Modelling Processes and Products in the Cereal Chain
Otilia Carvalho,
Maria N. Charalambides,
Ilija Djekić,
Christos Athanassiou,
Serafim Bakalis,
Jose Benedito,
Aurelien Briffaz,
Cristina Castañé,
Guy Della Valle,
Isabel Maria Nunes de Sousa,
Ferruh Erdogdu,
Aberham Hailu Feyissa,
Nickolas G. Kavallieratos,
Alexandros Koulouris,
Milica Pojić,
Anabela Raymundo,
Jordi Riudavets,
Fabrizio Sarghini,
Pasquale Trematerra,
Alberto Tonda
Affiliations
Otilia Carvalho
LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Maria N. Charalambides
Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, UK
Ilija Djekić
Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
Christos Athanassiou
Department of Agriculture Crop Production and Rural Environment, University of Thessaly, 38443 Volos, Greece
Serafim Bakalis
Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
Jose Benedito
Department of Food Technology, Universitat Politècnica de València, Camino de Vera, 46022 Valencia, Spain
Aurelien Briffaz
UMR QUALISUD, CIRAD, 34398 Montpellier, France
Cristina Castañé
IRTA, 08348 Cabrils, Spain
Guy Della Valle
UR 1268 BIA, INRAE, 44316 Nantes, France
Isabel Maria Nunes de Sousa
LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Ferruh Erdogdu
Department of Food Engineering, Ankara University, 06830 Ankara, Turkey
Aberham Hailu Feyissa
Production Engineering, National Food Institute, Technical University of Denmark (DTU), 2800 Kongens Lyngby, Denmark
Nickolas G. Kavallieratos
Faculty of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
Alexandros Koulouris
Department of Food Science and Technology, International Hellenic University, 57001 Thessaloniki, Greece
Milica Pojić
Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Anabela Raymundo
LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Jordi Riudavets
IRTA, 08348 Cabrils, Spain
Fabrizio Sarghini
Department of Agriculture, University of Naples Federico II, 80138 Napoli, Italy
Pasquale Trematerra
Department of Agriculture, Environment and Food Sciences, University of Molise, 86100 Campobasso, Italy
Alberto Tonda
UMR 518 MIA, INRAE, Paris-Saclay University, 75005 Paris, France
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.
