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45

CV Kamal Kansou


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.


Journal articles18 documents

  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Kondjoyan, et al.. A digital learning tool based on models and simulators for food engineering (MESTRAL). Journal of Food Engineering, Elsevier, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩. ⟨hal-02980650⟩
  • Geneviève Gésan-Guiziou, Aude Alaphilippe, Mathieu Andro, Joël Aubin, Christian Bockstaller, et al.. Annotation data about multi criteria assessment methods used in the agri-food research: The French national institute for agricultural research (INRA) experience. Data in Brief, Elsevier, 2019, 25, pp.104204. ⟨10.1016/j.dib.2019.104204⟩. ⟨hal-02263853⟩
  • Ilija Djekic, Alen Mujčinović, Aleksandra Nikolić, Anet Režek Jambrak, Photis Papademas, et al.. Cross-European initial survey on the use of mathematical models in food industry. Journal of Food Engineering, Elsevier, 2019, Journal of Food Engineering, 261, pp.109-116. ⟨10.1016/j.jfoodeng.2019.06.007⟩. ⟨hal-02265749⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes. Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion. Journal of Food Engineering, Elsevier, 2019, 246, pp.160-178. ⟨10.1016/j.jfoodeng.2018.11.006⟩. ⟨hal-01990152⟩
  • Veronica Nessi, Agnès Rolland-Sabaté, Denis Lourdin, Frederic Jamme, Chloé Chevigny, et al.. Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR. Carbohydrate Polymers, Elsevier, 2018, 194, pp.80-88. ⟨10.1016/j.carbpol.2018.04.030⟩. ⟨hal-02622187⟩
  • Cesar Arturo Aceves-Lara, Violaine Athès, Patrice Buche, Guy Valle, Vincent Farines, et al.. The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. Innovative Food Science and Emerging Technologies, Elsevier, 2018, Food Science and Technology in France: INRA’s contribution to this area, 46, pp.54-64. ⟨10.1016/j.ifset.2017.10.006⟩. ⟨lirmm-01651998⟩
  • Kamal Kansou, Caroline Rémond, Gabriel Paës, Estelle Bonnin, Jean Tayeb, et al.. Testing scientific models using qualitative reasoning: Application to cellulose hydrolysis. Scientific Reports, Nature Publishing Group, 2017, 7, ⟨10.1038/s41598-017-14281-4⟩. ⟨hal-02625445⟩
  • Kamal Kansou, Alain Buleon, Catherine Gérard, Agnès Rolland-Sabaté. Amylolysis of maize mutant starches described with a fractal-like kinetics model.. Carbohydrate Polymers, Elsevier, 2015, 123, pp.266-274. ⟨10.1016/j.carbpol.2015.01.052⟩. ⟨hal-02633436⟩
  • Kamal Kansou, Alain Buleon, Catherine Gérard, Agnès Rolland-Sabaté. Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics. Carbohydrate Polymers, Elsevier, 2015, 133, pp.497 - 506. ⟨10.1016/j.carbpol.2015.07.042⟩. ⟨hal-02640249⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. A phenomenological model of starch expansion by extrusion. Rhéologie, Groupe français de rhéologie, 2015, 27, pp.24-33. ⟨hal-01410168⟩
  • Rémi Gaudin, Kamal Kansou, J. C. Payan, Anne Pellegrino, Christian Gary. A water stress index based on water balance modelling for discrimination of grapevine quality and yield. Journal International des Sciences de la Vigne et du Vin, 2014, 48 (1), pp.1-9. ⟨hal-02635748⟩
  • Guy Della Valle, Hubert Chiron, Lucio Cicerelli, Kamal Kansou, Katia Katina, et al.. Basic knowledge models for the design of bread texture. Trends in Food Science and Technology, Elsevier, 2014, 36 (1), pp.5-14. ⟨10.1016/j.tifs.2014.01.003⟩. ⟨hal-02631770⟩
  • Kamal Kansou, Hubert Chiron, Guy Della Valle, Amadou Ndiaye, Philippe Roussel. Predicting the quality of wheat flour dough at mixing using an expert system. Food Research International, Elsevier, 2014, 64, pp.772-782. ⟨10.1016/j.foodres.2014.08.007⟩. ⟨hal-02638177⟩
  • Kamal Kansou, Bert Bredeweg. Hypothesis assessment with qualitative reasoning: Modelling the Fontestorbes fountain. Ecological Informatics, Elsevier, 2014, 19, pp.71-89. ⟨10.1016/j.ecoinf.2013.10.007⟩. ⟨hal-02635545⟩
  • Kamal Kansou, Hubert Chiron, Guy Della Valle, Amadou Ndiaye, Philippe Roussel, et al.. Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability. Food and Bioprocess Technology, Springer, 2013, 6 (8), pp.2150 - 2164. ⟨10.1007/s11947-012-0854-1⟩. ⟨hal-02644428⟩
  • Kamal Kansou, Tim Nuttle, Katie Farnsworth, Bert Bredeweg. How plants changed the world: Using qualitative reasoning to explain plant macroevolution's effect on the long-term carbon cycle. Ecological Informatics, Elsevier, 2013, 17, pp.117 - 142. ⟨10.1016/j.ecoinf.2013.02.004⟩. ⟨hal-02645439⟩
  • Guy Della Valle, Nathalie Perrot, Cédric Baudrit, Patrice Buche, Kamal Kansou, et al.. L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur les procédés de la chaîne alimentaire et aider à la décision.. Innovations Agronomiques, INRAE, 2012, 19, pp.107-116. ⟨lirmm-00764369⟩
  • Aamir Shehzad, Hubert Chiron, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, et al.. Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions. Food Research International, Elsevier, 2010, 43 (8), pp.1999-2005. ⟨10.1016/j.foodres.2010.05.019⟩. ⟨hal-02665363⟩

Book sections3 documents

  • Magdalena Kristiawan, Kamal Kansou, Guy Della Valle. Integration of basic knowledge models for the simulation of cereal foods processing and properties. Measurement, 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⟩. ⟨hal-02789772⟩
  • Hubert Chiron, Kamal Kansou, Amadou Ndiaye, Philippe Roussel. Démarches de formulation des farines de blé appliquées à la panification. Science culinaire : Matière, procédés et dégustation, 400 p., 2014, Echelles. ⟨hal-02801536⟩
  • Marcello Donatelli, Graham Russel, Andrea Emilio Rizzoli, Marco Acutis, Myriam Adam, et al.. A component-based framework for simulating agricultural production and externalities: Environmental and agricultural modelling: integrated approaches for policy impact assessment. Environmental 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⟩. ⟨hal-02823548⟩

Reports1 document

  • M. Donatelli, F.K. van Evert, B. Rutgers, M. Trevisan, F. Ewert, et al.. Agricultural production and externalities simulator (APES) prototype to be used in Prototype 1 of SEAMLESS-IF. [Technical Report] 28, 2007. ⟨hal-02818049⟩

Theses1 document

  • Kamal Kansou. Elaboration d'un système à base de connaissances hétérogènes pour la panification française. Ingénierie des aliments. Université de Nantes, 2010. Français. ⟨tel-02819273⟩

Conference papers22 documents

  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Marc Kondjoyan, et al.. Food process models for training purpose through knowledge engineering methods. ICEF13 - 13th International Congress on Engineering and Food, Sep 2019, Melbourne, Australia. ⟨hal-03125592⟩
  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Marc Kondjoyan, et al.. 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. ⟨hal-03173776⟩
  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Marc Kondjoyan, et al.. Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances. SFGP 2019, Oct 2019, Nantes, France. ⟨hal-03173861⟩
  • Veronica Nessi, Agnès Rolland-Sabaté, Frédéric Jamme, Chloé Chevigny, Kamal Kansou. Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR. Starch Convention, Apr 2019, Detmold, Germany. ⟨hal-03356039⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes. Phenomenological model of maize starches expansion by extrusion. ESAFORM 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⟩. ⟨hal-01414766⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes. Phenomenological Model of Maize Starches Expansion by Extrusion. 19th International Conference on Material Forming (esaform 2016), Apr 2016, Nantes, France. pp.UNSP 180002. ⟨hal-03331453⟩
  • Kamal Kansou, Bert Bredeweg. Investigating cellulose degradation: placing Qualitative reasoning in the process. 1. International Workshop on Capturing Scientific Knowledge, Oct 2015, Palisades, United States. 6 p. ⟨hal-02797809⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye. 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. ⟨hal-02798651⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. Modelling starch expansion by twin screw extrusion. Ludovic Club, SCC Company, Mar 2015, Lyon, France. ⟨hal-03331460⟩
  • Amadou Ndiaye, Philippe Roussel, Hubert Chiron, Guy Della Valle, Christophe Fernandez, et al.. Harmonisation de langage métier et transfert de connaissances : exemple de la panification française. 1. 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⟩. ⟨hal-01219565⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou. 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. ⟨hal-02791920⟩
  • Guy Della Valle, Hubert Chiron, Lucio Cicerelli, Kamal Kansou, Kati Katina, et al.. Basic knowledge models for the processing of bread as a solid foam. 17. 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⟩. ⟨hal-02741556⟩
  • Alexis Rebeyrol, Amadou Ndiaye, Patrice Buche, Abdellatif Barakat, Cédric Baudrit, et al.. Knowledge book on lignocellulose deconstruction: an INRA project to identify key actions in research on biorefineries. 3. Symposium on Biotechnology Applied to Lignocellulose, Oct 2014, Concepcion, Chile. ⟨10.13140/2.1.1299.3607⟩. ⟨hal-01195521⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. Coupling phenomenological model of expansion with mechanical model of starchy products extrusion. 49. congrès du Groupe Français de Rhéologie: Rhéologie et approches mul physiques couplées, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2014, Grenoble, France. ⟨hal-01190146⟩
  • Kamal Kansou, Hubert Chiron, Philippe Roussel, Guy Della Valle, Amadou Ndiaye. Qualitative modelling of breadmaking process: evaluation of the mixing operation. A Lunch Box for Tomorrow : An interactive combination of integrated analysis and specialized knowledge of food, 2012, Montpellier, France. ⟨hal-01219002⟩
  • Kamal Kansou, G. Della Valle, Amadou Ndiaye. expertise et fonctions qualitatives. 23es journées francophones d'ingénierie des connaissances, Jun 2012, Paris, France. pp.191. ⟨hal-00714824⟩
  • Kamal Kansou, Guy Della Valle, Amadou Ndiaye. Integrating expert knowledge in cereal food manufacturing processes. 11. Biennial Conference on Engineering Systems Design and Analysis (ESDA2012), Jul 2012, Nantes, France. ⟨10.1115/ESDA2012-82954⟩. ⟨hal-02744466⟩
  • Kamal Kansou, Bert Bredeweg. Hypothesis assessment with qualitative reasoning: modelling a periodic spring. 25. International Workshop on Qualitative Reasoning, Universitat Politècnica de Catalunya (Barcelona) (UPC). Barcelone, ESP. ESADE; FME OSRM ; mae2., Jun 2011, Barcelone, Spain. ⟨hal-02746641⟩
  • Cédric Baudrit, Patrice Buche, Guy Della Valle, Sébastien Destercke, Kamal Kansou, et al.. Knowledge Engineering, a Useful Tool for Integrating Food Chain. 6th International CIGR Technical Symposium, Apr 2011, Nantes, France. ⟨lirmm-00611959⟩
  • Aurélie Metay, Christian Gary, Eric Casellas, Aude Ripoche, Kamal Kansou, et al.. 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. ⟨hal-02755050⟩
  • Laurent Chaunier, Hubert Chiron, Guy Della Valle, Maren Bonnand-Ducasse, Kamal Kansou, et al.. A reverse engineering approach of french breadmaking for nutritional purposes. 12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), 2009, Marseille, France. ⟨hal-01219000⟩
  • Kamal Kansou, Guy Della Valle, Amadou Ndiaye. Qualitative modelling to prospect expert's reasoning. 4. Starting AI Researchers' Symposium, 2008, Patras, Greece. ⟨10.3233/978-1-58603-893-9-94⟩. ⟨hal-02756210⟩