In recent years consumers' concern about food safety and health is becoming crucial. The development of healthier products seems to be a promise challenge, since functional foods are identified as one of the central pillars for the future progress of the food industry internationally. Artificial Intelligence techniques such as Knowledge Engineering, Rule Based reasoning and Expert systems are presented here as a way of technological innovation towards a knowledge-based and sustainable manufacturing in food sector. We show how these techniques are applied in a case study to support companies in the formulation of new chocolate products that reduce the impact on health status, reducing selected risk factors associated with obesity and coronary disease (fat, sugar). © IFIP International Federation for Information Processing 2010.
Bandini, S., Martínez Simarro, D., Sánchez, J., Sartori, F., Vizzari, G. (2010). Exploiting Knowledge Based Systems to Support Manufacturing of Functional Food Products. In Balanced Automation Systems for Future Manufacturing Networks (pp. 214-223). Springer [10.1007/978-3-642-14341-0_25].
Exploiting Knowledge Based Systems to Support Manufacturing of Functional Food Products
BANDINI, STEFANIA;SARTORI, FABIO;VIZZARI, GIUSEPPE
2010
Abstract
In recent years consumers' concern about food safety and health is becoming crucial. The development of healthier products seems to be a promise challenge, since functional foods are identified as one of the central pillars for the future progress of the food industry internationally. Artificial Intelligence techniques such as Knowledge Engineering, Rule Based reasoning and Expert systems are presented here as a way of technological innovation towards a knowledge-based and sustainable manufacturing in food sector. We show how these techniques are applied in a case study to support companies in the formulation of new chocolate products that reduce the impact on health status, reducing selected risk factors associated with obesity and coronary disease (fat, sugar). © IFIP International Federation for Information Processing 2010.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
