NSCPHD1162  Reaction Kinetics in Relation to Food Quality

Volume 2015/2016
Content

 

PLEASE NOTE         

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Kinetic experiments, reaction order, complex reactions, temperature and pressure dependence of reactions, reactions in solution, salt effect, pH effect, transition state theory, theory of absolute rate

Learning Outcome

The purpose of the course is to provide the participants with methods for plannning and execution of experiments of relevance for food stability.

 

Boekel, M.A.J.S. 2008: Kinetic modeling of reactions in foods. CRC Press. NW, US.

Scientific papers handed out during the course.

Basic knowledge of chemistry and food chemistry.
Teaching will be performed as a study group, where selected literature will be discussed. The literature will consist of a text book and scientific papers that illustrate different kinetic concepts from specific parts of the book.
Credit
3 ECTS
Type of assessment
Written assignment
Aid
All aids allowed
Marking scale
completed/not completed
  • Category
  • Hours
  • Lectures
  • 10
  • Preparation
  • 50
  • Exam
  • 30
  • Total
  • 90