Reaction kinetics in food science 6th International Advanced Course 26 - 30 October, 2009 Wageningen, The Netherlands Organised by The Graduate School VLAG, in co-operation with Product Design and Quality Management of Wageningen University (WU) |
Background
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. Futhermore, 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); this course will, however, focus on kinetic problems in food research.
Target group
A basic knowledge on food science and technology as well as mathematics and statistics is required.
Course aim
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.
Course design
The course will be composed of lectures, demonstrations, computer exercises and presentation of own work by the PhD students.
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.
Provisional programme
Monday 26 October
Tuesday 27 October
Wednesday 28 October
Thursday 29 October
Friday 30 October
Computer exercises will be held throughout the course to practise the theory presented in the lectures.
Course coordinators
Other faculty
Date & duration
5 days, 26 - 30 October 2009
Study load
The study load of this course is 1.4 ECTS credits.
Language
The course will be conducted in English
Location & accommodation
Lectures and demonstrations will be given at Wageningen University.
For hotel accommodation, contact the Conference Centre Hof van Wageningen: Phone: +31 317 490133, http://www.hofvanwageningen.nl/.
Please mention the course code: "REK09", when you make a hotel reservation. The costs of a single room including breakfast are € 76. Participants have to book their own room. Reservation after 11 September 2009 will not guarantee accommodation.
Contact information
More information concerning the course can be obtained from Prof. M. van Boekel: (Tiny.vanBoekel@wur.nl).
For organisational matters please contact Mrs. Y.H.M. Smolders, phone: +31-317-485108 (Yvonne.Smolders@wur.nl).
The course fee is € 1400 (including materials/lunches/tea/coffee and one course dinner). PhD students not affiliated with the graduate school VLAG will be charged € 450. PhD students affiliated with the graduate school VLAG will be charged € 225.
The fee includes the textbook Kinetic Modeling of Reactions in Foods, by M.A.J.S. van Boekel, CRC Press/Taylor & Francis Group, Boca Raton, 767 p., as well as other materials/ lunches/tea/coffee and one course dinner.
Cancellations may be made free of charge until 26 September 2009. After that date the charge will be 25 % of the fee paid or due. Substitutions may be made at any time.
The registration form must be returned before 26 September 2009. You will be notified before 30 September on acceptance of your registration and you will be sent instructions for payment, and further information.
Click on the photos (courses 2009 and 2004) to enlarge them.
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