Course
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.
Background
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).
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 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.
Organisation
Course coordinators
- 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
Other faculty
- Prof. M. Zwietering, Food Microbiology, WU
- Dr H. den Besten, Food Microbiology, WU
- Dr A. Garre Perez, Food Microbiology, WU
- 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 12-17 July 2021, 5.5 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. Yvonne SmoldersThe Graduate School VLAGPhone: +31 317 485108Email: yvonne.smolders@wur.nl
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.
Hotels:
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.
Please be informed that we have currently reached the maximum number of participants. However, you can still register to be placed on our waiting list, in case of any cancellations.
The final registration date is 12 June 2021.Applicants will be informed of acceptance of their registration before 12 June 2021. 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 |
| PhD candidates, postdocs, university staff | € 550 |
| University staff / non-profit organisations | € 825 |
| Industry / For-Profit | € 2000 |
Cancellations policy
- No charge until 12 June 2021
- 25% of the course fee paid or due till 5 July 2021
- No refund after 5 July 2021
Substitutions for participants may be made at any time until the start of the course.