Synopsis
Models have become an indispensable tool for scientists and engineers alike. For the scientist, a model makes it possible to quantitatively test hypotheses, understand phenomena, and, if necessary, revise them until a satisfactory agreement with experiments is reached. For the engineer, a technical object is nowadays designed, tested and optimized in simulation long before its physical birth. In all cases, modeling is an important gas pedal of research and engineering, and a tool for competitiveness in the modern world.
Modeling and Optimization of Food and Bio-Processes is aimed at anyone with a grounding in process, chemical or microbiological engineering, as well as students of these disciplines. Drawing on the authors’ extensive teaching and research experience, this book is designed to teach engineers and scientists the main concepts and the right reflexes to adopt when embarking on the noble art of modeling.
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About the Author
Gilles Trystram is Professor Emeritus at AgroParisTech and Managing Director of Genopole, France. His research areas include food and biotechnology processes, through their opimization, modeling and associated optimal control.
Cristian Trelea is Professor at AgroParisTech, Université Paris-Saclay, France. His research areas include the dynamic modeling of physical, chemical and biological systems, for understanding phenomena, changing of scale and optimization and process control.
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