
Kamal Kansou
- Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA)
Presentation
Methods for assessment of food or bio-based materials in bioeconomy systems
Transformations of plant-based products, either for food or for bio-based materials, must be driven by bioeconomy principles, such as healthier foods, improve re-using, recycling of products. To effectively link these overaching principles to the processing of complex biologicial entities like plant materials (starch, proteins, plant cell wall, wheat flour) is a quite challenging goal, that can benefit from suitable modeling and knowledge engineering method. A part of my research consists in designing and adapting these methods to capture the heterogeneous knowledge about plant-based processing such as technological knowledge about the process conditions – flour specifications and kneading conditions – and the dough sensory properties. To do so I favor knowledge engineering, combing knowledge elicitation and knowledge representation techniques e.g. qualitative reasoning, but also more classical data analysis and modelling techniques.
Dr. Kamal Kansou is currently researcher at INRAE Nantes. He has got an engineering degree in agronomy and a PhD in process engineering from the University of Science and Technologies of Nantes (France) in 2010. His thesis work involved the symbolic representation of know-how associated with breadmaking. He was one of the authors of an expert system about the baking test, called Ascopain. From 2010 to 2011 he was postdoctoral fellow at the Informatics Institute of the University of Amsterdam during which he worked on the Qualitative Reasoning modelling. His current research involves the development of data-based and knowledge-based models applied to food or biomass processing.
Publications
Publications
Integration of basic knowledge models for the simulation of cereal foods processing and propertiesMeasurement, Modeling and Automation in Advanced Food Processing, 161, Editions Springer, 2017, Advances in Biochemical Engineering Biotechnology, 978-3-319-60109-0. ⟨10.1007/10_2017_10⟩
Book sections
hal-02789772
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Démarches de formulation des farines de blé appliquées à la panificationScience culinaire : Matière, procédés et dégustation, 400 p., 2014, Echelles
Book sections
hal-02801536
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A component-based framework for simulating agricultural production and externalitiesEnvironmental and agricultural modelling: : integrated approaches for policy impact assessment, Springer Science - Business Media Deutschland GmbH, 322 p., 2010, 978-90-481-3619-3 978-90-481-3618-6. ⟨10.1007/978-90-481-3619-3_4⟩
Book sections
hal-02823548
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Agricultural production and externalities simulator (APES) prototype to be used in Prototype 1 of SEAMLESS-IF[Technical Report] 28, 2007
Reports
(Technical report)
hal-02818049
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Elaboration d'un système à base de connaissances hétérogènes pour la panification françaiseIngénierie des aliments. Université de Nantes, 2010. Français. ⟨NNT : ⟩
Theses
tel-02819273
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Mousses extrudés à base d’amidon pour des biomatériaux générateurs de glucoseGDR Dumbio, Jun 2024, Le Havre, France
Conference papers
hal-04674780
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The role of wheat flour minor components in water absorption17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France
Conference papers
hal-04826735
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STARCH HYDROLYSIS BY AMYLASE: A CLOSE LOOK AT THE FIRST-ORDER REACTION RATE CONSTANTEPNOE 2023, Sep 2023, Graz, Austria
Conference papers
hal-04694222
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Conception d'un Outil de Diagnostic: Application à l'Essai de Panification en Industrie BoulangèreJFRB 2023 : 11èmes Journées Francophones sur les Réseaux Bayésiens et les Modèles Graphiques Probabilistes, Jun 2023, Nantes, France
Conference papers
hal-04190423
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Food models diffusion for Knowledge transfer14th edition of the International Congress on Engineering and Food (ICEF14), ICEF, Jun 2023, Nantes, France. pp.603
Conference papers
hal-04669427
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Grounding Causality in Bayesian Networks Using Qualitative ReasoningQR@ECAI23, Sep 2023, Krakow, Poland
Conference papers
hal-04401966
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Evaluation rhéologique de pâtes boulangères et relation avec leur comportement au cours de la fermentation55ème Congrès de Groupe Francaise de Rheologie (GFR), Groupe Francaise de Rheologie (GFR), Oct 2022, Bordeaux, France
Conference papers
hal-04575281
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Defining small-scale biorefineries based on a multi-factorial statistical typologyThe European Biomass Conference & Exhibition, EUBCE, Apr 2021, Marseille, France
Conference papers
hal-03348883
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SCREENING AND INVESTIGATING STARCH STRUCTURE AND ENZYMATIC DEGRADABILITY IN A WHEAT MAGIC POPULATIONEPNOE 2021, Oct 2021, Nantes, France
Conference papers
hal-04694200
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VISUALIZING FOODMC COST NETWORK, GRAPH DATABASE AND VISUALIZATION WEB TOOLFOODSIM, Sep 2020, Ghent, Belgium
Conference papers
hal-03348860
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Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France
Conference papers
hal-03173776
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Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMRStarch Convention, Apr 2019, Detmold, Germany
Conference papers
hal-03356039
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Food process models for training purpose through knowledge engineering methods13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia
Conference papers
hal-03125592
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Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissancesSFGP 2019, Oct 2019, Nantes, France
Conference papers
hal-03173861
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Phenomenological Model of Maize Starches Expansion by Extrusion19th International Conference on Material Forming (esaform 2016), Apr 2016, Nantes, France. pp.UNSP 180002
Conference papers
hal-03331453
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Phenomenological model of maize starches expansion by extrusionESAFORM 2016, Ecole Centrale de Nantes (ECN). Nantes, FRA. University of Zaragoza - Universidad de Zaragoza (Zaragoza), ESP., Apr 2016, Nantes, France. pp.180002, ⟨10.1063/1.4963605⟩
Conference papers
hal-01414766
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Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015)Séminaire Intégration des Connaissances et des Modèles (INCOM - CEPIA INRA), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2015, Paris, France
Conference papers
hal-02798651
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Investigating cellulose degradation: placing Qualitative reasoning in the process1. International Workshop on Capturing Scientific Knowledge, Oct 2015, Palisades, United States. 6 p
Conference papers
hal-02797809
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Modelling starch expansion by twin screw extrusionLudovic Club, SCC Company, Mar 2015, Lyon, France
Conference papers
hal-03331460
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Coupling phenomenological model of expansion with mechanical model of starchy products extrusion49. congrès du Groupe Français de Rhéologie: Rhéologie et approches mul physiques couplées, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2014, Grenoble, France
Conference papers
hal-01190146
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Knowledge book on lignocellulose deconstruction: an INRA project to identify key actions in research on biorefineries3. Symposium on Biotechnology Applied to Lignocellulose, Oct 2014, Concepcion, Chile. ⟨10.13140/2.1.1299.3607⟩
Conference papers
hal-01195521
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Basic knowledge models for the processing of bread as a solid foam17. Conference of the European-Scientific-Association-on-Material-Forming (ESAFORM), May 2014, Espoo, Finland. pp.8, ⟨10.4028/www.scientific.net/KEM.611-612.901⟩
Conference papers
hal-02741556
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Harmonisation de langage métier et transfert de connaissances : exemple de la panification française1. Colloque International CIA « Connaissances et Informations en Action » « Transfert et organisation des connaissances en contexte », May 2014, Bordeaux, France. ⟨10.13140/2.1.3789.7283⟩
Conference papers
hal-01219565
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Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp')Séminaire Intégration des Connaissances et des Modèles (INCOM), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2014, Paris, France
Conference papers
hal-02791920
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expertise et fonctions qualitatives23es journées francophones d'ingénierie des connaissances, Jun 2012, Paris, France. pp.191
Conference papers
hal-00714824
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Integrating expert knowledge in cereal food manufacturing processes11. Biennial Conference on Engineering Systems Design and Analysis (ESDA2012), Jul 2012, Nantes, France. ⟨10.1115/ESDA2012-82954⟩
Conference papers
hal-02744466
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Qualitative modelling of breadmaking process: evaluation of the mixing operationA Lunch Box for Tomorrow : An interactive combination of integrated analysis and specialized knowledge of food, 2012, Montpellier, France
Conference papers
hal-01219002
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Hypothesis assessment with qualitative reasoning25. International Workshop on Qualitative Reasoning, Universitat Politècnica de Catalunya (Barcelona) (UPC). Barcelone, ESP. ESADE; FME OSRM ; mae2., Jun 2011, Barcelone, Spain
Conference papers
hal-02746641
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Knowledge Engineering, a Useful Tool for Integrating Food Chain6 CIGR - 6th International Symposium on “Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management”, Apr 2011, Nantes, France
Conference papers
lirmm-00611959
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Modelling cover-cropped vineyards with APES: a modular simulation platform.Integrated Assessment of Agriculture and Sustainable Development (AgSAP) 2009, Mar 2009, Egmond aan Zee, Netherlands
Conference papers
hal-02755050
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A reverse engineering approach of french breadmaking for nutritional purposes12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), 2009, Marseille, France
Conference papers
hal-01219000
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Qualitative modelling to prospect expert's reasoning4. Starting AI Researchers' Symposium, 2008, Patras, Greece. ⟨10.3233/978-1-58603-893-9-94⟩
Conference papers
hal-02756210
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