Food modelling strategies and approaches for knowledge transfer
Food modelling strategies and approaches for knowledge transfer
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DOI：
10.1016/j.tifs.2022.01.021
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发表时间：
2022-01-19
影响因子：
15.3
通讯作者：
Bredeweg，Bert
中科院分区：
文献类型：
--
作者：
Kansou，Kamal;Laurier，Wim;Bredeweg，Bert
BackgroundScientific软件包含捕获基本领域知识的模型。该软件作为食品研究的工具正变得越来越重要。然而，科学软件目前在食品领域的利益相关者之间几乎没有共享和（重新）使用，这阻碍了知识的有效传播，即知识转移。通过软件和嵌入其中的数学模型进行知识转移的障碍和限制，为食品界提供参考点。主要集中在三个方面。首先，在网络上发布数字对象，提供价值评估软件作为科学资产。其次，构建可转移的软件，通过与专家和利益相关者的合作来共享知识。第三，通过在教育和培训中使用食品模型和软件，发展食品工程师的建模技能。
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.