The use of kinetics is necessary for many aspects of food 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.
The course will be organized by Graduate School VLAG, in co-operation with the Food Quality and Design Group of Wageningen University and Research
Date: Mon 16 October 2023 until Fri 20 October 2023
For further information, visit: https://www.vlaggraduateschool.nl/en/courses/course/rk23.htm