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Development of Computer-Aided Engineering Tools for Food Processes

Today's design process is characterized by several critical factors, often driven by fierce competition: the need to reduce cost, need to reduce time to market, and need to make dramatic changes. Increasing the efficiency of this design process would add tremendous value to this industry by helping each of the aspects just mentioned. In the food industry, processes are complex and the investment in research has been quite low. Thus, on the one hand, there is complex physics that need to be delineated; on the other hand, the industry is not able or willing to spend the resources to do that. As a result, the food industry does not benefit. We intend to prime the computing environment so that the food industry will integrate and benefit from computer-aided engineering as a productivity tool.

We are also specifically targeting educational use of simulation-based tools to enhance food safety and quality education in food science and related engineering curricula. Through multi-university collaboration, we are hoping to develop multi-disciplinary (predictive microbiology, engineering, risk analysis), multi-level, quantitative, simulation-based learning modules that are easily incorporated into existing courses.

Workshops organized/participated as instructor

  • The porous media approach: a pathway to modeling in food engineering. International School on Modeling and Simulation in Food and Bioprocessing (MSFS). Four day short course, Seiano, Italy, June 5-9, 2017.
  • Models for Safety, Quality, and Competitiveness of the Food Processing Sector. Datta, A. K., Editor. 2008. Published (see below) in Comprehensive Reviews in Food Science and Food Safety. IFT Press, Chicago, Illinois.

Recent Invited Talks

  • Datta, A. K. 2016. Food manufacturing: Developing mechanistic frameworks for understanding & optimization. Department of Industrial Engineering, Univ. of Padua, Italy, May 20.
  • Datta, A. K. 2015. Modeling and Simulation for Food Manufacturing: Developing Mechanistic Frameworks. Invited keynote speaker at the 6th TSME (Thai Society of Mechanical Engineering) International Conference on Mechanical Engineering, Phetchaburi, Thailand, December 16.

Selected Publications

  • Datta, A. K. 2016. Toward computer-aided food engineering: Mechanistic frameworks for evolution of product, quality and safety during processing. Journal of Food Engineering 176: 9-27.
  • A. K. Datta, V. Rakesh and D. Way. 2013. Simulation as an integrator in an undergraduate biological engineering curriculum. Computer Applications in Engineering Education. 21(4)717-727.
  • Halder, A., A. Dhall, A. K. Datta, D. G. Black, P. M. Davidson, J. Li and S. Zivanovic. 2011. A user-friendly general-purpose predictive software package for food safety. Journal of Food Engineering, 104(2):173-185.
  • Models for Safety, Quality, and Competitiveness of the Food Processing Sector Datta, A. K., Editor. 2008. Comprehensive Reviews in Food Science and Food Safety. IFT Press, Chicago, Illinois. 78 pages
  • Status of Physics-Based Models in the Design of Food Products, Processes, and Equipment Datta, A. K. 2008. Comprehensive Reviews in Food Science and Food Safety 7(1):121129.

Ashim K. Datta

Ashim K. Datta

  • Professor
    Biological & Environmental Engineering
    Cornell University
    208 Riley-Robb Hall
    Ithaca, NY 14853-5701
  • Tel: (607) 255-2482
  • Fax: (607) 255-4080