Food Rheology II addresses special topics in rheology such as suspension and emulsion rheology, extensional rheology, optical methods in rheology, and interfacial rheology.
Lernziel
The 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.
Inhalt
Lectures will be given on structure and rheology of complex fluids (8h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h).
Skript
Notes will be handed out during the lectures.
Literatur
Provided in the lecture notes.
Voraussetzungen / Besonderes
Attending 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.
Kompetenzen
Fachspezifische Kompetenzen
Konzepte und Theorien
geprüft
Verfahren und Technologien
geprüft
Methodenspezifische Kompetenzen
Analytische Kompetenzen
geprüft
Problemlösung
geprüft
Persönliche Kompetenzen
Kreatives Denken
geprüft
Kritisches Denken
geprüft
Leistungskontrolle
Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs