Modelling and optimization in menu planning

ECTS points:


Course number:

Course Description


Models, modelling and basics of optimization in food science and nutrition. The importance of DRI recommendations for groups and individuals – in analysis, planning and optimization. Application of recommendations in optimization of meal/menu or new product planning. Food composition databases (FCDBs) and their application in the menu planning. Basics of linear optimization and the simplex method. Pareto optimization. Overview of software’s for optimization, programming and menu analysis. Application of optimization in meal/menu planning and creating of a new product. Basics of fuzzy optimization. Planning menu/meal or new products for individuals, groups, and people with different needs (diabetics, athletes and the like).

Teaching methods and learning outcomes:

After completion of lectures, seminars and exercises, the course continues as an E-course (on: Each PhD student becomes individual tasks (related to his work) to adopted following skills:

  • Distinguish, analyze and comment the data, information as variables and parameters used in different food science and nutrition models
  • Describe, define, design and construct a FCDB with and/or without thermal treatment, and to use it with the ethical responsibility in shaping different diet plans and/or new products
  • Systematic understanding, designing and adapting of research problems in designing of meals/menus for different users (for example, adapting the program to a different gender, age, physical activity, etc.) and also apply the specified in planning of new products
  • Formulate, solve and evaluate the tasks that apply linear optimization and fuzziness in nutrition with detailed analysis and the presentation of their findings.


Teaching:   Hours
lectures 10
seminars 10
exercises 5



Description of how to meet the obligations

After completion of lectures, seminars and specific exercises, the module continues as an E-course ( and with the help of materials available in the E-course (reviewed script and additional materials) the PhD students receive specifically created, three tasks, from their field of research or work.

Each task carries a certain number of points and includes:

  1. review of the scientific literature, design and evaluation of models and modeling (food science/nutrition)
  2. the second task - extraction and preparation of  important parameters in meals/menu planning and / or planning of new products
  3. Final task is concentrated on the application of modeling in food science and nutrition with optimization plans for diets and / or new products

The oral exam is aimed to give the student the opportunity to present and explain his submissions (tasks in the E-course) that should also show their knowledge of modeling and optimization terminology and the ethical responsibility in evaluation of their results.


1. Kurtanjek, Ž., Gajdoš Kljusurić, J. (2014) Statistical modelling of anthropometric characteristics evaluated on nutritional status. U Mathematical and Statistical Methods in Food Science and Technology (ur. Granato, D. i Ares, G.) John Wiley and Sons, Oxford, UK. pp. 285 – 302.
2. Gajdoš Kljusurić, J., Rumora, I., Kurtanjek, Ž. (2012) Application of Fuzzy Logicin Diet Therapy – Advantages of Application. U Fuzzy Logic – Emerging Technologies and Applications (Ed. Dadios, E.P.), InTech, Rijeka.
3. Orešković, P., Gajdoš Kljusurić, J., Šatalić, Z. (2015). Computer-generated vegan menus: the importance of FCDB choice. Journal of Food Composition and Analysis 37, 112-118.
4. Gajdoš Kljusurić, J., Benković, M., Bauman, I. (2015) Classification and Processing Optimization of Barley Milk Production Using NIR Spectroscopy, Particle Size, and Total Dissolved Solids Analysis. Journal of Chemistry. 2015, 1-7.
5. Koh, Eunsook T., Owen, Willis L. Introduction to Nutrition and Health Research. Springer, 2000.
6. Tijskens, L.M.M. (Editor), Hertog, M.L.A.T.M. (Editor), Nicolai, B.M. (Editor) (2001) Food Process Modelling. Woodhead Publishing.