Food Structuring: Structuring by Temperature, Designing Edible Barriers

Registration deadline: 18 August 2025.

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

Target audience

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.

The language of instruction of this course is English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.

Learning outcomes

After successful completion of this programme, you will be able to:

• Explain the current temperature-based processes used for the production of complex food products.
• Explain the relevant physics related to those processes.
• Design relevant temperature-based processes for complex food products.
• Explain the consequences of differences in chemical potential for transport phenomena occurring inside multiphase food products.
• Analyse the role of the chemical potential in those products.

Programme

This course presents ways to structure foods by processes involving temperature, i.e., heating or cooling. Students will study how temperature affects food production and gain knowledge of the science behind it. Another focus of the course is on the design of edible barriers and on assessing the efficiency of such barriers. Here, the role of differences in chemical potential on the transport phenomena occurring in multiphase food products will be emphasised.

Learning materials: knowledge clips and online tutorials.

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 completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.

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 exam is included in the course price. The date of examination is 25 September 2025.

Certification

Upon successful completion, a digital micro-credentials certificate (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.