Food models diffusion for Knowledge transfer
Résumé
Models and scientific software are currently hardly shared among and (re-)used by stakeholders in the food
domain, even though they are research products that can support the transfer of knowledge from academia to
industry or to students. Scientific software generally incorporates models that capture fundamental domain in an
explicit format, i.e. math equations, this makes them relevant knowledge transfer medium, under the condition
that sufficient contextual information is provided along the software to favour the effective diffusion re-use by
users.
Hence, what academia should do to support a better re-used of the scientific models ?
To provide an answer to this question, we reviewed selected approaches, best practices, hurdles and limitations
regarding knowledge transfer via software and the mathematical models embedded in it, to provide points of
reference for the food community. In this purpose, we focused on three aspects. First, the publication of digital
objects on the web, which offers valorisation software as a scientific asset. Second, building transferrable
software as a way to share knowledge through collaboration with experts and stakeholders in the domain of food
science and technology. Third, developing food engineers’ modelling skills through the use of food models and
software in education and training.
By highlighting miscellaneous approaches regarding scientific software, this communication aims at promoting
knowledge transfer between and within academia, industry and other stakeholders, and at opening prospects for
synergistic efforts that will allow the food community to face the oncoming challenges