Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
This project aims to optimize processes in the baking industry with computer models to minimize food waste, energy consumption and CO2 emission. The proposed solution reduces energy and raw material consumption by optimizing the various production steps, and also improves production planning by forecasting demand.
By doing so, food waste, energy consumption and production costs can be reduced, thereby supporting small and medium-sized enterprises of the European bakery industry.
Experts in bakery technology, computer technology and food production will develop a tool by assessing consumer needs and analyzing production data to improve the competitiveness of modern and traditional European bakeries in the digital age.
World Bakers Magazine (Page 24): https://www.worldbakers.com/magazine/2021-29-1-174-ewir234ujoer4ewr/
Blog on the website of Campden BRI UK:): https://www.campdenbri.co.uk/blogs/reducing-bakery-waste.php
Interview in EuroShop Magazine (Germany): https://mag.euroshop.de/en/2021/06/energy-management-producing-the-exact-number-of-baked-goods-needed/
The link to a short pitch prepared for the EIT Innovators Award: https://www.youtube.com/watch?v=FI71zctI3D0
A short video created by the University of Hohenheim: https://www.youtube.com/watch?v=haHO18axJjE
Benefits for the users of the PrO4Bake computational tool:clikk here to download
Customer communication cards
Financial support: EIT Food
Project period: January 2020 – December 2021 (extended to May 2022)
PrO4Bake on EIT Food:
dr. András Sebők