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Optimisation of bakery processes by a computational tool together with consumer feedback to minimise ecological footprint and food waste
Optimisation of bakery processes by a computational tool together with consumer feedback to minimise ecological footprint and food waste

Optimisation of bakery processes by a computational tool together with consumer feedback to minimise ecological footprint and food waste

Making baking more efficient

The project aims to develop a digital production-planning tool for bakeries, which will optimise baking schedules, making them more efficient by reducing energy consumption and food waste. 

The product-planning tool will be developed using a flow-shop model and then optimised using innovative evolutionary algorithms, digital twins and artificial intelligence. This will help to increase economic and energy efficiency in bakeries. The tool developed will also take into account consumer preferences in order to minimise food waste. 

The project will involve training, consulting and dissemination activities to help SME bakeries to use the tool to adapt their production planning and processes, lowering their production costs as well as their environmental impacts.

Partners

The following partners are involved in the project

University of Hohenheim
Aarhus University
IARFR PAS
Siemens
CSIC
Lund University
University of Turin

Project Lead

Susanne Braun
Institution

University Hohenheim

Role

Activity Leader

Contact details

susanne.braun@uni-hohenheim.de

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