Course
Reaction kinetics in food science
Advanced course: Reaction kinetics in food science, 9th edition
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. 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).
Target group
A basic knowledge on food science and technology as well as some fundamental knowledge of 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 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.
Download
Organisation
Course coordinator
- Prof. M.A.J.S. van Boekel, Food Quality and Design, Wageningen University, The Netherlands
Other faculty
- Prof. M. Zwietering, Food Microbiology, WU
- Dr. H. den Besten, Food Microbiology, WU
- Dr. M. Caracotsios, Clinical Associate Professor, Chemical Engineering Department, The University of Illinois at Chicago & President and CEO, AthenaVisual, Inc., Naperville, Illinois, US
- Prof. B. Wedzicha, Emeritus professor Procter Department of Food Science, Leeds University, UK
Date & duration
The course will be held from 9 - 14 May 2016, 6 days.
Study load
The study load of this course is 1.6 ECTS credits.
Language
The course language will be English.
Contact information
Information concerning the course contents can be obtained from prof. Tiny van Boekel.
For organisational matters please contact:
Mrs. Eva Oudshoorn
The Graduate School VLAG
PO Box 17
6700 AA Wageningen, The Netherlands
Phone: +31 317 485310
Email: eva.oudshoorn@wur.nl
Location & accommodation
Lectures and demonstrations will be given at Wageningen University. A number of hotel rooms have been block booked at the Hof van Wageningen for course participants, but only until 24 March 2016. Accommodation costs are € 70,- (single room; bed & breakfast, excl. tax) or € 90,00 (double room; bed & breakfast, excl. tax). Hotel reservation is handled by Hof van Wageningen. Participants have to book their own hotel room by sending an email to: info@hofvanwageningen.nl. Please mention booking code RK16.
Registration & course fee
To be able to fill in the registration form, you need a "VLAG-events account".
To create this account, please click here: create account.
If you already have a "VLAG-events account" you can directly go to the course registration form.
The final registration date is 25 March 2016.
Applicants will be informed of acceptance of their registration within two weeks of the final registration date. They will receive instructions for payment and further course details. Cancellations may be made free of charge until 25 March 2016. After this date the charge will be 25% of the course fee already paid or due. Substitutions for participants may be made at any time until the start of the course.
Course fee includes printed materials, coffee/tea during breaks, lunches and the course dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
| VLAG/WU PhD candidates | € 275 |
| PhD candidates | € 550 |
| University Staff / Non-Profit organisations | € 950 |
| Industry / For-Profit | € 2050 |
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.
