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.
The use of kinetics is necessary for many aspects of food and nutrition 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 (digestion and bioavailability).
A basic knowledge on food science and technology as well as some fundamental knowledge of mathematics and statistics is required.
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.
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 processes, also in combination with (bio)chemical 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.
- Prof. M.A.J.S. van Boekel, Food Quality and Design, Wageningen University, The Netherlands
- Dr M. Dekker, Food Quality and Design, Wageningen Unviversity, The Netherlands
- Prof. M. Zwietering, Food Microbiology, Wageningen University
- Prof. H. den Besten, Food Microbiology, Wageningen University
- Dr M. Caracotsios, Clinical Associate Professor, Chemical Engineering Department, The University of Illinois at Chicago & President, AthenaVisual, Inc., Naperville, Illinois, USA
Date & duration
The course will be held from 16-20 October 2023, 5 days.
The study load of this course is 1.4 ECTS credits.
The course language will be English.
Information concerning the course contents can be obtained from prof. Tiny van Boekel.For organisational matters please contact:Mrs. Yvonne Smolders VLAG Graduate SchoolPhone: +31 317 485108Email: firstname.lastname@example.org
Location & accommodation
Lectures and demonstrations will be given at Wageningen University Campus.
Wageningen is located 5 kms from the train station of Ede-Wageningen. This railway station can be reached by train from the airport Schiphol in about one hour.
Wageningen International Congress Centre
Bed & Breakfast:
see Bed & breakfast Wageningen
Rooms and appartments:
Registration & course fee
The number of participants to the course is limited to a maximum of 30.To register please complete the registration form.
The final registration date is 16 September 2023.Applicants will be informed of acceptance of their registration before 16 September 2023. They will receive instructions for payment and further course details.
Course fee includes digital learning 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*||€ 325|
|All other PhD candidates||€ 550|
|Postdocs/Staff from VLAG||€ 550|
|Postdocs/University staff not affiliated with VLAG/ non-profit organisations||€ 825|
|Industry / For-Profit||€ 2000|
* VLAG/EPS/PE&RC/WASS/WIAS/WIMEK PhD candidates with an approved TSP.