Webinar on "VIMMP multiscale workflow for the simulation of food emulsion - From atoms to industrial-scale devices", Dec 9, 2020 / 10:00 CET


Webinar of the EMMC related project VIMMP

Date: 09.12.202009.12.2020
Organisers: EMMC and H2020 project "VIMMP"



Webinar Series

The EMMC continues the "Webinar Series" and would like to invite you to the next on December 9, 2020 at 10:00 CET.


"VIMMP multiscale workflow for the simulation of food emulsion  - From atoms to industrial-scale devices"
December 9, 2020 / 10:00 CET / Duration: 1 hour

Presentation and Recording will be provided  in EMMC Forum event post



In this webinar the multiscale modelling workflow for the simulation of food emulsions developed within the European project VIMMP will be presented.

Mayonnaise will be used as case study, although the methodology can be applied to many other types of food emulsions. In the workflow molecular dynamics is used to characterize some of the surface active molecules included in the recipe, namely the lipoprotein apovitellin. These simulations are used to construct a coarse-grained model based on dissipative particle dynamics, aimed at the estimation of important interfacial properties. These are then used in a population balance model, linked to a computational fluid dynamics model and a finite-element rheology model.

These two latter models are employed to simulate the flow field in high shear industrial devices, typically employed to produce the emulsion, and to simulate and predict the rheology of the emulsion. The final multiscale model is capable of predicting the droplet size distribution of the product, which highly influences its stability and shelf-life.


Speakers (order of appearance)

Gianluca Boccardo (POLITO)
Adam Kowalski (Unilever)
Marco Trofa (Unina)
Marco Ferrari (POLITO)
Javier Diaz Branas (EPFL)
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