Modeling an agrifood industrial process using cooperative coevolution Algorithms

This report presents two experiments related to the modeling of an industrial agrifood process using evolutionary techniques. Experiments have been focussed on a specific problem which is the modeling of a Camembert-cheese ripening process. Two elated complex optimisation problems have been considered: -- a deterministic modeling problem, the phase prediction roblem, for which a search for a closed form tree expression has been performed using genetic programming (GP), -- a Bayesian network structure estimation problem, considered as a two-stage problem, i.e. searching first for an approximation of an independence model using EA, and then deducing, via a deterministic algorithm, a Bayesian network which represents the equivalence class of the independence model found at the first stage. In both of these problems, cooperative-coevolution techniques (also called ``Parisian'' approaches) have been proved successful. These approaches actually allow to represent the searched solution as an aggregation of several individuals (or even as a whole population), as each individual only bears a part of the searched solution. This scheme allows to use the artificial Darwinism principles in a more economic way, and the gain in terms of robustness and efficiency is important

Styring av hvitost-kvalitet – strategier og metoder for å oppnå riktig sensorisk kvalitet på produktene ved forbruk

An effective approach to quality control is an important issue for a food producer, as consumers expect consistent delivery of products. Two important strategies for control of food product end quality was discussed in this thesis: Process regulation and Statistical Process control (SPC). Extensive experiments were carried out in order to demonstrate different aspects of control of cheese quality. The sensory quality of a product is of great importance, as it is directly perceived at consumption. How do we define, and measure cheese quality? In paper 3 this subject was discussed, and quality scoring was found appropriate as a methodology for sensory quality, provided consumer input in definition of product specifications. Rapid, particularly non-destructive measurements are important in control strategies. In paper 4 spectroscopic methods were found promising for fast and reliable results. Spectroscopy was found to be able to substitute chemical measurements for the purpose of measuring relevant sensory attributes of cheese. In paper 2 X-ray methodology, found suitable for non-destructive on-line measurements of eye formation in cheese during ripening, was developed. In statistical process control, SPC, it is essential to understand the influence of all relevant factors from raw material through process to product. In paper 1 the effect of variation through all seasons of the year, as well as the effect of maturation after different ripening temperatures on sensory properties of cheese was examined. This gives us a better platform for adjustments with the aim of variability reduction for the actual cheese varieties.En effektiv tilnærming til kvalitetsstyring er viktig for næringsmiddelprodusenter, da forbrukerne forventer levering av produkter med jevn kvalitet. To viktige strategier for styring av matprodukters sluttkvalitet ble diskutert: Prosessregulering, og statistisk prosesskontroll (SPC). Omfattende forsøk ble utført for å vise ulike aspekter av styringen av ostekvalitet. Den sensoriske kvaliteten til produktene er av stor betydning, da den blir direkte oppfattet ved forbruk. Men hvordan definerer vi og maler ostekvalitet? I artikkel 3 diskuteres dette emnet, og kvalitetsbedømmelse med poeng ble funnet å vare en metode som passer for formålet, forutsatt at resultater fra forbrukerundersøkelser brukes som grunnlag for produktspesifikasjonene. Hurtigmetoder, spesielt ikke-destruktive malinger, er viktige styringsverktøy. I artikkel 4 vurderte man spektroskopiske metoder som lovende for raske og pålitelige analyser av ost. Spektroskopi ble funnet å kunne erstatte kjemiske malinger I forhold til å måle relevante sensoriske egenskaper I ost. I artikkel 2 ble det utviklet en røntgenmetode som passet for maling av hullsetting I ost under modning. I statistisk prosesskontroll, SPC, er det grunnleggende å ha forståelse for innvirkningen av alle relevante faktorer, fra råmaterialer gjennom prosessen til ferdig ost. I artikkel 1 ble effekter av variasjoner gjennom året, og ulike modningstemperaturer undersøkt, I forhold til påvirkning på sensorisk kvalitet. Dette gir oss en bedre plattform for justeringer med henblikk på reduksjon av variasjon for de undersøkte norske ostetypene

Eco-novel food and feed

This is a reprint of articles from the Special Issue published online in the open access journal Applied Sciences (ISSN 2076-3417) (available at: https://www.mdpi.com/journal/applsci/special issues/Eco-Novel Food Feed)To keep up with the dynamics of the food business, the food industry has for a permanent need to develop new food products, adjusting to consumer demands and, in the near future, to the scarcity of food resources and sustainability boundaries. With the expectation of a demographic burst from the current 7.8 billion up to 9 billion in less than three decades, the production of food—especially proteins—must be increased by about 70% to meet the population nutrition needs. The concepts of sustainable food production, food products as health and wellness promoters, the use of alternative ingredients such as new protein sources, and the use of by-products in designing food or feed formulations according to bioeconomic principles are current topics that act as driving forces for innovation. With the increasing awareness of our endangered planet, the finitude of resources, and climate change, sustainability is coming to the forefront of human conciousness and activities. Sustainability in the production of food ingredients and the economic viability of their production, as well as their subsequent transformation into well-accepted commercial food products, are essential for the progress of the food industry. These have a strong impact on the economy and wellbeing. The use of food industry by-products as a source of food ingredients (e.g., proteins, structuring biopolymers, fibers) along with underexplored sources of food (e.g., macro or microalgae, psyllium, insects) are some of the challenges in creating novel food or feed products for large or niche markets, such as vegan foods, gluten-free foods, salt- or sugar-free foods, etc. Finally, the consumer attitude towards new food products is a relevant issue for the success of the novelties, and should be assessed for close-to-market novel products. Innovation, eco-friendliness, and economics are the words for success of Eco-Novel Foods and Feedinfo:eu-repo/semantics/publishedVersio

A review of optical nondestructive visual and near-infrared methods for food quality and safety

This paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over 260 papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper. The main goal of this paper is to provide a general view of work done according to different FAO food classes. Hopefully using optical VIS/NIR spectroscopy gives an idea of how to better meet market and consumer needs for high-quality food stuff.©2013 the Authors. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.fi=vertaisarvioitu|en=peerReviewed

Independence Model estimation using Artificial Evolution

Cet article est une version condensée d'une précédente publication présentée dans une conférence sur les algorithmes génétiques, il n'est donc pas éligible pour publication dans une revue.National audienceIn this paper, we consider a Bayesian network structure estimation problem as a two step problem based on an independence model representation. We first perform an evolutionary search for an approximation of an independence model. A deterministic algorithm is then used to deduce a Bayesian network which represents the equivalence class of the independence model. This paper is a shortened version of a paper that has been published in a genetic algorithms conference [2]

Natural Additives in Food

In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as “natural additives”. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

Agriculture; Food Science; Environmental Science and Engineerin