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Reaction Kinetics in Relation to Food Quality
Provider: Faculty of Science

Activity no.: 5317-16-04-31
Enrollment deadline: 20/10/2022
PlaceDepartment of Food Science
Date and time20.10.2022, at: 00:00 - 21.10.2022, at: 16:00
Regular seats10
ECTS credits3.00
Contact personLeif Horsfelt Skibsted    E-mail address: ls@food.ku.dk
Enrolment Handling/Course OrganiserLeif Horsfelt Skibsted    E-mail address: ls@food.ku.dk
Written languageEnglish
Teaching languageEnglish
Semester/BlockSpring
Block noteDuration: Teaching hours per week depends on participants registered for the course
Exam formWritten assignment
Exam aidsAll aids allowed
Grading scaleCompleted/ Not completed
Course workload
Course workload categoryHours
Lectures10.00
Preparation50.00
Exam30.00
Sum90.00
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.

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.

Remarks
Academic qualifications:

Basic knowledge of chemistry and food chemistry.

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