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BSE/ME 441 Rheology of Food and Biomaterials

3 graduate credits

Instructors:

Professor A. Jeffrey Giacomin
Phone: 608/262-7473
E-mail: giacomin@wisc.edu
Sundaram Gunasekaran
Phone: 608/262-1019
E-mail: guna@wisc.edu

Course objective:
To provide a basic understanding of the rheology of food and biomaterials.

Course description:
Fundamentals of rheology and rheological measurement techniques applied to various food products and biomaterials.

Course outline:

  • Fundamentals of rheology
  • Uniaxial flows
  • Linear viscoelasticity
  • Nonlinear viscoelasticity
  • Measurement methods
  • Applications of rheology
    • Food materials of plant and animal origin
    • Manufactured foods
    • Macromolecular systems
    • Bioengineering materials
    • Relating material microstructure and rheology
    • Relating texture and rheology

Prerequisite:
Basic physics course or consent of instructor.

Homework:
Reading assignments and assigned problems.

Exams:
Midterm and final

Computer language:
None.

Computer facilities:
None.

Textbook:
Several books are recommended for reference. List will be provided with course syllabi.

Course notes:
Distributed.