FPH-35303 Advanced Food Physics - Rheology and fracture of soft solid


Credits 3.00

Teaching methodContact hours
Knowledge clip0
E-learning material0
Course coordinator(s)dr. ir. LMC Sagis
Lecturer(s)dr. ir. LMC Sagis
dr. P Venema
Examiner(s)dr. ir. LMC Sagis
dr. P Venema

Language of instruction:



In this course we study the relation between the microstructure of soft solid food products (gels, plastic fats, or cellular materials) and emulsions, and the physical properties of these products. A general discussion of rheological properties of soft solid materials will be given that introduces the Young's modulus, bulk modulus, bi-axial modulus, shear modulus, Poisson ratio, Cauchy strain, Hencky strain, fracture stress, deformation at fracture, and work of fracture.
We will study the structure of covalent gels, physical gels, particle gels, plastic fats and cellular materials, and discuss how that structure is affected by experimental conditions. We will also see how the rheological properties of these materials are related to their microstructure. The course also provides insight in the stability and properties of emulsions, stabilized by surfactants, proteins, polymers or colloidal particles.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the relationship between colloidal structure of common food products and their stability and physical properties;
- understand how the microstructure of materials is affected by experimental parameters such as temperature, concentration, pH, and ionic strength.


View online knowledge clips, solve problems in online tutorials.


Remote proctored written exam (100%).


Information will be provided in Learning Environment@WUR. A handbook for additional background reading: 'Physical Chemistry of Foods', by P. Walstra (ISBN 0-8247-9355-2).

Restricted Optional for: MFTDLSpec. Food Technology DLMSc1DL