The increasing demand for product and process understanding as an active pursuit in the quality guideline Q8 and, more recently, on the draft guideline on quality and equivalence of topical products, has unveiled the tremendous potential of rheology methods as a tool for microstructure characterization of topical semisolid dosage forms. Accordingly, procedure standardization is a dire need. This work aimed at developing and validating a methodology tutorial for rheology analysis. A 1% hydrocortisone cream was used as model cream formulation. Through a risk assessment analysis, the impact of selected critical method variables (geometry, temperature and application mode) was estimated in a broad range of rheological critical analytical attributes—zero-shear viscosity, upper-shear thinning viscosity, lower-shear thinning viscosity, infinite-shear viscosity, rotational yield point, thixotropic relative area, linear viscoelastic region, oscillatory yield point, storage modulus, loss modulus, and loss tangent. The proposed validation of the approach included the rheometer qualification, followed by the validation of numerous operational critical parameters regarding a rheology profile acquisition. The thixotropic relative area, oscillatory yield point, flow point and viscosity related endpoints proved to be highly sensitive and discriminatory parameters. This rationale provided a standard framework for the development of a reliable and robust rheology profile acquisition.

The economic and social environment caused by the COVID-19 pandemic has brought additional pressure on supply chains because they now have more pressure to develop and adapt to a context of economic constraint. Delays in the supply chain can bring consequences such as the lack of food products by retailers, transporters and manufacturers. Thus, this study aims to examine the supply chain during the COVID-19 pandemic in small- and medium-sized food companies in the central region of Portugal, identifying potential problems and pointing out the respective solutions. For this purpose, the study uses a qualitative methodology through semi-structured interviews. It was found that small and medium-sized enterprises (SMEs) do not have a codified supply chain and that generally, these companies have a minimal budget, which requires a constant search for new suppliers that represent a reduction in costs. Moreover, most of the companies surveyed faced unexpected challenges, such as a lack of alternative suppliers. The present paper is original because it studies the supply chain in SMEs in the food sector during the COVID-19 pandemic, and it allows the ascertainment of practical suggestions for these companies to improve, as well as contributing to the clarification of the literature on the supply chain in times of crisis such as the current COVID-19 pandemic.

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