FOODSIM'2010, June 24-26, 2010, CIMO Research Centre, Braganca, Portugal, Conference Keynotes

Keynote Speakers

Vincent Giard
Professeur à l'Université Paris-Dauphine
LAMSADE - bureau P 623
Place du Maréchal de Tassigny
F 75775 Paris Cedex 16, France
Tel: +33.01 44 05 44 09 / +33.06 20 27 02 76
Fax +33.01 44 05 40 91

Simulation for analysing performance by introducing possibilities of risk analysis


For several years, simulation has been regarded more and more as a useful management tool by managers of most big companies. Its use is widespread for analyzing major projects in industrial companies and now spreads into the services companies. In the academic community, simulation has opened new research tracks to analyze some complex problems. I will present different uses of simulation for improving management decisions. Two sets of instruments exist: the first one rests on the direct use of random variables in a spreadsheet and the second one, on the discrete events simulation software.

You can download the full abstract here.

Da-Wen Sun
FRCFT, University College Dublin,
National University of Ireland,
Agriculture & Food Science Centre,
Belfield, Dublin 4, Ireland
Tel: +353-1-7167342
Fax: +353-1-7167493

Computational Fluid Dynamics (CFD): An Innovative Tool for Food Process Design and Optimisation


In the food industry, many processes if not all involve fluid flow and heat transfer. In the design and optimisation of these food processes, food engineers often need to solve the complicated problems of simultaneous fluid flow, heat and mass transfer, phase change and even chemical reactions. However traditional design tools are limited in its capability and effectiveness in forming a comprehensive understanding of these processing systems. Since the early 1990s, industrial process design has undergone remarkable development due to the emerging of an innovative modelling technique known as computational fluid dynamics (CFD). In particular, with the enhancement of computing power and the affordability of commercial CFD packages, the applications of CFD have successfully been extended to the food industry for modelling many processes including mixing, drying, cooking, sterilization, chilling, and cold storage, performing comprehensive process analyses, and optimizing the efficiency and cost effectiveness of the existing and new processes and systems. This paper will give an overview of this technology and its recent applications. Interested readers are advised to refer to the following list of publications for further information.

You can download the full abstract here.

Invited Speakers

Representation of Hierarchical and Modular Hybrid Systems: An Integrative Approach
Fernando Barros, Pr. Université de Coimbra, Portugal


The Heterogeneous Flow System Specification (HFSS) is a formalism designed to represent modular hybrid systems. This formalism integrate classical discrete event systems with a new approach to describe continuous systems. The HFSS formalism provides a unifiyed framework for modeling many types of systems including mobile agents, multirate numerical methods and dynamic structure/switching systems. Several applications of this formalism will be presented.

Modeling Food Quality Using Data Mining Techniques
Paulo Cortez, University of Minho, Portugal


Data Mining (DM) techniques aim at extracting high-level knowledge from raw data. There are several DM algorithms, such as multiple regression(MR), Neural Networks (NN) and Support Vector Machines (SVM). In this invited talk, we show how such methods can be used to successfully model food quality. In particular, we present two real-world application examples: lamb meat and wine quality assessment.