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National Agricultural Library
U.S. Department of Agriculture
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  4. Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste (Coordinator: University of Hohenheim)

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste (Coordinator: University of Hohenheim)

Objective

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste' PrO4Bake project aims to optimize processes in the baking industry with computer models to minimize food waste, energy consumption and CO2 emission. The proposed solution reduces energy and raw material consumption by optimizing the various production steps, and also improves production planning by forecasting demand.

Institution
Campden BRI Hungary
Start date
2020
Funding Source
Campden BRI