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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:

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