FI News 02/2019
LET’S TALK ABOUT: COMING FROM A VIRTUAL TO A REAL WORLD
Long time, no see – since our last Blogpost in December 2018 a lot has happened. Following up on our first Milestone Meeting with our project sponsor in November 2018, it was time for taking a closer look on what is going to be at the heart of the second half of the FreshIndex project. While 2018 was all about gathering data, one of the major challenges for the ongoing year will be the transfer from virtual space to the real world.
Wrap-up and Status Quo
The first phase of the FreshIndex research project focused on food modelling and simulation models to predict freshness of packed meat. Predictions were based on temperature profiles along the supply chain and hygiene factors on production time. At the same time, track and trace related questions were focusing on how to access or generate all the required data. For all those subdomains the consortium found possible solutions and verified them with software spikes and/or test series and – in the end – proved that FreshIndex or its vision is feasible in principle. A major challenge for the next phase of the project will be to bring all the created pieces together and prove that dependencies between them can be handled efficiently. Our defined goal is to verify the system to be created within a 2-month field test with real world data which will not only verify our models and assumptions but will additionally identify possible gaps in automatically providing the FreshIndex throughout the food supply chain. Here, a number of IT components are required for the next phases – e.g. the Virtual Supply Chain which was programmed and designed during 2018.
The Virtual Supply Chain (VSC)
The VSC a configurable simulator for food supply chains. It covers producers, distribution centres, chain stores and transports between those supply chain participants. For the FreshIndex project, the VSC has three main goals. Firstly, the VSC supports uniquely identifiable articles and therefore decrease complexity. Thus, able to start simple and consider “real world supply chains” progressively. Secondly the VSC is able to generate a huge amount of test data. With this data it is possible to evaluate scalability and performance characteristics of the system architecture. And thirdly, the VSC supports exceptional situations like defect sensors or high temperature which allows to also have a look at “non-happy” use cases.
However, in order to come from a purely virtual supply chain to the real world, real world data need to be included in the equation. Here, a close collaboration between arconsis, who responsible for the software side of the FreshIndex, and the working group “Cold Chain Management” at the University of Bonn, who is responsible for the collection and analysis of microbiological data, is crucial.
Engage in the FreshIndex Field Test
You are a service provider offering innovative quality measurement solutions or rapid tests for food safety and data quality?
If so, you are very welcome to be part of our field trial in August 2019. We are looking for companies to assure and asses quality of our data and the product along the supply chain. If you are interested in showcasing your solution to Metro as part of our field trial, please contact the FreshIndex team.
MEET THE PROJECT PARTNERS: University of Bonn
The working group ‘Cold Chain Management’ is part of the Institute of Animal Science at the University of Bonn. The group was founded 2003 by Prof. Dr. Judith Kreyenschmidt. The research group focuses on the optimization of food quality and safety of perishable products. One major research field is the reduction of food waste by implementing new technologies for enhancing the sustainability and resource efficiency in the food production sector. Besides the development of active and intelligent packaging solutions to prolong shelf life of perishable food, the group has long experience in the field food spoilage- and shelf life modeling.
The working group is responsible in the FreshIndex project for the characterization of the spoilage process of different meat products. This includes investigations to describe the effect of the most important influence factors on the spoilage process. The group also supports the development of the model to predict the freshness loss of the investigated products.
MEET THE FACES BEHIND