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| Responsible Department | Department of Food Science
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| Research School | FOOD Denmark |
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| Course Dates | 29/9-2010 - 31/3-2010 |
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| Course Abstract | Based on kinetic modelling of reactions of importance for changes in food systems, reaction mechanisms of quality deterioration of food is discussed |
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| Course Registration | Directly to course responsible |
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| Deadline for Registration | The course is already ongoing, so registration is exceeded |
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| Credits | 3 (ECTS) |
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| Level of Course | PhD course |
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| Language of Instruction | English |
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| Course 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 |
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| 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 text book |
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| Learning Outcome |
| To provide the participants with methods for planning and execution of experiments of relevance for food stability |
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| Course Literature |
Boekel, M. A. J. S. 2008. Kinetic modeling of reactions in foods. CRC Press. NW, US.
Scientific papers handed out during the course |
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| Course Material |
| Boekel, M. A. J. S. 2008. Kinetic modeling of reactions in foods. CRC Press. NW, US.
Scientific papers handed out during the course |
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| Course Coordinator |
| Leif Horsfelt Skibsted, ls@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33221 |
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| Type of Evaluation |
| The participants will be evaluated on a written report, which should be handed in at the end of the course |
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| Work Load |
| lectures | 10 | | preparation | 50 | | examination | 30 |
| | 90 |
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| Other Remarks |
| Ad Hoc PhD course |