Relatori
Maria Charalambides
Maria Charalambides
Imperial College, London
Regno Unito
Imperial College, London
Regno Unito
5 lectures on:
Mechanical characterization and modeling of soft solid foods, covering fracture mechanics, FEA, extrusion, and sheeting. They extend to human digestion and oral mechanics (rheology, tribology) to link food structure with consumer perception.
Mechanical characterization and modeling of soft solid foods, covering fracture mechanics, FEA, extrusion, and sheeting. They extend to human digestion and oral mechanics (rheology, tribology) to link food structure with consumer perception.
Ashim Datta
Ashim Datta
Cornell University, Ithaca, NY
Stati Uniti
Cornell University, Ithaca, NY
Stati Uniti
5 lectures on:
Coupled multiphase transport and deformation in food. Covering poromechanics, moisture/gas-driven shape changes, and electromagnetic heating. Includes mathematical formulations, computational challenges, and AI surrogate models for design.
Coupled multiphase transport and deformation in food. Covering poromechanics, moisture/gas-driven shape changes, and electromagnetic heating. Includes mathematical formulations, computational challenges, and AI surrogate models for design.
Ferruh Erdogdu
Ferruh Erdogdu
Ankara University
Turchia
Ankara University
Turchia
5 lectures on:
Fluid flow coupled to multiphysics in food processing, covering fluid dynamics, heat transfer, and electromagnetics. They focus on process design, scale-up of sustainable systems, and computational tools for efficiency, safety, and quality
Fluid flow coupled to multiphysics in food processing, covering fluid dynamics, heat transfer, and electromagnetics. They focus on process design, scale-up of sustainable systems, and computational tools for efficiency, safety, and quality
Luciano Teresi
Luciano Teresi
Università di Roma 3
Italia
Università di Roma 3
Italia
5 lectures on:
Mechanics of Swelling. Covering chemo-mechanical coupling between elasticity and solvent transport, they examine how swelling drives shape changes, transient instabilities, and wrinkling patterns in complex food materials.
Mechanics of Swelling. Covering chemo-mechanical coupling between elasticity and solvent transport, they examine how swelling drives shape changes, transient instabilities, and wrinkling patterns in complex food materials.
Peter Fischer
Peter Fischer
ETH Zurich
Svizzera
ETH Zurich
Svizzera
5 lectures on:
Food Rheology, Physiology, Nutrition and Health. Bridging rheology, processing, and materials science, they focus on structural design to directly link rheological properties to optimal physiological uptake, nutrition, health, and digestion.
Food Rheology, Physiology, Nutrition and Health. Bridging rheology, processing, and materials science, they focus on structural design to directly link rheological properties to optimal physiological uptake, nutrition, health, and digestion.
Pieter Verboven
Pieter Verboven
KU Leuven
Belgio
KU Leuven
Belgio
5 lectures on:
Tomography techniques and image analysis. Covering multiscale structure quantification, pore network modeling, and CFD for transport, they use discrete element modeling to link microstructural geometry with macroscale food mechanics.
Tomography techniques and image analysis. Covering multiscale structure quantification, pore network modeling, and CFD for transport, they use discrete element modeling to link microstructural geometry with macroscale food mechanics.
Ruud van der Sman
Ruud van der Sman
Wageningen University & Research
Olanda
Wageningen University & Research
Olanda
5 lectures on:
Modeling Foods Between Fluid and Solid States. Exploring transitions in snack pore formation, meat analog flow, and 3D printing, they bridge fluid and solid mechanics into rate-based constitutive models for solidifying food pastes.
Modeling Foods Between Fluid and Solid States. Exploring transitions in snack pore formation, meat analog flow, and 3D printing, they bridge fluid and solid mechanics into rate-based constitutive models for solidifying food pastes.