20131129 FFF El proyecto Foodmanufuture_Christophe Cotillon


Published on

20131129 FFF El proyecto Foodmanufuture_Christophe Cotillon

Published in: Technology, Business
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

20131129 FFF El proyecto Foodmanufuture_Christophe Cotillon

  1. 1. FoodMicroSystems A Roadmap Towards Applications in the Food Industry Workshop – Madrid (Spain), 29 November 2013 Christophe Cotillon Deputy Manager ACTIA 16, rue Claude Bernard, 75005 Paris, France Phone: +33 1 44088615, E-mail: c.cotillon@actia-asso.eu www.actia-asso.eu FoodMicroSystems has been supported by the European Union’s Seventh Framework Programme ([FP7/2007-2013] under grant agreement n°287634
  2. 2. Project ID FoodMicroSystems  European Commission funded Support Action (798 K€ EC contribution)  2 years from September 2011  Coordination: ACTIA (France)  9 partners  Objective: initiate the implementation of microsystems in food and drink sector  Main results: 4 roadmaps 3
  3. 3. The consortium 4
  4. 4. Overview Challenge Unite two remote areas  Food  Micro systems How? 13 meetings Website Promote cooperation between the two communities 3 technological roadmaps + 1 application roadmap 5 Reports Needs of food industry Potential of microsystems + consumer perception + ethics + regulation 5
  5. 5. Approach 6
  6. 6. Microsystems (MST): From a chip… to an instrument Component or subsystem wafer on-line device portable benchtop Miniaturised and cost-effective instruments
  7. 7. Food industry needs and demands • Food safety (fast, portable, cheap and easy-touse devices) • Food quality (continuous and simultaneous measurements of several parameters) • Food sustainability (water and energy consumption, cleaning operations…) • Authentification, traceability, detection of frauds, adulteration…) • Intelligent packaging 8
  8. 8. Where can MST be used? Foodchain monitoring and traceability: safety and quality assessment stages Farmers Recollection Industrials Transport Processing (transforming, poisoning) Retailers Consumers Transport Storage Consumption (degrading) to eat, or not to eat. Storage (active-evolving, degrading) Safety and Quality Assessment with MST MST contribution: closeness to the foodstuff & power of analysis & speed (multi-sensing, multipoint sensing, continuous monitoring, automation/non-specialist intervention)
  9. 9. 10
  10. 10. Synthesis table of technological needs for Microsystems development in the different activity of the dairy sector: Dairy sector activities Milk collection, transport, storage Treatment of milk Process optimization Ability indicator of milk to the growth of lactic acid bacteria Transformation Process optimization Ability indicator of milk to the clotting Control online of pH kinetic (acidification during cheesemaking, deacidification during ripening) Control online of the drainage in curd and cheeses Control online of clotting properties (firmness, rate of firming) Control of the maturity of cheeses during the ripening Control of the opening characteristics (hard cheeses) Conditioning Intelligent packaging Leak indicator (ripening under film, vacuum packaging) Cold logistics: Time/Temperature indicator Analyzing Thematics or Technologies Online indicative measurement of microbiological quality of products (Pathogens, Total Flora, Bacteriophage) Measure/evaluation of the lipolysis in milk Control of Measure of Measure/evaluation of the fermentation activities (lactates, volatile fatty acids) residual whey proteins Measure/evaluation of the mineralization (soluble and colloidal calcium) antibiotics denatured Measure of the rate of salt and its distribution on the farm Measure/evaluation of the proteolysis in cheese Cleaning Online indicative measurement of cleaning and/or disinfection efficiency Online indicative measurement of the presence of biofilms Traceability Miniaturized systems for products tracking along the production lines (Ex : RFID chips) Miniaturized systems for tracking the thermal history of milk 11
  11. 11. Microsystem Techn. Biosensors Application Volatile detection/quantification to monitor quality deterioration, e.g. in the headspace of the packaged product Food safety, usually off-line or Micro-organism near-line determination of detection/quantification pathogens and/or spoilage organisms Meat Food safety assurance and shelf life determination in combination with spoilage models Food safety assurance and shelf life determination in combination with spoilage models Spoilage detection Food safety assurance and shelf life determination in combination with spoilage models Detection of antibiotics, dioxins, etc. Detection of antibiotics (aquaculture) and environmental residues Detection of residues and environmental substances Micro-channel emulsification; inkjet emulsification/particlre production; production of fine chemicals Tracking and tracing Communication of product specific information to logistic systems in the chain and/or retail (cassier) or consumer systems (refrigerator, microwave) Volatile detection/quantification Aroma/Gas sensors and to monitor quality deterioration, e.g. in the headspace of the sensing systems packaged product pH sensors and sensing systems Beverages Detection of residues and bacterio- and mycotoxins Filtration, fractionation, emulsification using MST devices that combine uniformity with high accuracy Microfluidics Fruit & Vegetables Monitoring of storage Real time determination of Process control in dairy conditions and real time use-by-date of packaged industry and real time determination of use-by-date products determination of use-by-date of packaged products sampling Processing technology Dairy Real time determination of use-by-date of packaged products Food safety and regulatory Chemical contaminant compliance, usually off-line lab-ondetection/quantification a-chip in combination with Fish Process monitoring Food safety, spoilage detection and process monitoring (fermentation) Pasteurisation by filtration; fractionation of milk into constituents; high quality and/or multiple emulsions emulsification; ingredient production Chain management; primary production management; origine determination; authentication; communication of sensor data Chain management; time/temperature monitoring Removal of yeast or bacteria Ingredient production Indirect pathogen detection Fish freshness monitoring by via volatile by-products; volatiles; differentiation meat quality discrimination between fresh fish and according to escatol and frozen/thawed fish androsterona odours pH and other ion detection as potential contaminants in food; pH pH detection in pork meat sensors as part of e-tongues for for quality determination quality assurance Process control of dairy product factories Chain management Authentication; in combination with sensors: primary production management i.e. Fruit Rippenes monitoring by ethilene vapours detection Time/temperature monitoring identification of raw materials, for quality and antifraud in fruit juices, oils,.. Identification and quality control of beverages; antifraud,… 12
  12. 12. Functional trends Functional trends NEXUS Methodology device x func. x .... device 1 func. 2 func. 1 2000 2005 Functionality/performance Functionality/customer benefit Roadmapping methodology 2010 Product/Component trends Product/Component trends technology x device x .... technology 1 device 2 device 1 2000 2005 2010
  13. 13. Dairy technology technologies needed Dairy industry: from drivers topriorities Drivers Industry priorities Capabilities needed Devices needed Time Cost Control of purity Quality Efficient usage of resources Authenticity Reduction of waste Proven provenance Detection of Condition Cold Profiling & unwanted based filtration ripeness content maintenance Pathogen Other Fouling Other detection detection detection testing Higher priority Health Better emulsions Better emulsification technologies New Protein processing detection? technologies Lower priority
  14. 14. Detection of the detection of chemical Dairy Roadmap for chemical contamination, contamination, residuesotherother residues and and Functionality / customer benefit Lateral flow sensor Melamine Metal detector Mobile chromatographic systems Processing contaminants: chemicals or metal parts / chips from the equipment used Pesticides / Herbicides Lateral flow sensor Microfluidic lab-on-chip sensor Antibiotics Quantitative assays Lateral flow sensor MultiAnalyte Allergens Microfluidic labon-chip sensor Lactose Time 3 5 10 years
  15. 15. Devices/functions needed for cheese quality control Quality control for cheese Aromatic quality Functionality / customer benefit Gas sensors Ripeness / bacteria activity Biosensors Chemical sensors Profiling (origin) GC/MS Sensors for ions and organic molecules Physical Spectrometric Taste quality Colour Tactile sensors Physical sensors Dielectric sensors Imaging Tenderness / firmness Texture Holes / openings Mid infrared spectroscopy Imaging Ultrasound Integrate in package label Temperature / humidity Moisture and salt content 3 Time 5 10 years
  16. 16. Level of Integration/Functionality Technological Sensors gas sensors Gas trends for System Integration. Passive Filters, Fabry-Perot. Development of More efficient absorption cells Integrable low cost CMOS compatible IR emitters (< 1W) New materials for more performant IR detectors New polymer substrates + low temp. materials for ultra low power systems Integration with analog electronics, FPGAs,… Integration of low cost microhotplates on standard CMOS- SOI, < 10 mW Nanomaterials as postprocessing at wafer level New sensitive materials NanoWires, CNTs… for higher LOD: ppb 3 NDIR Optical Systems Ultra Low Power MOX Sensor Arrays MOX Sensors Arrays MOX Sensors 5 10 Time (years)
  17. 17. Level of Integration/Functionality E-nose Technological trends for e-noses Combination with complementary systems (GC…) Complete Sensing systems Integration of optimised sensor arrays Improvement of electronics control systems Simple e-nose for portability Better types of gas sensors: MOX, SAW, cantilever, optical,… Development of new olfactory models based on human perception 3 Better Data Processing algorithms 5 10 Time (years)
  18. 18. Level of Integration/Functionality Technological trends for Sensors sensors Bio-Chemical bio-chemical Novel microfluidics, sample processing, for avoiding culturing. FIA systems Better surface immobilisation techniques, membranes, magnetic beads, for multiple use New nano and biomaterials for improving selectivity and reducing interferences Bio Sensors Multi sensing integration FIA systems for making calibration easy Multiparame tric systems Chemical Sensors Non-silicon substrates for low cost Miniaturisation of chemical transducers, for portability New chemical membranes for higher sensitivity and fast response 3 5 10 Time (years)
  19. 19. Microorganism detection using the example of µPCR
  20. 20. Trend from lab to in-line measurement: Example of pathogene detection 21
  21. 21. Industry constraints • • • • • • Robustness of devices Reliability of measurements Compatibility with food processes Time to process information and provide results Cost per measurement Sampling strategy (number of measures, when, where, (pre)treatment of samples…) • Cleanability • Compatibility with current regulations for food 22
  22. 22. Consumer perception and ethical issues • • • • Limited trust towards the food chain Control of the technology Use to track consumers after purchase (privacy violation) Health concerns (chemical contamination, foreign particles…) • Incidence on the price of food product • Effects on environment (bio-accumulation of particles, packaging…) • Transparancy about application and clear regulatory frame 23
  23. 23. Overall conclusions from the Microsystems for Food Roadmapping => the food sector is a significant market to MST developers – MST can help the food sector to address its key challenges (safety, quality, authenticity and optimise the use of resources) – There are strong needs for new solutions (FMS has many examples in its reports) => FMS provides ideas for H2020 (Innovation projects) – Roadmaps on 3 sectors can be used as source of inspiration by the EC in H2020 24
  24. 24. MNT for Food – The way forward… • Opportunities for MNT: – – – – Technologies to increase shelflife & improve taste / nutritional value Even new food products are possible (e.g. through emulsification) Bring Lab analytics to the manufacturing line Re-use results from other sectors (medical) research • How to move forward: – Funding: national, EC - coordinate ICT and food funding? – Networking / communication along the “MNT - Food industry” – Continue FoodMicroSystems roadmapping process 25
  25. 25. Thank you for your attention! Preliminary FoodMicroSystems roadmaps have been published at: http://www.foodmicrosystems.eu/?page_id=1159 FoodMicroSystems: EC-funded Coordination Action to provide a Roadmap of the "Microsystems for Food" Sector www.foodmicrosystems.eu 26