Master's Course Food Structuring - Structuring by Deformation, Properties of Interfacial Systems

Registration deadline: 15 September 2025

Please note that the dates for the academic year of 2025-2026 are yet to be confirmed, so they might still change.

Why follow this course?

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.

Programme & topics

Knowledge clips, online tutorials.

What you'll learn

• 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

Capstone project

After completion of two or more courses there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field. It is a tailor-made project, where you will write a short paper about your results and conclusions. During this work you will be coached by the expert. Price: €1,230,-.

Examination

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 certificate is included in the course price. The date of examination is 23 or 24 October 2025.

Practical information

Level of knowledge

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.

English proficiency

The language of instruction of this course is in English. Admission to the course requires a level of English as defined at the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.

Micro-credentials and Edubadge

Upon successful completion, a digital Micro-credentials scertificate (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. More information can be found here.

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 following a complete master's programme. You can register for any combination, but these are our suggestions:

• Food Structuring – Structuring by Temperature, Designing Edible Barriers (strongly recommended)
• Advanced Food Physics – Rheology and Fracture of Soft Solids (strongly recommended)