Food Rheology II addresses special topics in rheology such as suspension and emulsion rheology, extensional rheology, optical methods in rheology, and interfacial rheology.
Learning objective
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.
Content
Lectures will be given on structure and rheology of complex fluids (8h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h).
Lecture notes
Notes will be handed out during the lectures.
Literature
Provided in the lecture notes.
Prerequisites / Notice
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.
Competencies
Subject-specific Competencies
Concepts and Theories
assessed
Techniques and Technologies
assessed
Method-specific Competencies
Analytical Competencies
assessed
Problem-solving
assessed
Personal Competencies
Creative Thinking
assessed
Critical Thinking
assessed
Performance assessment
Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course