Computer-aided chemical engineering research advances in precision fermentation

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-07-10 DOI:10.1016/j.cofs.2024.101196

Tom Vinestock , Michael Short , Keeran Ward , Miao Guo

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引用次数: 0

Abstract

Precision fermentation is a promising food production technology that uses micro-organisms to produce specific proteins, fats, and vitamins, offering a more sustainable alternative to animal agriculture. This review explores recent advances in computer-aided chemical engineering research within precision fermentation, focusing on process systems engineering (PSE), process control, and artificial intelligence. PSE offers important process synthesis and process optimisation tools for fermentation, helping evaluate environmental impacts and economic feasibility during design. Advanced control strategies, such as soft sensors, can improve productivity and yield. Artificial intelligence methods, such as surrogate modelling, enable rapid experimentation, process optimisation, and scale-up, accelerating development. These advances pave the way for precision fermentation to play a greater role in the food production system of the future.

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计算机辅助化学工程研究在精准发酵方面的进展

精确发酵是一种前景广阔的食品生产技术，它利用微生物生产特定的蛋白质、脂肪和维生素，为畜牧业提供了一种更具可持续性的替代方法。本综述探讨了精密发酵领域计算机辅助化学工程研究的最新进展，重点关注过程系统工程（PSE）、过程控制和人工智能。工艺系统工程为发酵提供了重要的工艺合成和工艺优化工具，有助于在设计过程中评估环境影响和经济可行性。先进的控制策略，如软传感器，可以提高生产率和产量。人工智能方法（如代理建模）可实现快速实验、工艺优化和放大，从而加快研发速度。这些进步为精准发酵在未来的食品生产系统中发挥更大作用铺平了道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.