Imperial College London
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ProfessorMariaCharalambides

Faculty of Engineering, Department of Mechanical Engineering

Professor of the Mechanics of Materials
 
 
 
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Contact

 

+44 (0)20 7594 7246m.charalambides Website

 
 
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Location

 

516City and Guilds BuildingSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Djekic:2019:10.1016/j.jfoodeng.2019.06.007,
author = {Djekic, I and Mujinovi, A and Nikoli, A and Jambrak, AR and Papademas, P and Feyissa, AH and Kansou, K and Thomopoulos, R and Briesen, H and Kavallieratos, NG and Athanassiou, CG and Silva, CLM and Sirbu, A and Moisescu, AM and Tomasevic, I and Brodnjak, UV and Charalambides, M and Tonda, A},
doi = {10.1016/j.jfoodeng.2019.06.007},
journal = {Journal of Food Engineering},
pages = {109--116},
title = {Cross-European initial survey on the use of mathematical models in food industry},
url = {http://dx.doi.org/10.1016/j.jfoodeng.2019.06.007},
volume = {261},
year = {2019}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - 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.
AU  - Djekic,I
AU  - Mujinovi,A
AU  - Nikoli,A
AU  - Jambrak,AR
AU  - Papademas,P
AU  - Feyissa,AH
AU  - Kansou,K
AU  - Thomopoulos,R
AU  - Briesen,H
AU  - Kavallieratos,NG
AU  - Athanassiou,CG
AU  - Silva,CLM
AU  - Sirbu,A
AU  - Moisescu,AM
AU  - Tomasevic,I
AU  - Brodnjak,UV
AU  - Charalambides,M
AU  - Tonda,A
DO  - 10.1016/j.jfoodeng.2019.06.007
EP  - 116
PY  - 2019///
SN  - 0260-8774
SP  - 109
TI  - Cross-European initial survey on the use of mathematical models in food industry
T2  - Journal of Food Engineering
UR  - http://dx.doi.org/10.1016/j.jfoodeng.2019.06.007
UR  - https://www.sciencedirect.com/science/article/pii/S0260877419302560?via%3Dihub
UR  - http://hdl.handle.net/10044/1/72431
VL  - 261
ER  -
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