Master's Course Food Structuring - Structuring by Deformation, Properties of Interfacial Systems
Are you a professional in the food industry and do you want to strengthen your expertise and knowledge about how to structure foods by processes involving deformation?
In this online master's course the relationships between emulsification or extrusion processes and the stability of structured multiphase food systems will be discussed. Since this online course is part-time, you will be able to combine study and work and enhance your career.
Why follow this course?
This course aims at presenting ways to structure foods by processes involving deformation, e.g., emulsification or extrusion. You will learn about the existing deformation-based processes for structured food products and get understanding about the relevant underlying physics. For instance, we will focus on the physical properties (e.g., rheology) of structured multiphase food systems (e.g., high internal phase emulsions, phase-separated biopolymer systems). Another main focus will be on the physical stability of emulsions and on the properties on the oil-water interfacial layer in such systems, notably interfacial rheology.
Programme & topics
Knowledge clips, online tutorials.
What you'll learn
- explain the current deformation-based processes used for the production of multiphase food products
- explain the relevant physics related to those processes
- design relevant deformation-based processes for structured food products
- explain the physical properties of liquid interfaces in multiphase food products
- analyse the relation between the physical properties and stability of structured food products and their structure at various scales
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,-.
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. The date of examination is 26/10/2023.
After completing this course you may receive micro-credentials. Micro-credentials certify the learning outcomes of short-term learning experiences, marking the quality of a course. More information can be found here.
The deadline for registration of this online master's course is 2 weeks before the start date. If you register less than 2 weeks before the start date, we will do our best to get you enrolled in the course(s) to which you registered before the start date of the course, but we can’t guarantee a timely start. Please contact the course coordinator for more information via the contact form.
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.
After completing this course you may receive micro-credentials. Micro-credentials certify the learning outcomes of short-term learning experiences, marking the quality of a course.
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)
- Advanced Food Physics – Rheology and Fracture of Soft Solids (strongly recommended)