Abstract

Food products and processes are very large in number. Developing a framework for their simulation is important for computer-aided engineering that can speed up food product, process and equipment design by enabling mechanistic understanding and speeding up of optimization. One such framework considers evolution of a food product during processing in terms of multicomponent and multiphase transport, together with evaporation in a solid or semi-solid (homogenized) porous medium that is also deformable/swellable. This framework has been successful in modeling many important processes, including drying that incorporates case hardening, rehydration, baking, frying, puffing, meat cooking, microwave heating, microwave puffing and freeze drying. The framework can be extended naturally to quality (e.g., color) and safety (microbiological and chemical). Computational and other challenges against universal use of this framework also will be presented. Progress in developing community resources in three areas will be shared-1) user-friendly simulation modules for industry and classroom use; 2) a food physical properties database; and 3) a video database for annotated videos of transformations in food during processing. We hope to have an open discussion of the best approaches to meet the community needs for such resources.

Short Biography

Ashim Datta is a Professor in the Department of Biological and Environmental Engineering. He is interested in the physics of food processes; in particular, how increased efficiency and competitiveness in food production, processing, and equipment design can be obtained from physics-based models of food quality and safety.

Abstract

Over the past 30 years or so the role of stochastic models in informing strategies for controlling the spread of plant and arboreal pathogens has increased greatly, due in part to the increased availability of computing power. In particular, Bayesian computational techniques such as Markov chain Monte Carlo, coupled with data augmentation, have opened the way for complex, spatio-temporal stochastic models to be fitted within in rigorous statistical framework to incomplete observations of emerging epidemics so that the efficacy of potential control strategies can be predicted taking account of parameter and model uncertainty.

This talk will review recent developments and current challenges relating to model fitting, model assessment and control strategy design, illustrating the ideas through applications related to citrus diseases and other host-pathogen systems relevant to food production.

Short Biography

Gavin Gibson received a BSc Hons in Mathematics from the University of Edinburgh in 198 and a PhD in Mathematics from the same institution in 1986. Following periods working at the University of Virginia, University of Edinburgh, Plessey Research Roke Manor, and Biomathematics and Statistics Scotland, where he was laterally Deputy Director, he took up his current position as Professor of Statistics at Heriot-Watt University in 2000.

His research interests cover statistical inference for stochastic dynamical modelling as applied in the biological, physical and engineering sciences, with a particular focus on epidemic models. Over the years he has collaborated widely with scientists from several disciplines beyond the mathematical sciences. He is the current President of the Edinburgh Mathematical Society and is a Fellow of the Royal Society of Edinburgh.

Abstract

While thermal food processing have been facing the use of innovative approaches like microwave and radio frequency applications, conventional approaches like canning still keep their significance.

The objective of this presentation is to present computational examples for comparisons between conventional and innovative approaches. A detailed research based summary for process design and optimization of scale up industrial processes based on a physics-based mathematical modeling will be introduced. For this purpose, the following outline will be used:

• Conventional processes for thermal processing (canning and aseptic processing)
• Innovative approaches for thermal processing (focusing onto microwave and radio frequency)
• Process design ‐ optimization using mathematical modelling
• Comparisons of conventional and innovative processes (for thawing and pasteurization ‐ sterilization)

Short Biography

You can download his short biography here in pdf format.

Abstract

Food safety incidents and emergencies often attract media, including social media, which can easily formulate tabloid-type of scandals that result in a deep consumer concerns by alluding to consequences of rare and severe disease reporting. In some instances, these events further develop certain public perceptions which are not necessarily based on science. Economically motivated adulterations perpetuates this, which forms trust issues among governmental food safety authority, food industry and the public. Pseudoscience counteraction should take place without immediate dismissal but exercise caution in platforming sources of misinformation. Behavior changes are not straightforward when perceptions are set to be one-sided, thus it is important to realize that perception is indeed reality and people act or fail to act based on what they believe is true, not what is objectively true. This means that risk communication strategy is paramount in easing population anxiousness, mend trusting relationships, and effectively deploy measures to increase food safety and lead to greater health outcomes. Codex Alimentarius, an international food standard-setting body established by FAO and WHO supports the application of risk analysis framework for food safety. Risk communication, is one of three core elements of risk analysis and often the least studied one. There is a distinction to drawn between a food safety hazard and a food safety risk.

According to the Codex definition, a food safety hazard is a biological, chemical, or physical agent in or a condition of food with the potential to cause an adverse health effect whereas a food safety risk is the function of that probability of an adverse health effect including the severity consequentially to the hazard. In effect, risk communication is not hazard communication. Codex defines food safety risk communication as being the interactive exchange of information and opinions throughout the risk analysis process concerning risk, risk-related factors, and risk perceptions, among the present institutions, which includes the explanation for risk assessment findings and the basis for these management decisions.

Codex guidelines suggest that risk communication should promote awareness, consistency, logicality, and exchange effective information. This though, requires and involves a 2-way process, an understanding of the public's perception of risk and straightforward internal communication. Therefore, guiding principles of the FAO/WHO describe risk communication as requiring the knowledge of the target audience, should involve experts, share responsibility, assure transparency and invest in ensuring message credibility.

Short Biography

Dr Masami Takeuchi (Masami.Takeuchi@fao.org) Food Safety Officer, Manager of FAO GM Foods Platform, Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific (FAORAP). Providing scientific advice on food safety to FAO Members and the Codex Alimentarius mainly on emerging and cross-cutting food safety issues. Currently outposted to the FAO Regional Office for Asia and Pacific in Bangkok, Thailand.