Food modelling strategies and approaches for knowledge transfer
File(s)
Accepted version
Author(s)
Type
Journal Article
Abstract
Background
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.
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.
Date Issued
2022-02
Date Acceptance
2022-01-10
Citation
Trends in Food Science and Technology, 2022, 120, pp.363-373
ISSN
0924-2244
Publisher
Elsevier
Start Page
363
End Page
373
Journal / Book Title
Trends in Food Science and Technology
Volume
120
Copyright Statement
Copyright © Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/
Identifier
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000792605100006&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
Subjects
ARGUMENTS
BEHAVIOR
CHALLENGES
Collaborative modelling
Education
Food Science & Technology
FRAMEWORK
INTEGRATION
Life Sciences & Biomedicine
Model exchange
Modelling
Science & Technology
Scientific software
SIMULATION
SOFTWARE
Software re-use
SYSTEMS
VIRTUALIZATION
WHEAT-FLOUR DOUGH
Publication Status
Published
Date Publish Online
2022-01-13