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752-3104-00L  Food Rheology II

SemesterSpring Semester 2015
LecturersP. A. Fischer
Periodicityyearly recurring course
Language of instructionEnglish



Catalogue data

AbstractFood Rheology II addresses special chapters in rheology such as suspension and emulsion rheology, constitutive equations, extensional rheology, optical methods in rheology, and interfacial rheology.
ObjectiveThe rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids.
ContentLectures will be given on structure and rheology of complex fluids (8h), constitutive equations (2h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h).
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes.
Prerequisites / NoticeAttending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersP. A. Fischer
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Courses

NumberTitleHoursLecturers
752-3104-00 GFood Rheology II2 hrs
Mon08-10LFO C 13 »
P. A. Fischer

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Food Science MasterOptional SubjectsWInformation
Food Science MasterFood Process DesignWInformation
Food Science MasterFood PhysicsWInformation