Modelling Processes and Products in the Cereal Chain

Abstract

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

Crowdsourcing food security: introducing food choice derivatives for sustainability

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Scientific challenges in modeling mastication of meat using engineering tools

“…Modelling of food is very complex due to three constraints: knowledge about a food product, reliability of experimental data and uncertainties associated with food properties [1]. Predictive models and simulations enable development of new scientific approaches and optimizations of food products and food processes [2]. Also, modelling of food behavior can provide information related to food characteristics [3].…”