbread PhD

Sunil Kumar PhD

December 1, 2020

Batter is widely used as a coating for deep-fried foods as well as many other products such as cakes, waffles, biscuits, and pancakes. Depending on the type of food product, the processing objectives and challenges may be different but one thing is certain—food companies strive to meet their requirements of consistent quality and freshness by developing innovative products, while lowering production costs and easing maintenance.