The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. (April 2018)

• Record Type: Journal Article
• Authors: Aceves Lara, César Arturo; Athès, Violaine; Buche, Patrice; Della Valle, Guy; Farines, Vincent; Fonseca, Fernanda; Guillard, Valérie; Kansou, Kamal; Kristiawan, Magdalena; Monclus, Vincent; Mouret, Jean-Roch; Ndiaye, Amadou; Neveu, Pascal; Passot, Stéphanie; Pénicaud, Caroline; Sablayrolles, Jean-Marie; Salmon, Jean-Michel; Thomopoulos, Rallou; Trelea, Ioan Cristian
• Is Part Of: Innovative food science & emerging technologies. Volume 46(2018)
• Page Start: 54
• Page End: 64
• Publication Date: 2018-04
• Subjects: Modeling -- Information system -- Knowledge -- Ontology -- Eco-design -- Optimization -- Decision support -- Qualitative -- Parameter -- Sensor; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2017.10.006
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: This 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 eco-design 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. Highlights: The paper proposes an overview of five use cases to illustrate a variety of modeling approaches for food systems. Applications in the fields of winemaking, food packaging, cereals, public decision, and freeze-drying are presented. Methods go from knowledge integration to multi-criteria decision through process simulation and life cycle assessment. A synthesis of the issues, methods, results and feedbacks from the use cases is provided.