Cross-European initial survey on the use of mathematical models in food industry

Ilija Djekic*, Alen Mujčinović, Aleksandra Nikolić, Anet Režek Jambrak, Photis Papademas, Aberham Hailu Feyissa, Kamal Kansou, Rallou Thomopoulos, Heiko Breisen, Nickolas G. Kavallieratos, Christos G. Athanassiou, Cristina L.M. Silva, Alexandrina Sirbu, Alexandru Mihnea Moisescu, Igor Tomasevic, Urška Vrabič Brodnjak, Maria Charalambides, Alberto Tonda

*Corresponding author for this work

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Abstract

Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.

Original languageEnglish
JournalJournal of Food Engineering
Volume261
Pages (from-to)109-116
ISSN0260-8774
DOIs
Publication statusPublished - 2019

Keywords

  • Food industry
  • Knowledge in modelling
  • Mathematical models
  • Usage of models

Cite this

Djekic, I., Mujčinović, A., Nikolić, A., Jambrak, A. R., Papademas, P., Feyissa, A. H., ... Tonda, A. (2019). Cross-European initial survey on the use of mathematical models in food industry. Journal of Food Engineering, 261, 109-116. https://doi.org/10.1016/j.jfoodeng.2019.06.007