Rheology: The do's and don'ts - Online course
Participants will learn how to identify typical material characteristics in rheological data (yield stress, shear thinning, fracture, etc.).
Rheology is the study of flow and deformation of materials. Materials are everywhere: they are foods like mayonnaise and artificial meat. They are toothpaste gels, or concrete walls or glue on a post-it note or protein surfactants in an emulsion. Rheology is therefore a widely used tool relevant for both applied and fundamental research. The versatility of the subject makes that a broad understanding of the underlying concepts is essential to perform experiments and interpret data. This course aims to offer such a broad view.
The course is useful for persons who need to get involved in, or improve on their rheology experiments. An ideal knowledge background consists of the WUR courses FPH-10306, MAT-14803/14903, FPE-20806, PCC-20806, PCC-12303 and/or the equivalent basics in linear algebra, multivariable calculus, differential equations, physics of polymers/fluids and states of matter. A knowledge of Matlab and/or Python is helpful to do some of the (optional) exercises in data analysis.
After the course, we expect the participant to have obtained a broader knowledge of the basic considerations and concerns in rheological experimentation, data analysis and interpretation.
To this end, we will provide handles to develop an awareness of, and acquire the ability to identify common sources of error in experimental preparation, setup and execution. Also, participants should be able to identify the reliability interval in acquired experimental data, and extract material characteristics from such data.
- Essential concepts in rheology and materials science
- Selecting rheology methods
- Common sources of errors in experiments
- Introduction rheology theory: Maxwell model and variations
- Combining rheology with other methods
- Dr Joshua Dijksman, Physical chemistry and soft matter, Wageningen University & Research
- Dr Leonard Sagis, Physics and physical chemistry of foods, Wageningen University & Research
- TBD (mini symposium)
Date & duration
The course will be held online from 7-11 September 2020. The 2h course lectures will run every day in this week in the afternoon. One day will feature a 2h exercise class. In the week of Sept 14th, there will be a half-day mini symposium with an external speaker (TBD) and an opportunity for some course students to present their work.
The study load of this course is 1 ECTS credits for the entire course, including homework.
The course language will be English.
For more information please contact: Mrs. Yvonne Smolders
The Graduate School VLAG
P.O. Box 17
6700 AA Wageningen
Phone: +31 317 485108
Location & accommodation
Lectures will be given online.
The final registration date is 31 August 2020. Maximum number of registries is 40 and based first comes first served.
Applicants will be informed of acceptance within a couple of days after registration.
The symposium fee depends on the participant's affiliation:
|MSc students||€ 0|
|VLAG/WU/CALIPER PhD candidates||€ 0|
|All other PhD candidates||€ 100|
|University Staff, Non profit staff||€ 200|
- No charge until 7 August 2020
- 25% of the course fee paid or due till 31 August 2020
- No refund after 31 August 2020