Development of digital twin for contact cooking of minced meat

Context: Approximately 20–25% of foodborne illness outbreaks can be attributed to the consumption of undercooked poultry or meat [1], [2], [3]. The World Health Organization highlights that Salmonella, Campylobacter, and enterohaemorrhagic E. coli are among the most common foodborne pathogens, with undercooked meat being a significant source.  It presents a challenging trade-off between ensuring food safety (through sufficient heat treatment to eliminate pathogenic bacteria) and preserving organoleptic qualities (such as taste, texture, and appearance) by avoiding overcooking.

Main objectiv of the PhD: The objective of this thesis is to develop a digital twin for the thermal contact cooking of minced meat.

About the research lab: This position will be based in the ModIC (Modelling and Computer based Engineering) team at SayFood JRU (Paris-Saclay Food and Bioproduct Engineering Joint Research Unit), with strong interactions with MIA JRU Paris Saclay (Paris Saclay Applied Mathematics and Computer Science Joint Research Unit).

Location: Unité mixte de recherche SayFood, campus Agro Paris-Saclay, Palaiseau (91120), FRANCE
Application deadline: 15 July 2025
Starting date: October 2025

Contacts: emmanuel.bernuau@agroparistech.fr ; arnesh.palanisamy@agroparistech.fr

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