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3D modeling  GLUTEN ,  protein

Model Food and Food Model

Updated on 12/02/2015
Published on 01/31/2013

The general scope of this programme is to rationally create model foods and/or food models in order to understand the structure-property links at different scales within a sustainable food approach.

 Model foods are actual physical entities, generic but realistic models that mimic foods with a certain degree of complexity, and which can be used to modify formulation or process. Food models are in silico models that describe and allow the numeric exploitation. This was identified as a priority to understand how the properties of food products at the macroscopic scale can emerge from their composition and processing, in a generic approach that may enable reverse engineering.

Three thematic axes to deal with the main stakes 

  Integrating variability and heterogeneity

Variability of the raw material –  characterisation, control and development
Process heterogeneity: using processes to innovate within a reverse engineering approach, adapting processes and products

Reaction system dynamics

Obtaining information in real-time, coupling
Controlling transfers within processes
Identifying markers and monitoring their kinetic changes with sensor- or tracer-type tools
Obtaining a reaction scheme

Compartmentalisation of structured systems

Identifying relevant scales at which compartmentalisation occurs
Identifying concentrated systems and the laws that govern behaviours: continuity and discontinuity, homogeneity and heterogeneity
Understanding the behaviour of solutes (water, gas, etc.) in discontinuous environments

A cross-disciplinary "eco-design" approach that integrates the results of the three axes 

Eco-designing products and processes, taking the overall "system" into account

Detailed presentation

Food model programme 2013

Scientific contact(s):