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Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

hal.structure.identifierIngénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
hal.structure.identifierGraphs for Inferences on Knowledge [GRAPHIK]
dc.contributor.authorTHOMOPOULOS, Rallou
dc.contributor.authorBAUDRIT, Cedric
IDREF: 095921443
hal.structure.identifierGénie et Microbiologie des Procédés Alimentaires [GMPA]
dc.contributor.authorBOUKHELIFA, Nadia
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorBOUTROU, Rachel
hal.structure.identifierIngénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
hal.structure.identifierGraphs for Inferences on Knowledge [GRAPHIK]
dc.contributor.authorBUCHE, Patrice
hal.structure.identifierCentre des Sciences du Goût et de l'Alimentation [Dijon] [CSGA]
hal.structure.identifierUniversité Bourgogne Franche-Comté [COMUE] [UBFC]
dc.contributor.authorGUICHARD, Elisabeth
hal.structure.identifierIngénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
dc.contributor.authorGUILLARD, Valérie
hal.structure.identifierGénie et Microbiologie des Procédés Alimentaires [GMPA]
dc.contributor.authorLUTTON, Evelyne
hal.structure.identifierQualité des Produits Animaux [QuaPA]
dc.contributor.authorMIRADE, Pierre-Sylvain
dc.contributor.authorNDIAYE, Amadou
hal.structure.identifierGénie et Microbiologie des Procédés Alimentaires [GMPA]
dc.contributor.authorPERROT, Nathalie
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorTAILLANDIER, Franck
hal.structure.identifierCentre des Sciences du Goût et de l'Alimentation [Dijon] [CSGA]
hal.structure.identifierUniversité Bourgogne Franche-Comté [COMUE] [UBFC]
dc.contributor.authorTHOMAS-DANGUIN, Thierry
hal.structure.identifierGénie et Microbiologie des Procédés Alimentaires [GMPA]
dc.contributor.authorTONDA, Alberto
dc.date.accessioned2021-05-14T09:44:46Z
dc.date.available2021-05-14T09:44:46Z
dc.date.issued2019
dc.identifier.issn1866-7910
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/76897
dc.description.abstractEnMulti-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a progressive switch (a) from empirical to formal approaches able to simultaneously factor in diverse parameters, such as environment, economics, and health; (b) from mono-criterion optimization to multi-criteria decision analysis; (c) from forward engineering, observing the results of process conditions, to reverse engineering, selecting the right process conditions for a target output. The food sector has been slow to adopt reverse engineering, but interest is surging now that the industry is looking to shift production towards personalized food. MRE has followed a heterogeneous development trajectory and found applications in different disciplines. The scope of this review spans MRE applications in the food sector covering food packaging and food consumption and focuses on demonstrating potentialities of MRE in a complex field like food. We explain how MRE enables thedevelopment of sustainable processes, looking at similar approaches used in sectors other than food. Building on this extensive review, we sketch out some guidelines on approaches to be used in future MRE applications in food, working up from the problem statement.
dc.language.isoen
dc.publisherSpringer
dc.subjectapproche multicritère
dc.subjectconception de procédé
dc.subjectemballage écologique
dc.subjectéco-conception
dc.subjectalimentation durable
dc.subjectconcept de qualité
dc.subjectperception sensorielle
dc.subjectdéveloppement durable
dc.subjectcritère de qualité
dc.subjectreverse engineering
dc.subjectanalyse multicritère
dc.subjectindicateur de performance
dc.subject.ensustainable development
dc.subject.enMulti-criteria quality design
dc.subject.enFood eco-packaging
dc.subject.enmulticriteria analysis
dc.subject.ensensorial perception
dc.subject.enFood sensory perception
dc.subject.enMulti-criteria food performance
dc.title.enMulti-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances
dc.typeArticle de revue
dc.identifier.doi10.1007/s12393-018-9186-x
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halInformatique [cs]/Intelligence artificielle [cs.AI]
dc.subject.halSciences du Vivant [q-bio]/Alimentation et Nutrition
bordeaux.journalFood Engineering Reviews
bordeaux.page44–60
bordeaux.volume11
bordeaux.hal.laboratoriesInstitut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295*
bordeaux.issue1
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.institutionINRAE
bordeaux.institutionArts et Métiers
bordeaux.peerReviewedoui
hal.identifierhal-01993348
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-01993348v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Engineering%20Reviews&rft.date=2019&rft.volume=11&rft.issue=1&rft.spage=44%E2%80%9360&rft.epage=44%E2%80%9360&rft.eissn=1866-7910&rft.issn=1866-7910&rft.au=THOMOPOULOS,%20Rallou&BAUDRIT,%20Cedric&BOUKHELIFA,%20Nadia&BOUTROU,%20Rachel&BUCHE,%20Patrice&rft.genre=article


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