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. 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. 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. Substitutions may be made at any time.