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Food process models for training purpose through knowledge engineering methods

dc.contributor.authorSUCIU, Ioana
hal.structure.identifierInstitut de Mécanique et d'Ingénierie [I2M]
dc.contributor.authorNDIAYE, Amadou
hal.structure.identifierInstitut de Mécanique et d'Ingénierie [I2M]
dc.contributor.authorBAUDRIT, Cedric
IDREF: 095921443
dc.contributor.authorFERNANDEZ, Christophe
hal.structure.identifierQualité des Produits Animaux [QuaPA]
dc.contributor.authorKONDJOYAN, Alain Marc
hal.structure.identifierQualité des Produits Animaux [QuaPA]
dc.contributor.authorMIRADE, Pierre-Sylvain
hal.structure.identifierQualité des Produits Animaux [QuaPA]
dc.contributor.authorSICARD, Jason
hal.structure.identifierQualité des Produits Animaux [QuaPA]
dc.contributor.authorTOURNAYRE, Pascal
dc.contributor.authorBOHUON, Philippe
hal.structure.identifierIngénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
dc.contributor.authorBUCHE, Patrice
hal.structure.identifierDémarche intégrée pour l'obtention d'aliments de qualité [UMR Qualisud]
dc.contributor.authorCOURTOIS, Francis
hal.structure.identifierIngénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
dc.contributor.authorGUILLARD, Valérie
hal.structure.identifierAgroParisTech
dc.contributor.authorATHÈS, Violaine
hal.structure.identifierAgroParisTech
dc.contributor.authorFLICK, D.
hal.structure.identifierAgroParisTech
dc.contributor.authorPLANA-FATTORI, Artemio
hal.structure.identifierAgroParisTech
dc.contributor.authorTRELEA, Cristian
hal.structure.identifierAgroParisTech
dc.contributor.authorTRYSTRAM, Gilles
hal.structure.identifierUnité Matériaux et Transformations - UMR 8207 [UMET]
dc.contributor.authorDELAPLACE, Guillaume
dc.contributor.authorCURET-PLOQUIN, Sébastien
hal.structure.identifierÉcole nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique [ONIRIS]
dc.contributor.authorDELLA VALLE, Dominique
hal.structure.identifierÉcole nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique [ONIRIS]
dc.contributor.authorPOTTIER, Laurence
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorCHIRON, Hubert
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorGUESSASMA, Sofiane
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorKANSOU, Kamal
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorKRISTIAWAN, Magdalena
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorDELLA VALLE, Guy
dc.date.accessioned2021-05-14T09:31:22Z
dc.date.available2021-05-14T09:31:22Z
dc.date.conference2019-09-23
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/75882
dc.description.abstractEnThe use of models and simulators in food industry remains limited, despite its interest to predict complex situations, as shown by an abundant scientific literature . Although carried out in many establishments and universities, teaching about food modelling faces theoretical hurdles (mathematical formalism ...) who tend to discourage students, who are the future engineers and managers of food industries, but may have uncertain basis in physics, for instance. A generic response through a “learning by doing” approach is possible to teach these modelling approaches. Actually, digital resources offer an opportunity to address these issues . In the MESTRAL (Modelling and simulation for food processes) project, we have built such resources for teaching through knowledge representation and transfer tools, in particular electronic knowledge books (eK-Book). The eK-Book is a Web based tool, where knowledge is represented with concept maps, process and influence graphs, knowledge sheets, and their relationships stated as hypertext links. The effectiveness of knowledge transfer via these tools has already been validated . MESTRAL now encompasses 15 modules covering about 150h, each one presenting a couple (food, process) – from “heat exchanger for starch suspensions” to “cheese ripening” – in an eK-Book. Each module contains model-based simulators, used for virtual practice, and also includes exercises and tests for applying and assessing the knowledge acquired. MESTRAL has already been successfully tested for various classes, either for self-training or hybrid learning. Current prospects include its integration as a MOOC (Massive Open Online Courses). This work was supported by AgreenCamp project (ANR-15-IDFN-0001-01).
dc.language.isoen
dc.titleFood process models for training purpose through knowledge engineering methods
dc.typeCommunication dans un congrès avec actes
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
bordeaux.hal.laboratoriesInstitut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295*
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.institutionINRAE
bordeaux.institutionArts et Métiers
bordeaux.countryAU
bordeaux.title.proceedingICEF13 - 13th International Congress on Engineering and Food
bordeaux.conference.cityMelbourne
bordeaux.peerReviewedoui
hal.identifierhal-03125592
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-03125592v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.title=Food%20process%20models%20for%20training%20purpose%20through%20knowledge%20engineering%20methods&rft.atitle=Food%20process%20models%20for%20training%20purpose%20through%20knowledge%20engineering%20methods&rft.au=SUCIU,%20Ioana&NDIAYE,%20Amadou&BAUDRIT,%20Cedric&FERNANDEZ,%20Christophe&KONDJOYAN,%20Alain%20Marc&rft.genre=proceeding


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