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Multi-Criteria Reverse Engineering for Food Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances Rallou Thomopoulos, Cédric Baudrit, Nadia Boukhelifa, Rachel Boutrou, Patrice Buche, Elisabeth Guichard, Valérie Guillard, Evelyne Lutton, Pierre-Sylvain Mirade, Amadou Ndiaye, et al. To cite this version: Rallou Thomopoulos, Cédric Baudrit, Nadia Boukhelifa, Rachel Boutrou, Patrice Buche, et al.. Multi- Criteria Reverse Engineering for Food: Genesis and Ongoing Advances. Food Engineering Reviews, Springer, 2019, 11 (1), pp.44-60. 10.1007/s12393-018-9186-x. hal-01993348 HAL Id: hal-01993348 https://hal.archives-ouvertes.fr/hal-01993348 Submitted on 24 Jan 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Food Engineering Reviews https://doi.org/10.1007/s12393-018-9186-x REVIEW ARTICLE Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances R. Thomopoulos1 & C. Baudrit2 & N. Boukhelifa3 & R. Boutrou4 & P. Buche1 & E. Guichard5 & V. Guillard1 & E. Lutton3 & P. S. Mirade6 & A. Ndiaye2 & N. Perrot3 & F. Taillandier2 & T. Thomas-Danguin5 & A. Tonda3 Received: 23 March 2018 /Accepted: 21 December 2018 # The Author(s) 2019 Abstract Multi-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a progressive switch (a) from empirical to formal approaches able to simulta- neously factor in diverse parameters, such as environment, economics, and health; (b) from mono-criterion optimiza- tion to multi-criteria decision analysis; (c) from forward engineering, observing the results of process conditions, to reverse engineering, selecting the right process conditions for a target output. The food sector has been slow to adopt reverse engineering, but interest is surging now that the industry is looking to shift production towards personalized food. MRE has followed a heterogeneous development trajectory and found applications in different disciplines. The scope of this review spans MRE applications in the food sector covering food packaging and food consumption and focuses on demonstrating potentialities of MRE in a complex field like food. We explain how MRE enables the development of sustainable processes, looking at similar approaches used in sectors other than food. Building on this extensive review, we sketch out some guidelines on approaches to be used in future MRE applications in food, working up from the problem statement. Keywords Multi-criteria quality design . Reverse engineering . Food eco-packaging . Food sensory perception . Multi-criteria food performance Introduction The design and development of sustainable processes and products that integrate technical and economic criteria, satisfy customer demand, and safeguard ecosystems is a major chal- lenge in the wider context of global change (climate change, * R. Boutrou energy scarcity, rising energy prices, and so on) [1]. [email protected] In this context, evaluating product quality, from production to consumption and even afterwards to waste management, is a 1 IATE, Université de Montpellier, INRA, Montpellier SupAgro, complex process that has historically relied on numerous criteria CIRAD, INRIA GraphIK, 34060, Montpellier, France (nutritional, sensory, practical, and health–hygiene qualities) that 2 Unité Sous Contrat 1368—INRA, Institut de Mécanique et are now further completed by emerging concerns, such as envi- d’Ingénierie de Bordeaux (I2M), Université de Bordeaux, CNRS, ronmental impact and economic value. However, these many Bordeaux INP, Arts et Métiers Paris tech, Talence, France aspects of quality and shelf life and their various components are 3 GMPA, INRA, AgroParisTech, Université Paris-Saclay —CBAI, not always compatible, and improving them all simultaneously 78850, Thiverval-Grignon, France is a problem that has no obvious solution and sometimes no 4 STLO, INRA, Agrocampus Ouest, 35000, Rennes, France solution at all when contradictory objectives clash, thus posing 5 CSGA, AgroSup Dijon, CNRS, INRA, Université de Bourgogne challenges for decision-making to determine the best trade-offs Franche-Comté, 21000, Dijon, France [2]. In addition, there is growing demand in Global North coun- 6 UR370 QuaPA, INRA, 63122, Saint-Genès-Champanelle, France tries for functional foods, i.e., foods that deliver additional or Food Eng Rev enhanced benefits over and above their basic nutritional value. Engineering^ section), we illustrate ongoing advances with In this context, reverse engineering is a technique for selecting two contrasted case studies:MREforfoodproducts(the the right process conditions for the design or redesign of foods, BMulti-Criteria Reverse Engineering for Food: The Complex food processes, and food-related systems—typically packag- Case of Food Organoleptic Properties^ section) and MRE for ing—which we collapse together under the umbrella term Bfood food packaging (the BMulti-Criteria Reverse Engineering for design.^ It thus has driven a switch from forward engineering, Food: the Case of Food Eco-Packaging Design^ section). The observing the results of process conditions, to selecting the right BDiscussion^ section proposes a discussion of the bigger pic- process conditions for a target output. Handling this growing ture based on insight and feedback from various applications, complexity requires numerical and computational approaches, before concluding on a set of guidelines for implementing an which has ultimately led to the emergence of multi-criteria re- efficient MRE approach in the food sector. verse engineering (MRE). Food design has thus switched (a) from empirical to formal approaches factoring in numerous di- verse parameters, and conjointly, (b) from mono-criterion opti- Pivotal Steps Towards Multi-Criteria Reverse mization to multi-criteria decision analysis, and (c) from studies Engineering on the direct effects of processing on end product properties to reverse approaches that start out from food requirements to de- From Empirical to Formal Approaches sign or redesign process and product. Furthermore, changes in food requirements driven by the interests of some consumer The long-term competitiveness of food and bioproduct com- segments can dynamically impact all consumer segments (less panies and the general health and wellness of citizens depend informed or educated sectors, lower-income sectors, etc.). Such on the availability of safe, tasty, affordable, ready-to-use, and effects have been explored in some food-related socio-economic eco-friendly products [7]. To meet such expectations, there is a approaches [3–6]. need to merge heterogeneous data in order to develop the While Breverse engineering^ is applicable in various fields, necessary decision support systems [8]. it generally refers to the process that consists in designing The food industry has developed from traditional companies manufacturing conditions according to desired end product relying on a lot of experience and little innovation to a dynamic properties (and not the contrary). In this paper, the end product industry geared to follow consumer trends [9]. Until recently, is not considered to be an existing food product we try to find food design had relied more on experience than on science, but the way to reproduce, but a virtual ideal one that would have recent efforts have substantially increased the number of re- expected properties. The objective is, thus, to find the way to search projects, improved knowledge of the phenomena in- best obtain it, through modeling and simulation. As for volved, and drastically rationalized the food sector [10], Bmulticriteria reverse engineering^ (MRE), the term denotes prompting an explosion of scientific papers and at the same time a reverse engineering process which allows the designer to a need to integrate them into a comprehensive corpus of knowl- consider several criteria simultaneously in the desired end edge. Therefore, there is a pressing need to channel effort into product properties, which increases the complexity of the developing the necessary tools and decision support systems. problem. Hence, MRE is an approach to design innovative The industry today requires knowledge from its own know- product manufacturing and to accurately define the problem how as well as from integrative approaches and knowledge en- to be solved, but it is not bound to any restrictive problem- gineering disciplines. One challenge is to identify and exploit all solving model or tool. On the contrary, it may gain from many. the key information—and only the key information—from the This is what the paper aims to illustrate. mass of data available. Today, the value of information comes This review is not intended exclusively as a comprehensive not from its scarcity but from how it can be contextualized, review but as a primer on the MRE concept in the food sector. managed, and integrated into a system to make it available with Indeed, MRE offers a way to explore a new trend in food the relevant features at the right time and the right place [11, 12]. processing and food
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