| Fernanda
Oliveira |
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| Title | Application of mathematical modelling and computer simulation to the design of modified atmosphere packages accounting for product variability | ||
| Abstract | The fundamentals of mathematical modelling for modified atmosphere packaging assessment and design are reviewed in this lecture. This includes modelling of; (i) gas transfer through the packaging film or perforation; (ii) respiration rates of fresh produce as a function of temperature, gas composition and time; (iii) gas composition changes in dynamic storage conditions. The impact of process/product variability on package design and behaviour will be also discussed and statistical procedures able to address this problem will be presented. | ||
| Authors | Jesus M. Frias, Susana C. Fonseca, Fernanda A.R. Oliveira | ||
| Speaker | Fernanda Oliveira |
web page
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http://www.ucc.ie/ucc/depts/processeng/staff/oliveiraf.html |
| PhD in Food Engineering.
Head of Department of Process Engineering. She has been extensively involved
with the development of undergraduate and postgraduate programmes, encompassing
international training. She has co-edited two books, co-authored more than
50 publications in international peer-reviewed journals, and presented over
100 communications in international congresses. She has also an extensive
track record in European programmes, both as a partner and co-ordinator
of research projects and scientific networks. Her experience in industrial
interaction focus on the food distribution chain management.
Current research projects include: optimal experimental design procedures
and data analysis strategies for improved estimation of kinetic parameters
in food research, predictive modelling of shelf-life, development of perforated-mediated
atmosphere packaging for fresh fruits and vegetables, and modelling of
the kinetics of mass transfer and microstructural changes during rehydration. |
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| Institution | Food Science & Technology
Building, Department of Process Engineering, University College Cork |
web page
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http://www.ucc.ie/ucc/depts/processeng/ |
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The Department of Process Engineering was originally set up in 1927 as the Department of Dairy Engineering, providing courses for the B.Sc. (Dairying) degree. It has offered a BE degree in Food Process Engineering in for incoming undergraduates between 1993 and 2000. The Department is currently offering a BE degree in Process Engineering with specialisation options in either the Pharmaceutical Industry or the Food Industry from 2001. The Department is also committed to training by research, offering MSc, MEngSc and PhD programmes. These programmes offers exciting research possibilities to graduates in Engineering and Science. Current research encompasses: Advanced Manufacturing Technology, Analysis & Control of Variability in Manufacturing Processes, Bioprocess Engineering, Packaging & Shelf Life Estimation, Powder Handling & Processing, Thermal Properties of Foods and Experimental Design & Data Analysis Strategies. |
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