In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.
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BackgroundScientific 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 approachThis 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 conclusionsThe 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.
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Docentonderzoeker Rob van Diepenbeek was een van de sprekers op de Intelligent Food processing & packaging Virtual Summit, een online platform waar foodprofessionals kunnen netwerken, ideeën en kennis uitwisselen en van elkaar leren waar het gaat om toekomst van ons voedsel. Rob ging onder meer in op de nauwe samenwerking van HAS Hogeschool met Food Tech Brainport in Helmond, een belangrijke experimenteerruimte als het gaat om het terugdringen van voedselverspilling en bij- en reststromen te verwaarden door middel van milde conservering en milde scheidingstechnieken. Veelbelovende productapplicatie-kansen en energiebesparingen kwamen aan bod.
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