Project Details
Description
Hybrid modelling (HM) is a field that is developing fast. The HM approach can be a powerful tool to support development of more sustainable processing practices, improved product design etc. HM involves integrating knowledge-based physics, chemistry, rheology or other domain knowledge with data-derived insights, which reduces data requirements, improves quality and ease of extrapolation, and allows for predictions that neither model could make alone.
In this project cases and approaches are developed to meaningful apply HM in the domain of food and biobased products.
| Status | Active |
|---|---|
| Effective start/end date | 1/01/26 → 31/12/26 |
LVVN programmes
- KB-54 Sustainable Nutrition & Health
- Kennisbasis onderzoek (KB)