Rheology and fracture mechanics of food 30 October - 2 November 2000 Wageningen, The Netherlands organised by the Graduate School VLAG, in cooperation with the Department of Food Technology and Nutritional Sciences, Wageningen University, The Netherlands |
Background
Mechanical properties are an important quality characteristic of food products, with respect to eating/drinking quality, handling properties during storage and further processing, and usage properties as cutting and spreading. In recent years several developments, both theoretically and experimentally, have made that our understanding of the mechanical properties of foods in relation to their structure has increased substantially. This allows a more fundamental and general approach of the study of the rheological and fracture properties of foods.
Target group
Persons interested in taking this course should have a graduate level in food science or a comparable background.
Course design
During the lecture series firstly a general introduction in relevant basic aspects of the rheological and fracture behaviour of materials will be given. Special attention is paid to the effect of deformation rate. The advantages and drawbacks of various, often used, measuring methods will be discussed.
In the second part of the lecture series the central theme will be the question how a problem regarding the mechanical properties of a food product can be attacked. Besides on the problem the answer will also depend on the structure of the food material considered (e.g. liquid-like dispersions of particles, macromolecular solutions, gels, systems full packed by swollen particles, cellular and sponge-like products) in relation to its mechanical properties.
Provisional programme
General introduction in rheology and fracture mechanics:
Measuring methods:
Structural features determining rheological and fracture properties of foods:
Course coordinators
Other faculty
Date & duration
The course will be held from 30 October-2 November 2000 (4 days).
Study load
The study load of this course is ECTS credits.
Language
The course will be conducted in English.
Location & accommodation
Lectures and demonstrations will be given at the Wageningen University and the Wageningen International Conference Centre (WICC).
Accommodation is also available at the (WICC) The cost of bed/breakfast/dinner varies between NLG 90 and NLG 115 per day (single room).
Contact information
More information about the course contents can be obtained from Dr. T. van Vliet;
phone: +31-317-483223.
E-mail: Ton.vanVliet@wur.nl
For organisational matters please contact Mrs I. van Leeuwen-Bol:
phone: +31-317-485108,
E-mail: Ingeborg.vanLeeuwen-Bol@wur.nl
The course fee is EURO 1400 (including lunches/tea/coffee and one course dinner). PhD-students not affiliated with the Graduate School VLAG will be charged EURO 400. Cancellation may be made free of charge until September 29, 2000. After this date the charge will be 25% of the fee paid or due. Substitutions may be made at any time.
The registration form must be returned before September 28, 2000. If the number of applicants exceeds the maximum of 24, selection will be necessary. You will be notified on acceptance of your registration and you will be sent instructions for payment, and further information.