From the 6th to the 9th of June 2016, the International School on Modeling and Simulation in Food and Bio Processes MSFS2016 has been held in Anacapri, Capri Island, NA, Italy last June 2016, attended by 35 participants from all the 5 continents, chosen among a higer number of applicants.
The school has been opened by Dr Brigitte Watzke (Nestlè, Switzerland), who presented a prospective of modeling in food industry. Prof. Fabrizio Sarghini (University of Naples "Federico II", Italy) and Prof. Ferruh Erdogdu (Ankara University, Turkey) introduced the participants to the fundamentals of PDE numerical approximation and showed in a workshop how model solution is influenced by the numerical technique used. Prof. Ashim Datta (Cornell University, NY, USA) lectured on the porus media approach as pathway to modeling in food engineering and Prof. Stefano Curcio (University of Calabria, Italy) conducted a workshop on it. Dr Pieter Verboven (KU Leuven, Belgium) presented a lecture and a workshop on muktiscale modeling and modeling of material properties in food processing, while Prof. Francesco Marra (University of Salerno, Italy) discussed theoretical formulation of multiphysics modeling of electroassisted food processes and conducted a hands-on session on microwave heating. Special topics on multiphysics software as design tools in food engineering, predictive microbiology and modeling of digestion in the human GUT were presented respectively by the CEO of Comsol Inc., Svante LIttmark, by Prof. Vasilis Valdramidis (University of Malta, Malta) and by Prof. Serafim Bakalis (University of Birmingham, UK). Dr. Heribert Watzke (Watzke Consulting, Switzerland) and Prof. Sam Saguy (The Hebrew University of Jerusalem, Israel) run the brainstorming/modeling game.
MSFS2016 has been definitely a success. At the end of the school, a survey among participants revealed great appreciation (more than 90% of them were fully satisfied with the school and would recommend the MSFS participation to their colleagues) and also could comment about MSFS2016.
Some of the participants' comments are reported below:
“It was an extraordinary experience where all lecturers were acting as a team. Having such a group of lecturers brings confidence to the audiences. so please keep this structure.”
“I like how the discussions were openly done after each lecture. It gives me insight into their point of view and helps me to understand the current situation of each problem. I also like how the instructors were very passionate about their subjects and that we can sense it. I am also glad to meet many participants of similar background.”
“This school made me very enthusiastic to go modeling myself, and it was very good to see different approaches. This was one of the best courses I have attended so far!”
MSFS2020 - The Trainers
Ashim Datta
position: Professor
affiliation(s): Department of Biological and Environmental Engineering, Cornell University
address: Riley-Robb Hall, Ithaca, New York 14853, USA
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
website: http://datta.bee.cornell.edu/
Bio:
Ashim Datta has been a professor at Cornell University for the past 29 years. His research and teaching program are in applications of transport phenomena to food and biological processes.
Prof. Datta’s group develops mechanistic understanding of process, quality and safety for complex food processes and under various heating modes (such as microwave and infrared), with a goal to improve their safety and quality. This course is developed from scratch synthesizing from the 20+ years of our research treating the food as a porous medium.
Prof. Datta’s teaching program provides the knowledge base in transport processes through two well-coordinated courses. The first course deals with the basics of energy and mass transport in a biological context. The second course on modeling of biomedical processes builds on the first one through class projects involving real-life processes. Prof. Datta also has several funded projects underway in active learning—1) simulation use in education, and 2) how to teach problem solving.
He is also member of the editorial board of Food and Bioproducts Processing, Official Journal of the European Federation of Chemical Engineering: part C.
Ferruh Erdogdu
Position: Professor of Food Process Engineering
Affiliation(s): Department of Food Engineering, Ankara University
Address: Gida Müh. Bölümü Diskaps-Ankara 06110 Turkey
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
website: http://www.ferruherdogdu.com
Bio:
Ph.D. in Biological and Agricultural Engineering (focusing Food Process Engineering) – University of Florida, FL-USA, he is a professor at Faculty of Engineering, Dept. of Food Engineering, Ankara University (Turkey).
His research focuses on modeling of food processing operations and optimization for innovative applications in food processing.
He authored over 100 scientific papers published in refereed international journals, books and international conferences. He is Associate Editor of the Journal of Food Engineering and member of editorial board of Journal of Food Process Engineering.
Member of IFT, ISFE, EAFE (representative of Turkey) and ISEKI Food Association.
He is member of the management committee of COST action 15118 FoodMC.
Ed Fontes
Position: Chief Technology Officer
Affiliation(s): COMSOL AB, Sweden
Address: Tegnérgatan 23 SE-111 40 Stockholm Sweden
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
website: https://www.comsol.se
Bio:
Chief technology officer at COMSOL. He has been with COMSOL since 2000, and was previously the lead developer for the CFD, heat transfer, and chemical engineering products. He received his PhD in chemical engineering from the Royal Institute of Technology, Stockholm.
Francesco Marra
position: Associate Professor
affiliation(s): Department of Industrial Engineering, University of Salerno
address: via Giovanni Paolo II 132 – 84084 Fisciano - SA - Italy
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
link to a website: http://www.unisa.it/docenti/francescomarra/cv/cv_fm
Bio:
PhD in Chemical Engineering, he is assistant professor at School of Chemical and Food Engineering, University of Salerno (Italy).
His research focuses on virtualization of food processes and modeling of transport phenomena in multi-physics context and engineering of innovative prototypes for food processing.
He authored over 70 scientific papers published in refereed international journals, in books and in international conferences. He is member of the editorial board of the Journal of Food Engineering and, recently, he served as Guest Editor of a Special Issue of Journal of Food Engineering on ”Virtualization of processes in food engineering”.
Already member of IFT and of EHEDG, recently he joined ISFE and ISEKI Food Association.
Manager of Training Schools and Short Term Scientific Mission of COST action 15118 FoodMC.
A. Tonda: COST action 15118 FoodMC website, presentation
F. Marra: foreword, presentation
F. Sarghini: presentation (partA), presentation (partB)
F. Erdogdu: presentation, analytical_solution_file
S. Curcio: presentation
P. Verboven: presentation, COMSOL_mesh_file
G. Ruocco: presentation
E. Fontes: blog, presentation
Some of the codes to be used during workshops require Matlab: a free Open Source Matlab replacement is Octave: https://www.gnu.org/software/octave/
Please install Octave following the instructions at Octave web site. Note that Java runtime engine (https://java.com/en/download/help/index_installing.xml) must be preinstalled on your computer before installing Octave.
Descriptors and credits evaluation
Modeling and Simulation in Food and Bio Processes
Hours of frontal lectures: 13
Hours of workshops: 10
Hours of seminars: 2
Hours of required home-work: 100
Credits (ECTS): 5
Course description
Lectures: Introduction to the course. Prospective of modeling in food industry. Fundamentals of PDE numerical approximation. The porous media approach: a pathway to modeling in food engineering. Multi-scale modeling and modeling of material properties in food engineering. Structural mechanics modeling in food processing. Conjugate approach and multiphysics modeling: the case of microwave heating.
Workshops: Workshop on fundamentals of PDE numerical approximation. Workshop on the porous media approach. Workshop on multi-scale modeling and modeling of material properties in food engineering. Workshop on microwave heating modeling with conjugate approach.
Seminars: From experimental modeling and analysis to production quality simulations.
Learning outcomes:
At the end of the course, the students will have a clear overview on the usefulness of modeling in the framework of food and bio industry and food and bio related research activities.
They will be able to identify and to mathematically describe the relevant transport phenomena and changes in quality/safety characteristics taking place during food and bio processing. They will understand modeling and simulation on multi-scale domains and predict material properties. They will be able to prepare models in a multi-physics context. They also will be able to simulate a process as a sum of sub-processes described as unit operations.
They will acquire competence on the use of COMSOL software platform. They will learn the importance of model validation and acquire the knowledge to assess the developed models. They will have the capability to analyze and discuss the results obtained by solving a mathematical model and be able to take subsequent decisions on next steps to improve their models.
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Preliminary Trainers List:
Ashim Datta, Cornell University, Ithaca, NY, USA
Ferruh Erdogdu, Ankara University, Turkey
Francesco Marra, University of Salerno, Fisciano, Italy
Fabrizio Sarghini, University of Naples “Federico II”, Portici, Italy
Pieter Verboven, Katholieke Universiteit Leuven, Leuven, Belgium
Registration fees for MSFS2021:
- Regular (academic): 600 euro
- PhD students (academic): 450 euro
- Regular (industry): 1200 euro
Fees include tuition, teaching material, and a temporary user license for the commercial software used in the course.
Granted meals: 8 coffee breaks, 4 lunches, 1 gala dinner.
application
Chairs
Fabrizio Sarghini, University of Naples “Federico II”, Portici, Italy;
Francesco Marra, University of Salerno, Fisciano, Italy;
Chairs
Francesco Marra, University of Salerno, Fisciano, Italy
Fabrizio Sarghini, University of Naples “Federico II”, Portici, Italy
Scientific committe
Heiko Briesen, Technische Universität München, Germany
Osvaldo Campanella, Purdue University, West Lafayette, IN, USA
Stefano Curcio, University of Calabria, Rende, Italy
Ashim Datta, Cornell University, Ithaca, NY, USA
Ferruh Erdogdu, Ankara University, Ankara, Turkey
Gustavo Fidel Gutièrrez Lopez, ENCB, IPN, Mexico
Matteo Lorito, University of Naples “Federico II”, Portici, Italy
Danilo Ercolini, University of Naples “Federico II”, Portici, Italy
Jozef Kokini, Purdue University, West Lafayette, IN, USA
Bart Nicolai, University of Leuven, Leuven, Belgium
Gianpaolo Ruocco, University of Basilicata, Potenza, Italy
Sam Saguy, Hebrew University of Jerusalem, Rehovot, Israel
R Paul Singh, UC Davis, Davis, CA, USA
Petros Taoukis, NTU Athens,Greece
Alberto Tonda, INRA, Thiverval-Grignon, France
Gilles Trystram,, AgroParisTech, Paris, France
Pieter Verboven, University of Leuven, Leuven, Belgium
Shaojin Wang, Northwest A&FUniversity, Yangling, China
