Globally, the food and drinks industry is worth over $5 trillion annually. That’s more than both the automotive and oil & gas industries. The processes and technologies involved are complex and interlinked – engineering modelling and simulation (M&S) is crucial in many of these processes. From equipment design to product manufacturing, packaging, and distribution, simulation can optimize every step of the process, saving time, money, and resources: M&S can transform the way you work and innovate.
So how do you take advantage of simulation to get tangible business benefits and develop new methods?
This exclusive NAFEMS seminar gave an insight into just how widely-used simulation is becoming in the food and drink industry, and let attendees peak behind the scenes at how some major corporations and research institutes are transforming their processes and products using simulation.
An inspiring agenda featured industry leaders, high-level academics, and end-users, who addressed industry challenges, implementation issues, and more in this ground-breaking industry-specific seminar.
As well as looking at the breadth of modelling applications in the industry, the seminar addressed some specific challenges including feedstock variation, in-line material characterisation, and how such modelling leads to cost-effective process optimisation.
Chairman's Introduction & Welcome
Stacie Tibos, PepsiCo International
Intro from our site hosts - VP R&D – Research & Analytical Sciences, Mondelez International & perspectives from Chair UK Food Sector KTN and interim Chair of UK Made Smarter EAB
Ian Noble, Mondelez International
Building a Strategy for Implementing Modelling and Simulation to Maximise Business Benefit
Andy Richardson, PHRONESIM LTD
Driving Organisational Simulation Maturity in a Food and Beverage Company Through Democratization
Stacie Tibos, PepsiCo International
Building Simulation Capability and Creating a Strategy for Simulation in an Organisation
Beccy Smith, Mondelez
Multi-objective Evolutionary Optimisation of Industrial Process Equipment: A Workflow for Facilitating both Sustainability and Profitability
Christopher Windows-Yule, University of Birmingham
Making Sense of Sensors
Ali Sadeghioon, Innogence Ltd.
Lessons Identified from our Food and Drink Sector Modelling and Simulation Across the Lifecycle
Tom Elson & Ali Hussain, Element Digital Engineering Ltd.
Modelling the Effect of Micro-aeration on the Chocolate Oral Process
Maria Charalambides, Imperial College London
On Computational Developments for Food Technologies: From Concepts to Applications
Djordje Peric, University of Swansea
Please review this selection of presentations, which we have been granted permission to share with you.
This seminar was brought you by the NAFEMS Food and Drink Industry Community
Thank you to our co-sponsors ...
The Food & Drink Special Interest Group of the Institution of Chemical Engineers provides a community for anyone with an interest in this complex and diverse industry sector, whatever their background. Their mission is to ‘Empower Food & Drink Engineering Professionals’ by promoting the profile of food engineering, supporting member’s professional development, advocating sustainable practises and developing networks to support the profession.
The IMechE Food and Drink Engineering Committee (FDEC) covers the entire food and drink supply chain from producer to consumer, with particular concern for the engineering related aspects, but also the economic, social, environmental and political contexts within which the sector functions.
And our sponsors ...
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