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Monday, September 25, 2017
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 
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Trends in Food Science & Technology - Elsevier
DOI: 10.1016/j.tifs.2011.03.008
Available online
 
Modelling and analysis of complex food systems: State of the art and new trends
Perrota N.a, Treleaa I.Ca,1, Baudrita C.a,1, Trystramb G.d,2,Bourgine Pc,3
aINRA, UMR782 GMPA, AgroParisTech, INRA, 78850 Thiverval-Grignon, France (Tel.: D331 30 81 53 79; fax: D331 30 81 55 97; e-mails: cedric.baudrit@grignon.inra.fr; cristian.trelea@agroparistech.fr; nathalie.perrot@grignon.inra.fr)
bAgroParisTech, UMR GENIAL, AgroParisTech, INRA,1 avenue des Olympiades, 91744 MASSY Cedex, France (e-mail: gilles.trystram@agroparistech.fr )
dISC PIF (Institut des Syst_emes complexes Paris Ile de France), UMR 7656, CREA, Centre de Recherche en_Epist_emologie Appliqu_ee, _Ecole Polytechnique/CNRS, 32, boulevard Victor, 75015 Paris, France (e-mail:paul.bourgine@polytechnique.edu)
 
Abstract
The aim of this review is twofold. Firstly, we present the state of the art in dynamic modelling and model-based design, optimisation and control of food systems. The need for nonlinear, dynamic, multi-physics and multi-scale representations of food systems is established. Current difficulties in building such models are reviewed: incomplete, piecewise available knowledge, spread out among different disciplines (physics, chemistry, biology and consumer science) and contributors (scientists, experts, process operators, process managers), scarcity, uncertainty and high cost of measured data, complexity of phenomena and intricacy of time and space scales. Secondly, we concentrate on the opportunities offered by the complex systems science to cope with the difficulties faced by food science and engineering. Newly developed techniques such as model-based viability analysis, optimisation, dynamic Bayesian networks etc. are shown to be relevant and promising for design and optimisation of foods and food processes based on consumer needs and expectations.


 

 
 
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