NSCPHD1162 Reaction Kinetics in Relation to Food Quality
PhD
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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
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.
- Category
- Hours
- Exam
- 30
- Lectures
- 10
- Preparation
- 50
- Total
- 90
Please register by contacting Leif Skibsted: ls@food.ku.dk.
- Credit
- 3 ECTS
- Type of assessment
- Written assignment
- Aid
- All aids allowed
- Marking scale
- completed/not completed
Course information
- Language
- English
- Course code
- NSCPHD1162
- Credit
- 3 ECTS
- Level
- Ph.D.
- Duration
- Teaching hours per week depends on participants registered for the course. Written report to be submitted August 2015.
- Placement
- Spring
- Schedule
- Start date: 20 April 2015.
- Course capacity
- Max. 10 participants
- Study board
- Natural Sciences PhD Committee
Contracting department
- Department of Food Science
Course responsibles
- Leif Horsfelt Skibsted (2-7b824f757e7e733d7a843d737a)
Lecturers
Leif Skibsted