Reaction kinetics in food science

The use of kinetics is necessary for many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a cascade of reactions. The food scientist needs to optimize the quality of food, and this can only be done in a quantitative way with the proper use of kinetics. Furthermore, the food process engineer needs kinetics in order to optimize processes. In addition, kinetic modelling is also useful for the nutritionist, to study the kinetics of changes during digestion and assimilation in the body (bioavailability).

Organised by The Graduate School VLAG, Food Quality & Design Group Wageningen UR

Mon 9 May 2016 until Sat 14 May 2016

Venue Wageningen UR

Course aim & design

The aim of the course is to acquire in-depth knowledge about kinetic modelling, and to apply and use kinetics in food science problems using modern software.

The course will be composed of lectures, demonstrations and computer exercises. There is a possibility to discuss kinetic problems in relation to own work of participants.

Programme topics

In the lectures, the importance of kinetic modelling will be put in perspective, including the interplay between statistics and science, followed by detailed treatment of kinetic modelling of chemical reactions, of enzymatic reactions, of microbial growth and inactivation and of some physical reactions. Also, the application of kinetics in reactor engineering will be treated, and most importantly, special attention will be given to complicating conditions as present in foods.