Advanced Food Physics: Rheology and Fracture of Soft Solids

To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.

The language of instruction of this course is English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.

• Explain the relationship between colloidal structure of common food products and their stability and physical properties.
• Predict how the microstructure of materials is affected by experimental parameters such as temperature, concentration, pH, and ionic strength.

Discover the profound connection between the microstructure of soft solid food products, such as gels, plastic fats, and cellular materials, and their physical properties. Dive into the world of rheological properties, where you will explore essential concepts like Young's modulus, bulk modulus, shear modulus, and more. Gain a comprehensive understanding of the fascinating interplay between structure and experimental conditions, and witness how the rheological properties of these materials are intricately linked to their microstructure.

In this course, you will:

• Explore microstructural influence: Delve into the captivating realm of covalent gels, physical gels, particle gels, plastic fats, and cellular materials. Understand how experimental conditions, such as temperature, concentration, pH, and ionic strength, influence their structure.
• Master rheological concepts: Gain fluency in the language of rheology, including essential terms such as Poisson ratio, Cauchy strain, Hencky strain, fracture stress, deformation at fracture, and work of fracture. Develop a solid foundation in the fundamental principles governing soft solid materials' behaviour.
• Unravel the world of emulsions: Gain insight into the stability and properties of emulsions stabilised by surfactants, proteins, polymers, or colloidal particles. Understand the interplay between microstructure and the physical properties of emulsions, opening new doors for innovation and product development.
  By enrolling in this course, you will acquire the knowledge and skills to understand the complex relationship between microstructure and physical properties in soft solid food products. Expand your expertise, enhance your career prospects, and become a trailblazer in food physics.

Combining courses
When you want to learn more about physics for food structure, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.

Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course.

Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or micro-credentials. The exam is included in the course price. The date of examination is 25 September 2026.

After completion of two or more courses, there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field. It is a tailor-made project where you will write a short paper about your results and conclusions. During this work, you will be coached by an expert. Price: €1,230,-.