Apr 14
International course: Reaction kinetics in food science 11th edition

Wrriten by Miguel Ángel Cid García. send Upcoming chat

Reaction Kineticsin Food Science 12-17 July 2021, 11th edition (Wageningen University, The Netherlands)

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.