The following course is taught by Dr. Christopher Daubert:

FS 785 - Rheological Methods in Food Process Engineering

Definitions, measurements,and analyses of rheological properties describing the steady shear, dynamic, viscoelastic, extensional, and solid behavior of food and similar materials are covered. These properties and their relation to food texture are examined. The primary focus for the course is: 1) the application of fundamental, rheological methods for the solution of processing problems, and 2) the interpretation of the results to further the understanding of microstructure and functionality of food and pharmaceutical systems.