Reaction kinetics in food science

12th 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 VLAG Graduate School, in cooperation with the Food Quality and Design Group of Wageningen University and Research

Mon 16 October 2023 until Fri 20 October 2023