Food Structuring: Structuring by Temperature, Designing Edible Barriers

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.

• Explain the current temperature-based processes used for the production of complex food products.
• Explain the relevant physics related to those processes.
• Design relevant temperature-based processes for complex food products.
• Explain the consequences of differences in chemical potential for transport phenomena occurring inside multiphase food products.
• Analyse the role of the chemical potential in those products.

This course presents ways to structure foods by processes involving temperature, i.e., heating or cooling. Students will study how temperature affects food production and gain knowledge of the science behind it. Another focus of the course is on the design of edible barriers and on assessing the efficiency of such barriers. Here, the role of differences in chemical potential on the transport phenomena occurring in multiphase food products will be emphasised.

Learning materials: knowledge clips and online tutorials.

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. When you want to learn more about food biotechnology and processing, 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. You can find our suggestions below under "Related courses."

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 24 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 project, you will be coached by an expert. Price: €1,230,-.

If you are interested in the Capstone project, please contact us.