Food modelling strategies and approaches for knowledge transfer

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 ef...

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Bibliographic Details
Published in:Trends in food science & technology 2022-02, Vol.120, p.363-373
Main Authors: Kansou, Kamal, Laurier, Wim, Charalambides, Maria N., Della-Valle, Guy, Djekic, Ilija, Feyissa, Aberham Hailu, Marra, Francesco, Thomopoulos, Rallou, Bredeweg, Bert
Format: Article
Language:English
Subjects:
Best practice
Collaborative modelling
Computer programs
Computer Science
Domains
Education
Food
Knowledge
Knowledge management
Mathematical models
Model exchange
Modeling and Simulation
Modelling
Scientific software
Software
Software re-use
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Summary: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. 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. 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. •Re-use of models and software should favour knowledge transfer in the food domain.•Suitable diffusion channel depends on the type of model.•Diffusion channels relying on web-based technologies are most promising solutions.•Building scientific software from shared knowledge facilitates knowledge transfer.•Initiatives for teaching modelling online are being developed by food scientists.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2022.01.021