Datta A, Nicolaï B, Vitrac O, Verboven P, Erdogdu F, Marra F, Sarghini F, Koh C. Computer-aided food engineering.
NATURE FOOD 2022;
3:894-904. [PMID:
37118206 DOI:
10.1038/s43016-022-00617-5]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 09/09/2022] [Indexed: 04/30/2023]
Abstract
Computer-aided food engineering (CAFE) can reduce resource use in product, process and equipment development, improve time-to-market performance, and drive high-level innovation in food safety and quality. Yet, CAFE is challenged by the complexity and variability of food composition and structure, by the transformations food undergoes during processing and the limited availability of comprehensive mechanistic frameworks describing those transformations. Here we introduce frameworks to model food processes and predict physiochemical properties that will accelerate CAFE. We review how investments in open access, such as code sharing, and capacity-building through specialized courses could facilitate the use of CAFE in the transformation already underway in digital food systems.
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