Københavns Universitet - Kurser
NSCPHD1091 Reaction Kinetics in Relation to Food Quality
Volume 2014/2015
Education
PhD
Content
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.
Literature
Boekel, M.A.J.S. 2008: Kinetic modeling of reactions in foods. CRC Press. NW, US.
Scientific papers handed out during the course.
Academic qualifications
Basic knowledge of
chemistry and food chemistry.
Teaching and learning methods
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.
Workload
- Category
- Hours
- Exam
- 30
- Lectures
- 10
- Preparation
- 50
- Total
- 90
Sign up
Please register by contacting Leif Skibsted: ls@food.ku.dk.
Exam (Written report)
- Credit
- 3 ECTS
- Type of assessment
- Written assignment
- Aid
- All aids allowed
- Marking scale
- completed/not completed
Course information
- Language
- English
- Course code
- NSCPHD1091
- 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 (2-747b486e77776c36737d366c73)
Lecturers
Leif Skibsted
Saved on the
02-02-2015