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  1. Progetti

BAKERY PROCESSES - cod. 20261 - EITFOOD Innovation BP2020

Progetto
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.
  • Dati Generali
  • Aree Di Ricerca

Dati Generali

Partecipanti

BERRUTO Remigio   Responsabile scientifico  

Referenti

GHIAZZA Mara   Amministrativo  

Dipartimenti coinvolti

SCIENZE AGRARIE, FORESTALI E ALIMENTARI   Principale  

Tipo

H2020 Knowledge and Innovation Communities (EIT-KIC)

Finanziatore

EUROPEAN COMMISSION
Ente Finanziatore

Capofila

UNIVERSITAT HOHENHEIM

Partner (6)

AARHUS UNIVERSITET
CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS INSTITUTO DE TECNOLOGIA QUIMICA UPV-CSIC
Institute of Animal Reproduction and Food Research
LUND UNIVERSITY
SIEMENS SPA
Università degli Studi di TORINO

Contributo Totale (assegnato) Ateneo (EURO)

44.798,75€

Periodo di attività

Gennaio 1, 2020 - Dicembre 31, 2020

Durata progetto

12 mesi

Aree Di Ricerca

Settori


LS9_6 - Food sciences - (2013)

Parole chiave (10)

  • ascendente
  • decrescente
Waste prevention / reduction
Big Data/AI/Blockchain
Bioeconomy
Consumer dialogue / engagement
Digital technologies / sensing / monitoring
Novel processing technologies
Perceived value of food
Resource stewardship
Responsible consumption
Sustainability
No Results Found
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