Reaction kinetics in food science

11th edition
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.

Organised by The Graduate School VLAG, in co-operation with the Food Quality and Design Group of Wageningen University and Research