Introduces appropriate kinetic models and modeling techniques applicable in food science and technologyIntegrates food science, kinetics, and statistics to predict and control food quality attributes using computer modelsApplies kinetic models using general chemical, physical, and biochemical principlesIncludes the use of Bayesian statistics in kinetic modelingIllustrates concepts using real-life examples Kinetic Modeling of Reactions in Foods: Modeling of Food Quality Attributes provides an introduction to kinetic models and modeling techniques and their applications in food science and technology. This book argues that the modeling of food changes is kinetic modeling. Integrating food science knowledge, kinetics, and statistics, it explores the potential to predict and control food quality attributes with computer models. It presents applications of kinetic models using general chemical, physical, and biochemical principles. It also includes an introduction to Bayesian statistics in kinetic modeling. The text illustrates concepts using real-world examples rather than hypothetical data.