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Short Courses On

Rheology of Colloidal Suspensions / Rheology of Foods

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bullet_blue.GIF (262 bytes)  Date and Location
bullet_blue.GIF (262 bytes)  Instructors
bullet_blue.GIF (262 bytes)  Course Description
bullet_blue.GIF (262 bytes)  Short Course Registration
bullet_blue.GIF (262 bytes)  Lodging Accommodations

Date and Location

Rheology of Colloidal Suspension (a two-day course)
          October 4 and 5, 2014 (Saturday and Sunday)
Rheology of Foods (a one-day course)
  October 5, 2014 (Sunday)
Option is available for participants to attend the first day of Rheology of Colloidal Suspension course on Saturday and the Rheology of Foods course on Sunday.

All classes will begin at 8:30 am in the Loews Philadelphia Hotel.

The short courses are held in conjunction with the 86th Annual Meeting of The Society of Rheology (October 5 - 9, 2014)

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Rheology of Colloidal Suspension
     Jan Mewis, Professor Emeritus
Department of Chemical Engineering
Catholic University of Leuven

     Norman Wagner, Professor
Department of Chemical & Biomolecular Engineering
University of Delaware
Rheology of Foods
  Peter Fischer, Professor
Institute of Food, Nutrition and Health
ETH Zurich
  Rakesh Gupta, Professor
Department of Chemical Engineering
West Virginia University
  Mahesh Padmanabhan, Research Principal
Mondelēz International

Instructor Biosketches

Rheology of Colloidal Suspension

With over 50 years of academic and industrial research experience in the colloid rheology laboratory, including over 100 publications and patents on the topic, Professors Mewis and Wagner have prepared and often presented this short course designed to introduce a beginning colloid rheologist to the field. Both have lectured extensively on the topic and have taught short courses at both the beginner and more advanced levels, including courses for The Society of Rheology, the European Rheology Society as well as at the International Congress of Rheology (2008 and 2012).

Jan Mewis, Professor Emeritus, Department of Chemical Engineering, Catholic University of Leuven, is involved in industrial and academic research in complex fluids such as suspensions and polymer blends. Professor Mewis has lectured world-wide and has written over 200 publications on colloid science and rheology. He was chairman of the International Committee on Rheology and is the recipient of the Gold Medal of the British Society of Rheology and the Bingham Medal of The Society of Rheology (USA).

Norman J. Wagner, the Alvin B. and Julia O. Stiles Professor of Chemical & Biomolecular Engineering at the University of Delaware and recipient of the 2014 Bingham Medal of the Society of Rheology has extensive international teaching and research experience and leads an active research group covering fields such as rheology, complex fluids, polymers, nanotechnology and particle technology. Professor Wagner has co-authored over 200 scientific publications and patents and is on the editorial boards of five international journals. He currently serves on the executive board of The Society of Rheology and the Neutron Scattering Society of America.

Rheology of Foods

Professor Peter Fischer is working at the Institute of Food, Nutrition and Health at ETH Zurich in Switzerland. His research is focusing on rheology and structure of food ingredients as well as the complex interactions present in food. Interfacial rheology of various emulsion and foam systems, neutron scattering of protein and surfactant aggregates at interfaces and in the bulk, and protein-biopolymer interactions are recent research activities.

Professor Rakesh Gupta is Chair of the Department of Chemical Engineering at West Virginia University. He teaches courses on polymer processing and rheology, and he has, in particular, contributed to the literature on extensional rheology. In the area of foods, he has published on emulsions and suspensions. He is the author of the second edition of the book, “Polymer and Composite Rheology” published by Marcel Dekker in 2000.

Dr. Mahesh Padmanabhan is Research Principal at Mondelēz International. He leads the North American Physical Sciences function and is the technical lead for Rheology & Texture globally at Mondelēz. His experience & interests cover the development & application of rheological, textural, thermal and powder understanding from ingredients, formulation, processing to product performance for a broad range of food systems.

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Course Description

Rheology of Colloidal Suspension / Rheology of Foods

Rheology of Colloidal Suspension (Saturday and Sunday)

Instructors: Prof. Jan Mewis and Prof. Norman J. Wagner

An intense and extremely practical two-day short course
– perfect for students and practitioners of colloid rheology in industry and academia.

The Society of Rheology is offering this popular short course in advance of the Philadelphia meeting. Taught by two renowned rheology experts, Jan Mewis and Norman J. Wagner, provides an introduction to the rheology of colloidal dispersions with emphasis on measurement and interpretation of rheological measurements on colloidal dispersions. This suspension course builds on the fundamental understanding of how various properties of colloids and their interactions lead to the observed rheological behavior in a systematic treatment. This starts with systems where only purely hydrodynamic effects are present (i.e., suspensions with non-colloidal particles). Next, colloidal particles are introduced; with Brownian motion but without any particle interaction force. After that, systems with additionally repulsive interparticle forces are discussed: i.e., colloidally stable systems. Finally attractive forces are added which can lead to flocculated suspensions and colloidal gels. The methods of rheological measurement design and execution are discussed, treating the special difficulties that arise in the case of suspensions. Case studies will be analyzed to illustrate the basic concepts of the course. Finally, special advanced topics including emulsions and rheology modeling will be discussed, as well as others depending on participant interests.

Course materials will include class notes as well as a paperback copy of Colloidal Suspension Rheology, authored by Jan Mewis and Norman J. Wagner, and published in 2011 by Cambridge University Press (ISBN-13: 978-1107622807).


  • Gain a qualitative understanding of the various phenomena that contribute to the rheology of suspensions.
  • Use scaling relations and quantitative laws to predict the basic rheology of such systems.
  • Apply what you learn to develop strategies for measuring, characterizing and designing suspensions with well-defined processing or application properties.
  • Network and engage with colleagues in the field, discussing relevant and practical problems.

Rheology of Foods (Sunday)

Instructors: Prof. Peter Fischer, Prof. Rakesh Gupta, and  Dr. Mahesh Padmanabhan

Convenience, appearance, flavor and texture together govern the human perception & acceptance of foods. However, the motivation to understand and quantify food properties such as texture – its creation, stability, perception & destruction – remains high since it is critical to the manufacture of food products that delight and satisfy food consumers, while delivering nutrition & health. Thus, the understanding of structure and mechanical properties of food products is critical to its overall properties and quality perception.

During processing, the formulated food system is physically and chemically modified while building the structure, all of which combine to impart the desired material properties and hence the texture to the final product. With health and nutrition becoming increasingly important the role of foods in preventing and managing diseases has gained a lot of attention – thus the understanding of the rheology from the destruction of the food in the mouth, its subsequent manipulation & transportation through the stomach, the gut and beyond have become important fields of research today.

In view of the above, processing-structure-property relationships and materials science understanding of the observed rheology and texture are critical to the formulation, processing, product performance and human consumption and satisfaction of foods.

This course builds on the fundamentals of rheology and seeks to introduce the participant to the intriguing world of complexities entangled in the bowl of food rheology and texture. Where appropriate, comparisons and contrasts are made to the behavior of polymeric fluids and colloidal systems.

Course Outline

1. Introduction [Rakesh, Peter and Mahesh] 8:30-9:00 AM
      a. Motivation & Framework
  b. Feeding the World
  c. Nutrition
  d. Pleasure & Convenience
  e. Sustainability & the Environment
2. Food Rheology and Texture Measurements – the Familiar and the Unique [Peter] 9:00-10:00AM
      a. Fundamental Rheometry
  b. Food specific techniques
  c. Texture measureme
3. Break 10:00-10:15 AM
4. Structural Characterization Techniques [Peter] 10:15-11:15 AM
  a) Microstructure
  b. Scattering
  c. Interfacial
  d. Tribology
  e. Other techniques: Thermal Analysis & Spectroscopy
5. The Ingredients – Fundamental Rheological Systems (From Liquids to Solids) [Rakesh] 11:15 AM-12:15 PM
  a. Solutions
  b. Melts
  c. Emulsions
  d. Suspensions – Colloids to Paste
  e. Foams
  f. Solids
6. Lunch 12:15-1:15 PM
7. The Recipe – Food Ingredients & Formulation [Mahesh] 1:15-2:00 PM
  a. Ingredient properties and their choice
  b. Guiding the design and development of formulations
8. Cooking – Food Processing Rheology [Mahesh] 2:00-2:45 PM
  a. Process Transformations
  b. Scale-up & process design
  c. Process-line measurements
9. Break 2:45-3:00 PM
10. The Human Experience – Product Performance [Mahesh] 3:00-3:45 PM
  a. Product quality
  b. Product stability
  c. Predicting human perception
11. Closing – Challenges & Opportunities [Peter, Rakesh and Mahesh] 3:45-4:30 PM
  a. Soft Materials Science
  b. Food Oral Processing

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Short Course Registration

Short course registration includes a complete set of course notes. The registration for the Rheology of Colloidal Suspension course also includes a paperback copy of Colloidal Suspension Rheology, authored by Jan Mewis and Norman J. Wagner. Payment can be made on line with MasterCard, Visa, Discover, or American Express.

Registration Fee for Through 8/29/2014 After 8/29/2014
Two-Day Course (Rheology of Colloidal Suspension)    
   Member* $800 $900
(includes membership for 2015)
$860 $960
   Student Member* $475 $575
   Student Non-Member**
(includes student membership for 2015)
$505 $605
One-Day Course (Rheology of Foods)    
  Member* $425 $525
(includes membership for 2015)
$485 $585
  Student Member* $265 $365
  Student Non-Member**
(includes student membership for 2015)
$295 #395
First Day of Rheology of Colloidal Suspension + Rheology of Foods***    
  Member* $900 $1,000
(includes membership for 2015)
$960 $1,060
  Student Member* $575 $675
  Student Non-Member**
(includes student membership for 2015)
$605 $705
  * Member rates are available only to registrants who are members in good standing as of June 30, 2014 or who are registered to attend the 86th Annual Meeting.
  **Non-members who are registered to attend the 86th Annual Meeting may register for the short course at the member rates.
  ***Includes a complete set of notes for both courses and a paperback copy of Colloidal Suspension Rheology, authored by Jan Mewis and Norman J. Wagner.


Cancellations for the short course received by electronic mail (c/o The Local Arrangements Chair, Michael Mackay, mem@udel.edu) by August 29, 2014 will be refunded minus a $50 administrative charge.  No refunds will be granted after that date. Typically each class is limited to 40 students.

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Questions can be directed to Professor Jonathan Rothstein, University of Massachusetts, current chair of the SOR Education Committee, at rothstein@ecs.umass.edu.

[86th Annual Meeting Home Page]

Updated 04 August 2014