A prospecve producon-planning tool for bakeries will be developed in this trans- and interdisciplinary project. Present machinery in bakeries is used to opmize
the producon process. The reducon of make span and idle me of machines, but also combinaons thereof will lead to a higher economic and ecologic
efficiency, thus, lower producon costs for bakeries and lower climate change impact for society. The tool is developed using a flow-shop model, opmized by
evoluonary algorithms, digital twins and arficial intelligence procedures. Adaptaon to consumers’ preferences will minimize food waste, hence, ecological
footprint in bakeries, and lead to further opmizaon of the baking process, product range and amount. Consumers’ demands and expectaons related to e.g.
weather or holidays, and their acceptance of changes in product availability will play a big role in the analysis. In the end, a computaonal applicaon will help
SME bakeries as users to adapt their producon planning and processes to best pracce. Subsequently, its potenal in praccal applicaon will be examined and
its impact broadened to the rest of Europe and beyond. Disseminaon through technology transfer to users by involving professionals, students and learning
videos will be performed. The product will be commercialized in the end to make it possible for bakeries to adapt to the truly needed amount and product range
with opmized baking schedules to reduce energy consumpon.