The lab course will offer hands on experience in basic process unit operations, and deepen the knowledge from Food Process Engineering I-III, and apply it in practice.

Rheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed.

Food Rheology II addresses special topics in rheology such as suspension and emulsion rheology, extensional rheology, optical methods in rheology, and interfacial rheology.

This interactive course explores fundamental food structuring technologies and complementary patent literature, enabling students to apply food structuring principles in industrial applications.