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

Cesar Arturo Aceves-Lara 1 Violaine Athès 2 Patrice Buche 3, 4 Guy Valle 5 Vincent Farines 6 Fernanda Fonseca 2 Valérie Guillard 3 Kamal Kansou 5 Magdalena Kristiawan 5 Vincent Monclus 2 Jean-Roch Mouret 7 Amadou Ndiaye 8 Pascal Neveu 9 Stéphanie Passot 2 Caroline Pénicaud 2 Jean-Marie Sablayrolles 7 Jean-Michel Salmon 6 Rallou Thomopoulos 3, 4, * Ioan Cristian Tréléa 2
* Corresponding author
1 LISBP - Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés
2 GMPA - Génie et Microbiologie des Procédés Alimentaires
3 UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes
4 GRAPHIK - Graphs for Inferences on Knowledge
LIRMM - Laboratoire d'Informatique de Robotique et de Microélectronique de Montpellier, CRISAM - Inria Sophia Antipolis - Méditerranée
5 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
6 PECH ROUGE - Unité expérimentale de Pech-Rouge
7 SPO - Sciences Pour l'Oenologie
8 I2M - Institut de Mécanique et d'Ingénierie de Bordeaux
9 MISTEA - Mathématiques, Informatique et STatistique pour l'Environnement et l'Agronomie
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.
Keywords : Qualitative Optimization Parameter Ontology Information system Modeling Sensor Eco-design Decision support Knowledge
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Submitted on : Wednesday, November 29, 2017 - 6:08:42 PM
Last modification on : Monday, April 4, 2022 - 3:24:26 PM

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LIRMM | CNRS | INRA | TDS-MACS | AGROPOLIS | CIRAD | UNIV-PARIS-SACLAY | AGROPARISTECH | BA | UNIV-MONTPELLIER | INSA-TOULOUSE | IATE | SPO | UNIV-HESAM | INSA-GROUPE | I2M-BX | GRAPHIK | INRIA2 | MIPS | INRIA | MONTPELLIER-SUPAGRO | TBI | INRAE | ARTS-ET-METIERS-SCIENCES-ET-TECHNOLOGIES | INRAEOCCITANIEMONTPELLIER | MISTEA | GS-BIOSPHERA

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Cesar Arturo Aceves-Lara, Violaine Athès, Patrice Buche, Guy Valle, Vincent Farines, et al.. The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. Innovative Food Science and Emerging Technologies, Elsevier, 2018, Food Science and Technology in France: INRA’s contribution to this area, 46, pp.54-64. ⟨10.1016/j.ifset.2017.10.006⟩. ⟨lirmm-01651998⟩

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