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| Ansvarligt institut | Institut for Fødevarevidenskab
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| Forskeruddannelsesprogram | FOOD Denmark |
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| Kursusdatoer | 29/9-2010 - 31/3-2010 |
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| Kursus resumé | 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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| Kursustilmelding | Directly to course responsible |
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| Deadline for tilmelding | The course is already ongoing, so registration is exceeded |
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| Pointværdi | 3 (ECTS) |
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| Kursustype | Ph.d.-kursus |
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| Undervisningssprog | Engelsk |
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| Kursusindhold |
| 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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| Undervisningsform |
| 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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| Målbeskrivelse |
| To provide the participants with methods for planning and execution of experiments of relevance for food stability |
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| Litteraturhenvisninger |
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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| Kursusmateriale |
| 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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| Kursusansvarlig |
| Leif Horsfelt Skibsted, ls@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekemi, Tlf: 353-33221 |
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| Evalueringsform |
| The participants will be evaluated on a written report, which should be handed in at the end of the course |
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| Kursusbeskrivelsesomfang |
| forelæsninger | 10 | | forberedelse | 50 | | eksamen | 30 |
| | 90 |
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| Andre bemærkninger |
| Ad Hoc PhD course |