Food Structuring: Structuring by Deformation, Properties of Interfacial Systems

To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.

The language of instruction of this course is English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.

• Explain the current deformation-based processes used for the production of multiphase food products.
• Explain the relevant physics related to those processes.
• Design relevant deformation-based processes for structured food products.
• Explain the physical properties of liquid interfaces in multiphase food products.
• Analyse the relation between the physical properties and stability of structured food products and their structure at various scales.

This course aims at presenting ways to structure foods by processes involving deformation, e.g., emulsification or extrusion. You will learn about the existing deformation-based processes for structured food products and get understanding about the relevant underlying physics. For instance, we will focus on the physical properties (e.g., rheology) of structured multiphase food systems (e.g., high internal phase emulsions, phase-separated biopolymer systems). Another main focus will be on the physical stability of emulsions and on the properties on the oil-water interfacial layer in such systems, notably interfacial rheology.

Learning activities: knowledge clips, online tutorials.

Combining courses
When you want to learn more about physics for food structure, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.

Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course.

Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or micro-credentials. The exam is included in the course price. The date of examination is 23 October 2026.