Modelling Processes and Products in the Cereal Chain

Research output: Contribution to journalReviewResearchpeer-review


  • Otilia Carvalho
  • Maria N. Charalambides
  • Ilija Djekic
  • Christos Athanassiou
  • Bakalis, Serafim
  • Jose Benedito
  • Aurelien Briffaz
  • Cristina Castañé
  • Guy Della Valle
  • Isabel Maria Nunes de Sousa
  • Ferruh Erdogdu
  • Aberham Hailu Feyissa
  • Nickolas G. Kavallieratos
  • Alexandros Koulouris
  • Milica Pojic
  • Anabela Raymundo
  • Jordi Riudavets
  • Fabrizio Sarghini
  • Pasquale Trematerra
  • Alberto Tonda

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

Original languageEnglish
Article number82
Issue number1
Number of pages18
Publication statusPublished - 2021

    Research areas

  • cereals, food transformation, modelling, transformation processes

Number of downloads are based on statistics from Google Scholar and

No data available

ID: 256932365