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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

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.
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https://hal-lirmm.ccsd.cnrs.fr/lirmm-01651998
Contributor : Patrice Buche Connect in order to contact the contributor
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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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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