Rheology (4 HEC)

Last changed: 07 October 2022

The course will focus on rheology and how it can be applied in food science. You will learn the fundamentals of rheology, measurement methods and data processing as well as get hands on experience working with three different instruments: rheometer, rapid visco analyzer and texture analyzer. The course will include lectures with invited experts, practical exercises and an assignment where you will perform your own experiments.

  • Organizer: Daniel Johansson
  • Time: March/April 2020

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