NSCPHD1162 Reaction Kinetics in Relation to Food Quality
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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.
- 3 ECTS
- Type of assessment
- Written assignment
- All aids allowed
- Marking scale
- completed/not completed