Abstract：
Meeting food safety requirements without jeopardizing quality attributes or sustainability involves adopting a holistic perspective of food products, their manufacturing processes and their storage and distribution practices. The virtualization of the food supply chain offers opportunities to evaluate, simulate, and predict challenges and mishaps potentially contributing to present and future food safety risks. Food systems virtualization poses several requirements: (1) a comprehensive framework composed of instrumental, digital, and computational methods to evaluate internal and external factors that impact food safety; (2) nondestructive and real-time sensing methods, such as spectroscopic-based techniques, to facilitate mapping and tracking food safety and quality indicators; (3) a dynamic platform supported by the Internet of Things (IoT) interconnectivity to integrate information, perform online data analysis and exchange information on product history, outbreaks, exposure to risky situations, etc.; and (4) comprehensive and complementary mathematical modeling techniques (including but not limited to chemical reactions and microbial inactivation and growth kinetics) based on extensive data sets to make realistic simulations and predictions possible. Despite current limitations in data integration and technical skills for virtualization to reach its full potential, its increasing adoption as an interactive and dynamic tool for food systems evaluation can improve resource utilization and rational design of products, processes and logistics for enhanced food safety. Virtualization offers affordable and reliable options to assist stakeholders in decision-making and personnel training. This chapter focuses on definitions and requirements for developing and applying virtual food systems, including digital twins, and their role and future trends in enhancing food safety.
摘要：
在不损害质量属性或可持续性的情况下满足食品安全要求涉及采用食品的整体观点，他们的制造过程以及他们的存储和分销实践。食品供应链的虚拟化为评估、模拟,并预测可能导致当前和未来食品安全风险的挑战和事故。食品系统虚拟化提出了几个要求：(1)一个由工具性、数字,和计算方法，以评估影响食品安全的内部和外部因素；（2）无损和实时传感方法，例如基于光谱的技术，促进绘制和跟踪食品安全和质量指标；（3）由物联网（IoT）互连支持的动态平台，以集成信息，执行在线数据分析并交换有关产品历史的信息，爆发,暴露在危险的情况下，等。；（4）基于广泛的数据集的全面和互补的数学建模技术（包括但不限于化学反应和微生物灭活和生长动力学），以使现实的模拟和预测成为可能。尽管目前在数据集成和虚拟化技术技能方面存在局限性，但要充分发挥其潜力，它越来越多地作为食品系统评估的交互式和动态工具，可以提高资源利用率和产品的合理设计，流程和物流，以增强食品安全。虚拟化提供了经济实惠且可靠的选项，可帮助利益相关者进行决策和人员培训。本章重点介绍开发和应用虚拟食物系统的定义和要求，包括数字双胞胎,以及它们在加强食品安全方面的作用和未来趋势。
