The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Abstract

A B S T R A C TThis article presents an overview of five use-cases that illustrate food-system modeling approaches, most of them combining quantitative and qualitative methods. The cases deal with issues as diverse as: the modeling of winemaking fermentation; the choice of a food packaging material; the design of solid foam cereal products; argumentation modeling to support multistakeholder decision-making, and the control of freeze-drying for ecodesign purposes. They tackle several challenges to modeling and knowledge engineering in food systems: capitalizing data and knowledge; structuring a shared vocabulary and domain knowledge in an ontology; formalizing viewpoints and contradictions from food-related debates; supporting multi-criteria decision-making.

Study of Oenological Fermentation: Which Strategy and Which Tools?

“…The four models can be combined (Figure 8) into an overall model to search for new predictive control and fermentation optimization strategies (cf. part 3.3) [49].…”

Design de embalagem para inovação sustentável no mercado de food-service em grandes eventos: caso da pizza em fatias comercializadas em estádios de futebol

“…(ii) Planejamento -A segunda fase, ocorre a escolha de materiais e processos de fabricação de embalagens (ABDUL KHALIL et al, 2018;ABHIJITH;ASHOK;REJEESH, 2018), além da análise técnica de viabilidade (ACEVES LARA et al, 2018;AGARSKI et al, 2019). Fazem parte da etapa de planejamento em um projeto de embalagens, a escolha de materiais e processos de fabricação, os quais influenciam significativamente nos projetos de embalagens.…”

Printed electronics based on inorganic conductive nanomaterials and their applications in intelligent food packaging

“…Food quality changes can be broken down into two types: microbial metabolites such as toxins, gases, smells and mucus can lead to pH changes that cause food decay; and fat and pigment oxidation can have a negative effect on food flavor. 113–115 Food decay is detected by the reaction of the microbial metabolites (organic acids, ethanol, volatile nitrogen compounds and biogenic amines) with components contained in chemical sensors. 116–118 For example, a titania nanotubular sensor was successfully fabricated on a printed circuit board for the detection of food decay products including dimethyl sulfide from decayed eggs and ethyl acetate from decayed tomatoes.…”