Food modelling strategies and approaches for knowledge transfer

Kamal Kansou*, Wim Laurier, Maria N. Charalambides, Guy Della-Valle, Ilija Djekic, Aberham Hailu Feyissa, Francesco Marra, Rallou Thomopoulos, Bert Bredeweg

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review

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Background: Scientific software incorporates models that capture fundamental domain knowledge. This software is becoming increasingly more relevant as an instrument for food research. However, scientific software is currently hardly shared among and (re-)used by stakeholders in the food domain, which hampers effective dissemination of knowledge, i.e. knowledge transfer.
Scope and approach: This paper reviews selected approaches, best practices, hurdles and limitations regarding knowledge transfer via software and the mathematical models embedded in it to provide points of reference for the food community.
Key findings and conclusions: The paper focusses on three aspects. Firstly, the publication of digital objects on the web, which offers valorisation software as a scientific asset. Secondly, building transferrable software as way to share knowledge through collaboration with experts and stakeholders. Thirdly, developing food engineers' modelling skills through the use of food models and software in education and training.
Original languageEnglish
JournalTrends in Food Science and Technology
Pages (from-to)363-373
Number of pages11
Publication statusPublished - 2022


  • Scientific software
  • Software re-use
  • Model exchange
  • Modelling
  • Collaborative modelling
  • Education


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