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, 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
- Prof. B. Wedzicha, Emeritus professor Procter Department of Food Science, Leeds University, UK
Date & duration
The course will be held from 6-11 July 2020, 5.5 days. This course will be postponed. The new dates will be communicated as soon as possible.
The study load of this course is 1.6 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
The Graduate School VLAG
Phone: +31 317 485108
Registration & course fee
NEW COURSE DATES WILL BE COMMUNICATED SOON!
The final registration date is 6 June 2020.
Applicants will be informed of acceptance of their registration before 6 June 2020. They will receive instructions for payment and further course details.
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
|| € 325
|PhD candidates, postdocs, university staff
|| € 550
| University staff / non-profit organisations
|| € 825
|Industry / For-Profit
|| € 2000
The fee includes digital learning materials, lunches/tea/coffee and one course dinner.
- No charge until 6 June 2020
- 25% of the course fee paid or due till 30 June 2020
- No refund after 30 June 2020
Substitutions for participants may be made at any time until the start of the course.