20131129 FFF El proyecto Foodmanufuture_Christophe Cotillon

2. 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

3. 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

4. The consortium
4

5. 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

6. Approach
6

7. Microsystems (MST): From a
chip… to an instrument
Component or
subsystem
wafer
on-line
device
portable
benchtop
Miniaturised and cost-effective instruments

8. 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

9. 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)

10. 10

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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)

18. 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)

19. 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)

20. Microorganism detection using
the example of µPCR

21. Trend from lab to in-line measurement:
Example of pathogene detection
21

22. 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

23. 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

24. 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

25. 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

26. 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
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