Course Outline

1. Introduction
   (Feeding a world of 10 billions and what rheology can contribute)
   1. Motivation & Framework
   2. Feeding the world
   3. Pleasure, Convenience & Nutrition
   4. Sustainability & Environment
   5. Moving from animal to plant material
2. Food Rheology & Texture Measurements – the Familiar and the Unique
   1. Fundamental rheometry
   2. Food specific techniques & Texture analysis
3. Structural Characterization Techniques
   1. Microscopy & Scattering
   2. Interfacial rheology
   3. Tribology
   4. Other techniques: Thermal Analysis & Spectroscopy
4. The Ingredients – Fundamental Rheological Systems
   1. Emulsions & Suspensions
   2. Gels and Gel fracture
   3. Foams
5. The Recipe – Food Ingredients & Their Chemistry
   1. Carbohydrates
   2. Proteins
   3. Fats
6. Cooking – Food Processing Rheology
   1. Process transformations
   2. Scale-up & Process design
   3. Process-line measurements
   4. Dough
7. Plating – Selected Food Products
   1. Bakery – Breads & Snacks
   2. Dairy – Yogurt, cheese, low fat dairy
   3. Chocolate
   4. Ice cream
8. The Human Experience – Sensory Science
   1. Product quality & Stability
   2. Texture
   3. Predicting human perception
9. Unraveling Length Scales – Food Oral Processing
   1. Structure break down on different length scales
   2. Influence of saliva
   3. Addressing needs of specific populations
10. Closing – Challenges & Opportunities
    1. Soft materials science
    2. Digestion engineering
    3. Challenges and Opportunities

Instructors

Peter Fischer

Professor, ETH Zürich

Peter Fischer is working at the Institute of Food, Nutrition and Health at ETH Zürich in Switzerland. His research is focusing on rheology and structure of food ingredients as well as the complex interactions present in food. Interfacial rheology of various emulsion and foam systems, neutron scattering of protein and surfactant aggregates at interfaces and in the bulk, and protein-biopolymer interactions are recent research activities.

E. Allen Foegeding

Professor, North Carolina State University

E. Allen Foegeding’s career has focused on advancing the understanding of mechanisms for how molecules form food structures and how food structures deliver specific properties. He is a William Neal Reynolds Distinguished Professor of Food Science at North Carolina State University and Editor in Chief for the Institute of Food Technologists (IFT) Scientific Journals. He has taught courses in Food Chemistry and Bioprocessed Materials and Colloidal and Polymer Properties of Foods. His research addresses how food biopolymers function in foods, with a focus on whey proteins in forming sols, foams, and gels. Lately, the emphasis has been on how food structure breakdown during oral processing produces sensory texture and satiety.

Course Outline

Day 1

1. Flows of particulates: hands-on motivating examples
   1. Suspensions vs. granular
   2. Shear-thickening & shear-thinning
2. Rheology
   1. Definition & goals
   2. Basic framework: stress, strain, strain rate
   3. Continuum models & bulk properties
   4. Discrete models & microstructure
3. Rheometry
   1. Classical fluid measurements
   2. Particulate-specific methods
4. Mechanisms of transmitting particle stress
   1. Force chains & interparticle contacts
   2. Role of particle size, size distribution, shape, stiffness
   3. Role of the fluid
5. Bulk phenomena due to particulate rheology
   1. Particle migration
   2. Particle segregation
   3. Boundary deflection
6. Clogging & jamming
   1. Hopper flow
   2. Vibration effects

Day 2

7. Demonstrations from rheometer vendors
8. Technologies & geometries for rheometry
   1. Rheometer plates vs. vanes
   2. Tilted trough
9. Colloidal effects and rheological control
   1. Salts
   2. Surfaces
   3. Surfactants
10. Discussion & open questions

Instructors

Jeffrey Morris

Professor, CUNY City College of New York

Jeff Morris received his PhD in Chemical Engineering in 1995 from Caltech and spent a year as a postdoctoral research associate at Shell Research in Amsterdam. He then joined the faculty of Georgia Tech, where he served until 2002. He then spent 2 years with Halliburton as a Senior Scientific Advisor. In 2005, Morris joined the faculty of Chemical Engineering at CUNY City College of New York. He has served as Department Chair in Chemical Engineering and is currently Director of the Levich Institute. Morris holds a research Chair at the Univ. of Toulouse III (University Paul Sabatier). He serves as an Associate Editor for the Journal of Fluid Dynamics, and is Guest Editor of a Special Issue of the Journal of Rheology, scheduled to appear in early 2020. He is a Fellow of the American Physical Society, and was awarded the 2017 Shell/Thomas Baron Award in Fluid-Particle Systems. His main research interests are in the microstructure, rheology, and bulk flow phenomena in colloids and suspensions. The overarching goal is to develop a fluid mechanical description of suspensions that captures the multiphase nature of the behavior, including particle migration. Recent work has focused in two directions, the behavior of dense suspensions including the role of surface forces with contact friction in shear thickening, and the influence of inertia on suspension flows.

Karen Daniels

Professor, North Carolina State University

Karen Daniels received her PhD in Physics in 2002 from Cornell University and spent 2002-5 as a postdoctoral research associate at Duke University. She joined the faculty of North Carolina State University in 2005, and was awarded a fellowship from the Alexander von Humboldt Foundation to support a yearlong sabbatical at the Max Planck Institute for Dynamics and Self-Organization in Göttingen, Germany during 2011-12. She currently serves as a Divisional Associate Editor for Physical Review Letters, and is a Fellow of the American Physical Society. Her main research interests center around experiments on the non-equilibrium and nonlinear dynamics of granular materials, fluids, and gels. These experiments have allowed her lab to address questions of how failure occurs, how non-trivial patterns arise, and what controls the transitions between different classes of behaviors. Several of these studies have used idealized systems to provide insight into biological and geological phenomena.