Rheology is a component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias.
Rheology is the study of the flow of matter. It is classified as a physics discipline and focuses on substances that do not maintain a constant viscosity or state of flow. That can involve liquids, soft solids and solids that are under conditions that cause them to flow. It applies to substances which have a complex molecular structure, such as muds, sludges, suspensions, polymers and other glass formers, as well as many foods and additives, bodily fluids and other biological materials. The theme on Rheology focuses on five main areas, namely, basic concepts of rheology; rheometry; rheological materials, rheological processes and theoretical rheology. Of course, many of the chapters contain material from more than one general area. Rheology is an interdisciplinary subject which embraces many aspects of mathematics, physics, chemistry, engineering and biology.
These two volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Críspulo Gallegos is Professor of Chemical Engineering and Chair at the University of Huelva (Spain). He received his PhD from the University of Seville in 1982. From 1985-1997 he was Professor of Chemical Engineering at the University of Seville (Spain). He has also been Visiting Professor at several universities, including the University of Cambridge (UK) and Université Laval (Canada). His research interests lie in rheology, microstructure and processing of complex fluids. Professor Gallegos is the author of more than 200 papers in scientific journals and books, and author of more than 200 contributions to international and national conferences. He is co-inventor in 8 patents. He is member of the Editorial Boards of different scientific journals. Dr. Gallegos has been Scientific Coordinator of the Food Technology Area of the National Agency for Evaluation and Prospective of the Spanish Ministry for Science and Technology (2001-2004). Since 2009, he is President of the European Society of Rheology