Food modelling strategies and approaches for knowledge transfer

Kamal Kansou, Wim Laurier, Maria N. Charalambides, Guy Della-Valle, Ilija Djekic, Aberham Hailu Feyissa, Francesco Marra, Rallou Thomopoulos, Bert Bredeweg

Research output: Contribution to journalArticleAcademicpeer-review

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Scientific software incorporates models that capture fundamental domain knowledge. This software is becoming increasingly more relevant as an instrument for food research. However, scientific software is currently hardly shared among and (re-)used by stakeholders in the food domain, which hampers effective dissemination of knowledge, i.e. knowledge transfer.

Scope and approach
This paper reviews selected approaches, best practices, hurdles and limitations regarding knowledge transfer via software and the mathematical models embedded in it to provide points of reference for the food community.

Key findings and conclusions
The paper focusses on three aspects. Firstly, the publication of digital objects on the web, which offers valorisation software as a scientific asset. Secondly, building transferrable software as way to share knowledge through collaboration with experts and stakeholders. Thirdly, developing food engineers' modelling skills through the use of food models and software in education and training.
Original languageEnglish
Pages (from-to)363-373
JournalTrends in Food Science & Technology
Publication statusPublished - Feb 2022


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