modelling

Modern food science is supported by reliable research outcomes depicted or confirmed by data modelling and probability science. Although different types of models can be developed in food science, their objectives mostly revolve around explaining or representing physical, chemical, or biological phenomena in foods or food processes and/or estimating meaningful parameters that are necessary for simulation, prediction, control applications, or optimization/intervention strategies.

In order to design effective public health strategies, and, in particular, effective food safety interventions to reduce the burden of foodborne disease, the most important sources of enteric illnesses should be identified. Both case-control and …