Modeling to Improve the Efficiency of Product and Process Development


  • Fabien Jousse

    1. Author is with Unilever Corporate Research, Colworth Park, Sharnbrook MK44 1LQ, UK. Present address: Centre of Excellence Structured Emulsions, Unilever France, 48 quai Nicolas Rolin, 21000 Dijon, France. Direct inquiries to author Jousse (E-mail:
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  • This article is part of a collection entitled “Models for Safety, Quality, and Competitiveness of the Food Processing Sector,” published in Comprehensive Reviews in Food Science and Food Safety. It has been peer-reviewed and was written as a follow-up of a pre-IFT workshop, partially funded by the USDA NRI grant 2005-35503-16208.


ABSTRACT:  Simulations are used in many areas of the food development chain, have major impact in process engineering and scale-up studies, and are used to guide chemical and physical understanding in food research. On the other hand, they have much less impact on the development of food recipes. Consumer pressure is driving for healthier yet tastier foods, which need to be built for the purpose. This requires an understanding of the functions of food and how its structure can be engineered for that purpose and will require integration of product and process development. This should increase the use and impact of simulations, because of the increased scientific content of product development and engineers becoming more accustomed to using simulation as one tool of the trade. However, to date there are too few validated models amenable to truly predictive simulations: more needs to be done to develop predictive models at the fundamental level, before industrial food development can use simulations in the daily routine. Another key factor is the education of more people in the proper understanding and use of modeling as one of the tools guiding food product development.