Yogyakarta, Indonesia – Graduate students from the Master’s Program in Food Science and Technology (MFST) at Universitas Gadjah Mada (UGM) gained hands-on experience in rheological characterization during a Rheometer Workshop led by Stefano Parenti of BOKU University, Austria. Held at the Food Process Engineering and Processing Laboratory, the workshop formed part of the Erasmus+ programme supporting academic exchange between the two universities.
Designed to bridge theoretical knowledge with experimental practice, the workshop introduced students to the role of rheology in understanding the behaviour of food materials during processing and product development. Participants explored the principles of rheological measurements, the operating concepts of rheometers, and the selection of appropriate testing methods for different food systems.
Beyond the theoretical session, Stefano Parenti shared practical considerations drawn from research experience, including experimental planning, method selection, and common sources of measurement error. Discussions also highlighted how reliable rheological data depend not only on instrument operation but also on a thorough understanding of material properties and experimental design.
A major component of the workshop was the hands-on training session, where students performed rheological measurements on both liquid-like and more elastic materials. Working directly with the instrument, participants completed the entire measurement workflow-from sample preparation and test configuration to data acquisition and curve interpretation. The session demonstrated how differences in material structure influence measurement strategies and the interpretation of rheological behaviour.
Rather than focusing solely on operating analytical equipment, the workshop encouraged students to approach rheological characterization as a research tool for answering scientific questions. This perspective is particularly valuable for graduate students whose thesis projects involve the physical characterization of food materials, emulsions, gels, and other complex food systems.
The workshop also reflects the growing academic partnership between UGM and BOKU University under the Erasmus+ framework. The visit was facilitated by Dr.nat.techn. FMC. Sigit Setyabudi, S.T.P., M.P., a faculty member of UGM’s Department of Food and Agricultural Product Technology and a BOKU alumnus, whose longstanding academic connections continue to foster collaboration between the two institutions.
By bringing international researchers into the classroom and laboratory, the Master’s Program in Food Science and Technology continues to expand opportunities for students to engage with globally recognised research practices. Such initiatives not only enrich the graduate learning experience but also contribute to developing researchers capable of conducting rigorous, internationally relevant research while strengthening global academic partnerships.
