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752-3103-00L 3 Credits DR , MSC D-HEST , D-MAVT , D-MATL , D-ITET
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Food Rheology

Lecturers: Prof. Dr. Peter Alfons Fischer, Prof. Dr. Patrick Rühs
Examiners: Prof. Dr. Peter Alfons Fischer
VVZ CR n/a

Last Updated: 2026-02-05 16:29:42

Abstract

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.

Objective

The course provides an introduction on the link between flow and structural properties of flowing material. Rheometrical techniques and appropriate measuring protocols for the characterization of complex fluids will be discussed. The concept of rheological constitutive equations and the application to different material classes are established.

Content

Lectures will be given on general introduction (4h), fluid dynamics (2h), complex flow behavior (4h), influence of temperature (2h), rheometers (4h), rheological tests (6h) and structure and rheology of complex fluids (4h).

Resources

Lecture Notes

Notes will be handed out during the lectures.

Literature

Provided in the lecture notes.

General Information

Language
English
Levels
DR , MSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 105 minutes
Aids
Open book exam

Course Components

Type Title Time & Place Hours
lecture Food Rheology
  • Tue 08:15-10:00 (LFO C 13)
2 h weekly

Offered In