Are you a professional in the food industry and do you want to strengthen your expertise and knowledge about how the structure of products determines their physical properties?
In this online master’s course we will study the rheological properties of soft solid materials and how these are related to their microstructure. Since this online course is part-time, you will be able to combine study and work and enhance your career.
Content of the course
In this course we study the relation between the microstructure of soft solid food products (gels, plastic fats, or cellular materials) and emulsions, and the physical properties of these products. A general discussion of rheological properties of soft solid materials will be given that introduces the Young's modulus, bulk modulus, bi-axial modulus, shear modulus, Poisson ratio, Cauchy strain, Hencky strain, fracture stress, deformation at fracture, and work of fracture. We will study the structure of covalent gels, physical gels, particle gels, plastic fats and cellular materials, and discuss how that structure is affected by experimental conditions. We will also see how the rheological properties of these materials are related to their microstructure. The course also provides insight in the stability and properties of emulsions, stabilized by surfactants, proteins, polymers or colloidal particles.
View online knowledge clips, solve problems in online tutorials.
You will learn to
- understand the relationship between colloidal structure of common food products and their stability and physical properties
- understand how the microstructure of materials is affected by experimental parameters such as temperature, concentration, pH, and ionic strength
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 following a complete master's programme. You can register for any combination, but these are our suggestions:
- Food Structuring – Structuring by Temperature, Designing Edible Barriers (strongly recommended)
- Food Structuring – Structuring by Deformation, Properties of Interfacial Systems (strongly recommended)
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 the expert. Price: €1,230,-.
Level of knowledge
Admission to the course requires a level of education in Food Science and Technology or related, such as Chemical Engineering, Biotechnology. Relevant work experience can be considered.
The language of instruction of this course is in English. Admission to the course requires a level of English as defined at the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.
You can complete the online master's course(s) with an exam (not obligatory). If you don’t complete the course with an exam or if you do not pass the exam successfully, you can ask for a certificate of attendance. When you successfully complete the course and the exam, you are entitled to a certificate of successful completion. The certificate is included in the course price.
- Exam: 23 September 2021
- Resit exam: between 28 February 2022 and 6 March 2022