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

Research output: Contribution to journalJournal article – Annual report year: 2019Researchpeer-review

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  • Author: Djekic, Ilija

    University of Belgrade

  • Author: Mujčinović, Alen

    University of Sarajevo

  • Author: Nikolić, Aleksandra

    University of Sarajevo

  • Author: Jambrak, Anet Režek

    University of Zagreb

  • Author: Papademas, Photis

    Cyprus University of Technology

  • Author: Feyissa, Aberham Hailu

    Research group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark

  • Author: Kansou, Kamal

    Institut National de la Recherche Agronomique

  • Author: Thomopoulos, Rallou

    Institut National de Recherche en Informatique et en Automatique

  • Author: Breisen, Heiko

    Technical University of Munich

  • Author: Kavallieratos, Nickolas G.

    Agricultural University of Athens

  • Author: Athanassiou, Christos G.

    University of Thessaly

  • Author: Silva, Cristina L.M.

    Catholic University of Portugal

  • Author: Sirbu, Alexandrina

    Constantin Brancoveanu University

  • Author: Moisescu, Alexandru Mihnea

    University Politehnica of Bucharest

  • Author: Tomasevic, Igor

    University of Belgrade

  • Author: Brodnjak, Urška Vrabič

    University of Ljubljana

  • Author: Charalambides, Maria

    Imperial College London

  • Author: Tonda, Alberto

    Institut National de la Recherche Agronomique

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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
CitationsWeb of Science® Times Cited: No match on DOI

    Research areas

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

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