Rheology of food and biological materials

• apply relevant theory to explain the rheological, textural and structural properties of liquids, semi-solids and solids
• apply rheological models and utilize associated theory
• use common rheological measuring techniques and understand the applicability of these
• plan and conduct relevant rheological experiments to uncover rheological and structural attributes
• analyse and qualify experimental data from relevant rheological measuring methods
• analyse similarities and differences in products using rheological data and theory
• apply linear viscoelastic models and understand their limitations
• apply low deformation (oscillation, flow, creep) and large deformation (texture analysis, compression) experimental methods
• apply the time-temperature superposition principle to analyze experimental data for viscoelastic systems, food products and biological materials

Theory: flow properties of non-newtonian liquids, elasticity of liquids, semi-solid and solid materials, physical foundation and rheological matematical models.
Measuring techniques: rotational rheometers,capillary rheometers, texture analyser, mikroskopi, extrusion rheology, measurement of particle size and related simpler methods.
Planning and condution of experiments to explain differences and similarities between a range of comparable products.
Intrepretation of data and presentation of condensed conclusions.

Lectures, group work, experimental work and seminars

The course is primarily for MSc students, but students at the 5th semester of the Food Science bachelor education may also participate. MSc students attending one of DTU’s food programmes have priority. The course is approved as a technological specialisation course in the MSc Advanced and Applied Chemistry (kandidatretning Anvendt Kemi).

Minimum: 10, Maximum: 30.

Please be aware that this course has a minimum requirement for the number of participants needed, in order for it to be held. If these requirements are not met, then the course will not be held. Furthermore, there is a limited number of seats available. If there are too many applicants, a pool will be created for the remainder of the qualified applicants, and they will be selected at random. You will be informed 8 days before the start of the course, whether you have been allocated a spot.