The rheological behavior of 34 commercial food dispersions was investigated and modeled with the Herschel-Bulkley model. Artificial neuronal networks (ANNs) were trained to predict the rheological parameters yield stress tau(0), consistency coefficient K and flow behavior index n in dependency of the composition of fats, carbohydrates, proteins and water. ANNs with 3 hidden layers and 2 neurons per layer showed good to very good results for all Herschel-Bulkley parameters. (c) 2012 Elsevier Ltd. All rights reserved.