K+F, palyazatok



Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste

This project aims to optimize processes in the baking industry with computer models to minimize food waste, energy consumption and CO2 emission. The proposed solution reduces energy and raw material consumption by optimizing the various production steps, and also improves production planning by forecasting demand.

By doing so, food waste, energy consumption and production costs can be reduced, thereby supporting small and medium-sized enterprises of the European bakery industry.

Experts in bakery technology, computer technology and food production will develop a tool by assessing consumer needs and analyzing production data to improve the competitiveness of modern and traditional European bakeries in the digital age.

Financial support: EIT Food

Project period: January 2020 – December 2021

PrO4Bake on EIT Food:

Further information:

dr. András Sebők

Tel: +36 1 433 1470
E-mail: a.sebok@campdenkht.com