Program Overview

Program Overview

The Food Structuring: Structuring by Deformation, Properties of Interfacial Systems course is an online master's program designed for professionals in the food industry. The program aims to strengthen expertise and knowledge about structuring foods by processes involving deformation.

Program Details

• Organized by: Wageningen Academy
• Date: Monday, 28 September 2026, until Friday, 23 October 2026
• Duration: 4 weeks (20 hours per week, self-paced)
• Price: EUR 1,230.00
• Registration deadline: 10 September 2026

Target Audience

To participate in the course, applicants 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 is English, and admission requires a level of English as described on the webpage linked in the right-hand column.

Learning Outcomes

After successful completion of the program, participants will be able to:

• 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.
• Analyze the relation between the physical properties and stability of structured food products and their structure at various scales.

Program Structure

The course presents ways to structure foods by processes involving deformation, such as emulsification or extrusion. Participants will learn about existing deformation-based processes for structured food products and gain understanding about the relevant underlying physics. The program focuses on the physical properties (e.g., rheology) of structured multiphase food systems and the physical stability of emulsions and the properties of the oil-water interfacial layer in such systems.

Learning Activities

• Knowledge clips
• Online tutorials

Examination

Participation in the remote proctored exam is optional. If participants decide not to participate in the exam, they do not qualify for a certificate and/or micro-credentials. The exam is included in the course price, and the date of examination is 23 October 2026.

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 the course.

Coordinated by

• LTA (Astrid) Kuhlkamp-Kleissen, Programme manager Professional Education
• Dr.ir. M (Marcel) Minor, Docent

Related Courses

• Food Structuring: Structuring by Temperature, Designing Edible Barriers
• Advanced Food Physics: Rheology and Fracture of Soft Solids
• Online Master's Food Technology