Soft computing applications in food technology

Tsv. Tsvetkov, P. Metodieva, Y. Todorov, M. Doneva, I. Nacheva

Abstract: This paper describes the potentials of the application of modern soft computing techniques into development stage of contemporary food products. Recently, soft computing has been extensively studied and applied for scientific research and engineering purposes. In biological and food engineering, researchers have developed methods of fuzzy logic, artificial neural networks, genetic algorithms, decision trees, and support vector machines to study complex characteristics of many products in order to be adopted cost effective measures satisfying the production constraints and consumer expectations.

Keywords: food; food composition; food mycology; fuzzy systems; neural networks; soft computing

Date published: 2019-02-27