Cross-European initial survey on the use of mathematical models in food industry

• Published in: Journal of food engineering Vol. 261; pp. 109 - 116
• Main Authors: Djekic, Ilija, Mujčinović, Alen, Nikolić, Aleksandra, Jambrak, Anet Režek, Papademas, Photis, Feyissa, Aberham Hailu, Kansou, Kamal, Thomopoulos, Rallou, Briesen, Heiko, Kavallieratos, Nickolas G., Athanassiou, Christos G., Silva, Cristina L.M., Sirbu, Alexandrina, Moisescu, Alexandru Mihnea, Tomasevic, Igor, Brodnjak, Urška Vrabič, Charalambides, Maria, Tonda, Alberto
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-11-2019; Elsevier
• Series: Journal of Food Engineering
• Subjects: Food engineering; Food industry; Knowledge in modelling; Life Sciences; Mathematical models; Statistics; Usage of models; Mathematical models; Knowledge in modelling; Food industry; Usage of models; Knowledge in modellling
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2019.06.007

Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research.
Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.
•203 food companies from 12 European countries were included in this research.•Use of mathematical models in food companies is on a low level.•Most food models are not “user-friendly” for food companies.•Higher level of knowledge and use of models is in developed countries.•Lower level of knowledge and use of models is in small and medium sized companies.