Master's Course Advanced Food Physics - Rheology and Fracture of Soft Solids

Are you passionate about the intricate science behind food? Do you want to delve deeper into understanding how the structure of food products influences their physical properties? If you're a professional in the food industry seeking to expand your expertise, this course is an excellent opportunity for you.

Join us as we explore the captivating realm of soft solid materials and unravel the fascinating relationship between their microstructure and rheological properties. This part-time course allows you to integrate your studies with your professional commitments seamlessly.

Organised by Wageningen Academy

Mon 2 September 2024

Duration 4 weeks (20 hours per week).
Price EUR 1,230.00

Registration deadline: 12 August 2024

Exam date: 26 September 2024

Please note that the dates for the academic year of 2024-2025 are yet to be confirmed, so they might still change.

Why follow this course?

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.

Programme & topics

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.

What you'll learn

  • 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

Capstone project

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,-.


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 certificate is included in the course price. The date of examination is 26/09/2024 (26 September 2024).

Practical information

Level of knowledge

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.

English proficiency

The language of instruction of this course is in English. Admission to the course requires a level of English as defined on the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.

Micro-credentials and Edubadge

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. More information can be found here.

Combining courses

When you want to learn more about physics for food structure, other courses are also interesting. You can deepen your knowledge in a specific career field without completing a master's programme. You can register for any combination, but these are our suggestions:

Coordinated by

All online master's courses food technology