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KEY_01
Food Process Simulation: Developing Community Resources for Manufacturing, Education and Research
Ashim Datta, Cornell University, College of Agriculture and Life Sciences, Ithaca, NY, USA
KEY_02
The role of Stochastic Models in controlling Epidemics in Food-Production Systems
Gavin Gibson, Heriot-Watt University, Edinburgh, Scotland, United Kingdom
KEY_03
Conventional and Innovative Processing Techniques towards better Process Design
Ferruh Erdogdu, Ankara University, Department of Food Engineering, Golbasi-Ankara, Turkey
KEY_04
Risk of underestimating the Power of Communication in the Area of Food Safety
Masami T. Takeuchi, FAO, Rome, Italy
FOOD_CLIM_ENV_01
Can Food Consumption Studies help in Modelling Climate Change?
Ilija Djekic and Igor Tomasevic, Faculty of Agriculture, University of Belgrade, Belgrade - Zemun, Republic of Serbia
ITN_PROTECT_03
Framework for Decision Support System (DSS) on The Influence of Climate Change on Food Safety
Gopaiah Talari, Cronan McNamara, Enda Cummins, John O'Brien, Creme Global, University College Dublin, Dublin, Ireland
ITN_PROTECT_04
Towards a Climate Change Resilient Industry: Application to Dairy Manufacturing
Rodney J. Feliciano, Géraldine Boué, and Jeanne-Marie Membré, Secalim UMR1014, INRA, ONIRIS, Nantes, and Jean-Cristophe Augustin, Danone Food Safety Center, Palaiseau, France
ITN_PROTECT_05
Modeling Future Scenarios within the Life Cycle Assessment Framework under Climate Change Conditions: Dairy Sector as a Study Case
Paola Guzmán, Miguel Mauricio-Iglesias and Almudena Hospido, Universidade de Santiago de Compostela, Santiago de Compostela, Spain and Anna Flysjö, Arla Foods, Viby J, Denmark
ITN_PROTECT_06
Considerations in Modelling Energy Demand in the Dairy Supply Chain
Maria Ioanna Malliaroudaki, Becca Ferrari, Rachel Gommes, Serafim Bakalis, Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham, United Kingdom
ITN_PROTECT_08
ITN_PROTECT_ESR#3: Multi-scale Modelling Approaches for Microbial Dynamics in the Context of Climate Change: a Needs Analysis
Lydia Katsini, Simen Akkermans, Satyajeet Bhonsale, Styliani Roufou, Sholeem Griffin, Vasilis Valdramidis and Jan Van Impe, Katholieke Universiteit Leuven, Ghent, Belgium
ITN_PROTECT_07
Microbial Changes in Dairy Wastewater under Climatic Stress Conditions
Styliani Roufou and Juan Attard, Department of Food Sciences and Nutrition, University of Malta, and Jan Van Impe, Department of Chemical Engineering, BioTec- Chemical & Biochemical Process Technology & Control, Katholieke Universiteit Leuven, Ghent, Belgium and Sholeem Griffin Vasilis P. Valdramidis, Department of Food Sciences and Nutrition, Centre of Molecular Medicine and Biobanking; University of Malta, Malta
ITN_PROTECT_01
Feed-to-Food Chain Framework Model for the Risk Assessment of Mycotoxins
Rhea Sanjiv Chhaya and Enda Cummins, Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin, Ireland
ITN_PROTECT_02
Development and validation of an Expanded Model of Geobacillus stearothermophilus Growth as a Function of Temperature, pH and Water Activity
Ourania Misiou and Konstantinos Koutsoumanis, Department of Food Science and Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece
FOOD_CLIM_ENV_03
Moisture Sorption Isotherms of Coriander Leaves and Estimation of Shelf Life of Dried Coriander Leaves (Coriandrum Sativum)
Tchonkouang, R. D. N. Tchonkouang, A. M. B. Arocha and M.M.C.Vieira, Higher Institute of Engineering, University of Algarve, Campus da Penha, Faro, Portugal
FOOD_CLIM_ENV_04
Effect of Temperature and Delayed Packaging on The Shelf Life of late Crop Greek Peaches and Nectarines
Efstathia Tsakali, Melina Aroni, Mavra Marouda, Anastasia Kanellou, John Tsaknis, Dimitra Houhoula, Spiridon Konteles and Dimitrios Timpis, Department of Food Science and Technology, University of West Attica, Egaleo, Athens, Greece
FOOD_INNOV_10
Temperature Evolution inside Liquid Foods of Different Viscosity during Reciprocal Agitated Processing in the Shaka Retort
Davy Verheyen and Jan F. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF2, Ghent, Belgium and Ozan Altin and Ferruh Erdogdu, Department of Food Engineering, Ankara University,
Golbasi-Ankara, Turkey and Fabrizio Sarghini, University of Naples Federico II, Department of Agricultural Sciences, Naples, Italy Dagbjørn Skipnes and Torstein Skára, Nofima, Stavanger, Norway
FOOD_INNOV_02
Microwave Pasteurization of Beer: A Computational Study with Experimental Validation
Ozan Karatas, Huseyin Topcam and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, Turkey
FOOD_INNOV_07
In Vitro Fermentation Kinetics of an Antarctic Yeast and Suitability for Beer Production
Juan Manuel Cevallos-Cevallos, Christian Guarco and Andrea Morales, Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Campus Gustavo Galindo, Guayaquil, Ecuador
FOOD_INNOV_14
Cold Plasma Treatment as a Processing Technology to modify Peanut Oil
Ximena V Yepez and Haci Baykara, Facultad de Facultad de Ingenieria, Mecanica y Ciencias de la Produccion, Escuela Superior Politecnica del Litoral, Espol, Guayaquil, Ecuador and Sarah Cady, Chemical Instrumentation Facility, Iowa State University, Ames, IA, USA and Kevin M. Keener, College of Engineering and Physical Sciences, University of Guelph, Guelph, Canada
FOOD_INNOV_08
The Impact of Novel Processing Technologies on the Stress Adaptation and Microbial response of Listeria and E.Coli in Structured Food Model Systems
Katherine M. Costello, Madeleine Bussemaker and Eirini G. Velliou, BioProChem, Chemical and Process Engineering, and Jorge Gutierrez-Merino, School of Biosciences and Medicine, University of Surrey, Guildford, United Kingdom and Cindy Smet and Jan F. Van Impe, BioTeC+, KU Leuven, Gent, Belgium
FOOD_INNOV_01
Stress Concentration in a Dough Gas Cell Wall
Kossigan B. Dedey, Tiphaine Lucas and David Grenier, Université Rennes 1, INRAe, UR OPAALE, and Université européenne de Bretagne, Rennes, France
FOOD_INNOV_04
Fast Growth of Eyes in Semi-Hard Cheese: Optimization of a Two-Steps Process using Numerical Simulations
Antoine Lejeune, Yves Diascorn, Tiphaine Lucas, David Grenier, IRSTEA, UR TERE, Rennes, France
FOOD_INNOV_12
Analysis of High-Frequency Atmospheric Plasma for Growth of Mung Bean in a Closed System at Extreme Conditions
Dmytro Kozak, Estefanía García Rodríguez, Renald Blundell, Vladimir S Tsepelev, Simen Akkermans, Jan F.M. Van Impe, Vasilis Valdramidis, Ruben Gatt, Chemical & Biochemical Process Technology & Control (BioTec+), Department of Chemical Engineering, KU Leuven, Belgium; and Metamaterials Unit, Faculty of Science, University of Malta, Msida, Malta; and Research Center for Metallic Liquids Physics,Ural Federal University (UrFU), Ekaterinburg, Russia; and Department of Food Sciences and Nutrition, Faculty of Health Sciences; and Department of Physiology and Biochemistry, Faculty of Medicine and Surgery, and Centre for Molecular Medicine and Biobanking, University of Malta, Msida, Malta
FOOD_INNOV_03
Temperature Uniformity during Microwave Thawing: A Computational Study for Geometry and Rotation Effects
Ozan Altin, Huseyin Topcam, Ozan Karatas and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey and
Francesco Marra, Dipartimento di Ingegneria Industriale, Universita degli studi di Salerno, Salerno, Italy
FOOD_INNOV_05
Data Acquisition for Modeling Convective Drying of Yacón (Smallanthus sonchifolius) Slices
Bianca Cristine Marques and Carmen Cecilia Tadini, University of São Paulo, Escola Politécnica, and FoRC/NAPAN Food Research Center, SP, Brazil and
Artemio Plana-Fattori, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
COST_FOODMC_03
Environmental Modeling in the Food Supply Chain - Future Perspectives
Ilija Djekic, Faculty of Agriculture, University of Belgrade, Belgrade - Zemun, Serbia, and Jan Van Impe KU Leuven, Department of Chemical Engineering - BioTeC+, Gent, Belgium and Alberto Tonda, INRAE, Thiverval-Grignon, France
COST_FOODMC_02
"Population Dynamics of the European Corn Borer, Ostrinia Nubilalis, Adults in Slovenian Hop Gardens in 1999-2018"
Magda Rak Cizej, Plant Protection Department, Slovenian Institute of Hop Research and Brewing, Z?alec, Slovenia and Pasquale Trematerra, Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
COST_FOODMC_05
Forecasting the Distribution of Phosphine and Insect Mortality in Cylindrical Grain Silos with Computational Fluid Dynamics for Precision Fumigation: Model Validation with Field Trials
Paraskevi Agrafioti and Christos G. Athanassiou, Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Volos, Magnesia, Greece, and Efstathios Kaloudis and Sotiris Bantas, Centaur Analytics, Inc., Ventura, CA, USA and Vasilis Sotiroudas, Agrospecom, Thessaloniki, Greece
COST_FOODMC_04
Durable Pasta Packaging with Bio-Based Barrier to prevent Insect Infestation
Urška Vrabic Brodnjak and Jon Jordana, University of Ljubljana, Faculty of Natural Sciences and Engineering, Department of Textiles, Graphic Arts and Design, Ljubljana, Slovenia and Pasquale Trematerra, University of Molise, Department of Agricultural, Environmental and Food Sciences, Campobasso, Italy
COST_FOODMC_06
Modelling Food Business in the Context of Agriculture 4.0
Eugen Pop, IPA S.A, R&D Institute for Automation, Bucharest and Alexandina Sirbu, "Constantin Brancoveanu" University, Ramnicu Valcea, and Mihnea Alexandru Moisescu and Simona Iuliana Caramihai, Automatics
and Industrial Informatics Department and Ioan Stefan Sacala and Ioan Dumitrache, Automatic Control and Systems Engineering Department, Bucharest, Romania
COST_FOODMC_11
Visualizing FoodMC Network, Graph Database and a Visualization Web Tool
Kamal Kansoua, INRAE, BIA, Nantes and Christophe Fernandez, INRAE, I2M,Université de Bordeaux, CNRS, Bordeaux INP, Arts et Métiers Paris tech, Talence, France
COST_FOOD_MC_12
Approaches and Strategies and for Transferring Knowledge using IT in Food Area
Wim Laurier, Faculté ESPO, Université Saint-Louis, Brussels, Belgium and Kamal Kansou, INRAE, Nantes, France and Bert Bredeweg, University of Amsterdam, Informatics Institute, Amsterdam, The Netherlands
COST_FOODMC_14
Monitoring Honey Bees using a Sensor Network
Andrzej Sobecki, Julian Szymanski and Tymoteusz Cejrowski, Faculty of Electronics, Telecommunications and Informatics, Department of Computer Architecture, Gdansk University of Technology, Gdansk, Poland
COST_FOODMC_10
Assessment of Quality Management System in Beverage Industry based on Fuzzy Modelling
Mirza Uzunovic, Aleksandra Nikolic, Dusanka Boskovic
FOOD_MC_15
A Study on Reverse Logistics within Agri-Food Supply Chains
Maria Varadinov and João Miranda, Instituto Politécnico de Portalegre, and C3i - Coordenação Interdisciplinar para a Investigação e a Inovação and CERENA -
Centro de Recursos Naturais e Ambiente, Instituto Superior Técnico, Universidade de Lisboa, IST, Lisboa, Portugal
FOOD_MC-16
Computational Complexity Studies on the Robust Design and Scheduling of Chemical Batch Processes
João Miranda, Instituto Politécnico de Portalegre, Portalegre, Portugal, CERENA - Centro de Recursos Naturais e Ambiente, Instituto Superior Técnico, Universidade de Lisboa, IST, Lisboa, Portugal
FOOD_MC_17
Modeling of Consumer and Functional Properties of Pastry based on Natural Ingredients
Kateryna Iorgachova, Olga Makarova, Kateryna Khvostenko, Department of Bread, Confectionary, Pasta and Food Concentrates Technologies, Odessa National Academy of Food Technologies, Odessa, Ukraine
COST_FOODMC_07
Modeling of Supercritical CO2 Extraction Processes for the Selection of Productive Strategies
J. Bon, L. Torró, N. Sanjuan and J. Benedito, Food Technology Department, Universitat Politècnica de València, and M.García, AINIA Research Center, Valencia, Spain
COST_FOODMC_01
Modeling and Simulating Mass Transfer during Chocolate Conching
Philip Schmid and Heiko Briesen, Technical University of Munich, Process Systems Engineering, Freising, Germany
COST_FOODMC_08
Optimization of the Pasteurization Process of Andalusian Gazpacho: Simulation of the Food Temperature Evolution inside the Plate Heat Exchanger
J. Bon, D. Fita, M.P. Villalba, N. Sanjuan and J. Benedito, Food Technology Department, Universitat Politècnica de València, and M.García, AINIA Research Center, Valencia, Spain
COST_FOODMC_09
Hyperspectral Data Analysis for Mould Detection in Cheeselets
Jessica Farrugia, Kenneth Camilleri and Owen Falzon, Centre for Biomedical Cybernetics and Sholeem Griffin, Vasilis Valdramidis, Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida, Malta
COST_FOOD_MC_13
Multiple Response Optimization of the Composition of Non-Wheat Leavened Bread
Milica Pojic, Tamara Dapcevic Hadnadev, Miroslav Hadnadev, Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
COST_FOOD_MC_18
Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method
Esra Özyigit, Ismail Eren, Seher Kumcuoglu, Sebnem Tavman, Turkey
COST_FOOD_MC_19
ANOVA and Multidimensional Statistical Methods in Assignment of Diet Supplementation on Quails Egg Quality
Malgorzata Korzeniowska, Department of Functional Food Products Development and Agnieszka Kita Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
FOOD_SAFE_07
Non-Culturable Salmonella Enterica Ser. Typhimurium in Foods in Simulated Gastric and Enteric Fluid by Flow Cytometry
Anthimia Batrinou, Efstathia Tsakali, Dimitra Houhoula and Dimitrios Timpis, Department of Food Science and Technology, University of West Attica, Egaleo and Spiridon Konteles, Regional Division of Attica, EFET Hellenic Food Authority, Athens, Greece
FOOD_SAFE_09
Detection of Brucella spp. in Milk and Blood Samples of Ruminants Animals by PCR
Ioannis Dimou, Ekaterini Samioti, Dionisis Antonopoulos, Anthimia Batrinou, Spiridon Konteles, Valentini Stefanou, Spiridon Papatheodorou, Efstathia Tsakali and Dimitra Houhoula, Department of Food Science and Technology, University of West Attica, Egaleo, and Dimitrios Vourvidis, and Anna Kyrma, Laboratory of Brucellosis and Bacterial Disease Serology, Department of Diagnostic Pathology, Anatomy, Histology and Microbiology, Directorate of Athens Veterinary Center, Ministry of Rural Development and Food, Agia Paraskevi, Athens, Greece
FOOD_RISK_01
A Quantitative Risk Assessment of E. coli O157:H7 on Ready to Eat Foods following the Application of Biomaterials on Land
Rajat Nag and Enda Cummins, UCD School of Biosystems and Food Engineering and Annetta Zintl, Bryan K Markey and Paul Whyte, UCD School of Veterinary Medicine, Belfield, Dublin, and Vincent O'Flaherty, National University of Ireland Galway, School of Natural Sciences, Galway, and Declan Bolton, Teagasc, Ashtown Food Research Centre, Ashtown, Dublin, and Owen Fenton and Karl G. Richards
Teagasc, Environment Research Centre, Johnstown Castle, County, Wexford, Ireland
FOOD_SAFE_01
Microbial Deterioration of Lamb Meat of Portuguese Origin as affected by Its Intrinsic Properties
Vasco A. P. Cadavez, Ursula Gonzales-Barron, Diogo Félix-Oliveira, Sara Coelho-Fernandes and Gisela Santos-Rodrigues, Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança,
Bragança, Portugal and José M. Lorenzo and Roberto Bermúdez Piedra, Fundación Centro Tecnolóxico da Carne, Parque Tecnolóxico de Galicia, San Cibrao das Vióas, Spain
FOOD_SAFE_02
Meta-Regression Models describing The Effects of Added Lactic Acid Bacteria on Pathogen Inactivation in Milk and Cheese
Beatriz Nunes Silva and José António Teixeira, Centre of Biological Engineering (CEB), University of Minho, Braga and Ursula Gonzales-Barron and Vasco Cadavez, Centro de Investigação da Montanha (CIMO),
Instituto Politécnico de Bragança, Bragança, Portugal
FOOD_SAFE_04
Computational Heat Transfer during Horizontal Rotation Process of Particulate Canned Foods
Ferruh Erdogdu, Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey and Angela De Vivo and Fabrizio Sarghini, University of Naples Federico II, Department of Agricultural Sciences, Naples, Italy
FOOD_SAFE_06
Impact of LED Light on Pseudomonas Fluorescens and Staphylococcus Epidermidis Biofilms
Valeria Angarano, Cindy Smet, Simen Akkermans, Charlotte Watt and Jan F.M. Van Impe, BioTeC+, Chemical and Biochemical Process Technology and Control Department of Chemical Engineering, KU Leuven, Ghent, Belgium and Andre Chieffi, Procter&Gamble Newcastle, United Kingdom
FOOD_MULTI_MOD_01
Computational Simulation of Steak Pan Cooking
Jara Ma Moya, Jose Angel Bernad and Silvia Lorente-Bailo, Universidad de Zaragoza, Zaragoza. Spain
FOOD_MULTI_MOD_02
Transient DEM Simulation of Starch Granule Suspension undergoing Thermal Treatment
Arnesh Palanisamy, Artemio Plana-Fattori, Paul Menut, Marco Ramaioli and Denis Flick, Université Paris Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
FOOD_MULTI_MOD_06
Agent-Based Modeling of Crop Irrigation
Jorge Lopez-Jimenez, Laurent Dewasme and A. Vande Wouwer, Automatic Control Laboratory, University of Mons, Mons, Belgium, and Nicanor Quijano, Ingeniera Electrica y Electronica Department, Universidad de los Andes, Colombia.
FOOD_MULTI_MOD_04
Regulation of Aggression in Bacterial Warfare
Ihab Hashem, Viviane De Buck, Mihaela Iuliana Sbarciog and Jan F.M. Van Impe, BioTeC+ & OPTEC, Department of Chemical Engineering, KU Leuven CPMF2, Flemish Cluster Predictive Microbiology in Foods, Ghent, Belgium
FOOD-ECON_01
Study on County-Level Crop Diversification and Productivity of Cropping Industry in Southwest China
Ling Xue, Tianjiao Zhang, Tao Li, School of Government, Peking University, Beijing, China
FOOD_ECON_02
Regression Analysis of Ukraine's Grain Production Transformation in Context of Climate Change
Viktor Zhukovskyy, Larysa Bachyshyna and Nataliya Zhukovska, Department of Computer Science and Applied Mathematics and Yelyzaveta Mykhailova, Preparatory Department for International Students, National University of
Water and Environmental Engineering, Ukraine
FOOD_CHAIN_01
A Generic Software to support Collective Decision in Food Chains and in Multi-Stakeholder Situations
Rallou Thomopoulos and Julien Cufi, INRAE (IATE lab) / INRIA (GraphIK lab), Montpellier and Maxime Le Breton, Montertelot, France
FOOD_CHAIN_03
Data Driven Modelling of the Beer Aging. Formation and Release of Beer Staling Aldehydes
Carlos Andre Muñoz, Paula Bustillo Trueba, Barbara Jaskula-Goiris and Jan Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ Chemical & Biochemical Process Technology & Control, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
FOOD_SUSTAIN_01
Silage Production from the Residues of Plantain (Musa AAB Simmonds): A Nutritional Analysis through Process Simulation
James A. Gómez and Óscar J. Sánchez, Research Group on Food and Agro‐industry, Department of Engineering, Universidad de Caldas, Manizales, Colombia and José A. Teixeira and Clarisse Nobre, Centre of Biological
Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
FOOD_PROC_SYS_07
Cultivation and Monitoring of a Gut Microbiota Model System
Theodora Akritidou, Cindy Smet, Simen Akkermans and Jan FM Van Impe, Department of Chemical Engineering, KU Leuven BioTeC ‐ Chemical and Biochemical Process Technology and Control CPMF2, Flemish Cluster Predictive Microbiology in Foods, Ghent, Belgium
FOOD_PROC_SYS_10
Introducing Sexual Selection in Genetic Multi-Objective Optimisation Algorithms
Viviane De Buck, Ihab Hashem, Mihaela Luliana Sbarciog and Jan F.M. Van Impe, BioTeC+, KU Leuven, Ghent, Belgium
FOOD_PROC_SYS_11
Studying the Growth and Substrate Consumption of Pichia Pastoris for The Bioproduction of Recombinant Proteins
Jewel Ann Joseph, Simen Akkermans and Jan F.M. Van Impe, CPMF2, Flemish Cluster Predictive Microbiology in Foods BioTeC+ & OPTEC, Department of Chemical Engineering, KU Leuven, Ghent, Belgium
FOOD_PROC_SYS_01
Modelling Drying of Food Products under Large Deformation: A Simple Realistic Approach
Bianca Cristine Marques and Carmen Cecilia Tadini, University of São Paulo, Escola politécnica, Chemical Engineering Department, and FoRC/NAPAN Food Research Center, São Paulo, SP, Brazil and
Artemio Plana-Fattori and Denis Flick, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
FOOD_PROC_SYS_03
Sensitivity Analysis of a Heat and Mass Transfer Model applied to Contact Heating of Sliced Potatoes
Emmanuel Bernuau, Thibaut Viné, Denis Flick and Bertrand Broyart, AgroParisTech, UMR 1145 Joint Research Unit for Food Process Engineering, Massy, France
FOOD_PROC_SYS_04
Mathematical Modelling of the Rehydration Process of Dried Broccoli (Brassica oleracea L. var. Italica) Stems
Irem Erdem, Department of Food Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey and Cristina L.M.Silva, Universidade Católica Portuguesa, CBQF, Escola Superior de Biotecnologia, Porto, Portugal
FOOD_PROC_SYS_05
3D Simulation of Oxidation Reactions in Real Deep Fryer: Interactions with Anisothermal Oil Flow and Design
Maxime Touffet, Paul Smith and Joël Wallecan, Cargill R&D Centre Europe, Vilvoorde, Belgium and Mohammed Hatem Allouche, UMR 6303 CNRS-Université de Bourgogne Franche-Comté, Dijon, and Olivier Vitrac,
UMR 1145 Food Processing and Engineering, INRAE, AgroParisTech, Université Paris-Saclay, Massy, France
FOOD_PROC_SYS_08
Observer-Based Predictive Control of a Continuous Co-Fermentation Process for Ethanol Production
Mihaela Iuliana Sbarciog, Satyajeet Bhonsale and Jan F.M. Van Impe, BioTeC+, Department of Chemical Engineering, KU Leuven, Ghent, Belgium
FOOD_PROC_SYS_09
Multiobjective Optimal Control of Beer Fermentation Process using Pomodoro
Satyajeet Bhonsale, Mihaela Iuliana Sbarciog and Jan F.M. Van Impe, BioTeC+ & OPTEC, Department of Chemical Engineering, KU Leuven CPMF2, Flemish Cluster Predictive Microbiology in Foods, Ghent, Belgium