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Food Industry 4.0
Emerging Trends and Technologies in Sustainable Food Production and Consumption
- 1st Edition - April 15, 2024
- Editor: Abdo Hassoun
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 5 5 1 6 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 5 5 1 7 - 8
Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food pois… Read more
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Request a sales quoteDevelopments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.
- Provides a comprehensive view of Industry 4.0 technologies as applied to the food industry
- Covers the most trend topics related to novel foods in the light of emerging innovations and developments
- Discusses how implementing innovative technologies holds significant potential to increase efficiency and value added, save time and cost, and increase profitability in various food sectors
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Quality and Safety (but not limited to), Microbiology, Chemistry, Physics, Biology, and Engineering. Undergraduate, master, PhD and post-doctoral students as well as professionals, technicians, staff members and researchers in related areas with interest in develop professional, research, and lecturing activities related to Food Science and Technology and related knowledge
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- Chapter 1. Industry 4.0 technologies: principles and applications in agriculture and the food industry
- Abstract
- 1.1 Introduction
- 1.2 The fourth industrial revolution
- 1.3 Precision agriculture and smart farming: application of Industry 4.0 technologies in agriculture
- 1.4 Smart factory: application of Industry 4.0 technologies in the food industry
- 1.5 Conclusion
- References
- Further reading
- Chapter 2. Industry 4.0 and food sustainability: role of automation, digitalization, and green technologies
- Abstract
- 2.1 Introduction
- 2.2 Interplay between Industry 4.0 technologies and food sustainability
- 2.3 Green food processing for reducing, preventing, and valorizing processing side streams
- 2.4 Fermentation and food sustainability
- 2.5 Industry 4.0 technologies and food waste
- 2.6 Conclusion
- References
- Chapter 3. Food Quality 4.0: contribution to sustainability
- Abstract
- 3.1 Introduction
- 3.2 Definition and concepts
- 3.3 Conventional methods and technologies
- 3.4 Food quality sensors
- 3.5 Artificial intelligence, machine learning, and Big Data
- 3.6 Recommendations and future trends
- 3.7 Conclusions
- References
- Chapter 4. Food Safety 4.0
- Abstract
- 4.1 Introduction
- 4.2 Emerging trends in sustainable food production and consumption: One Health concept
- 4.3 Food safety management
- 4.4 Emerging technologies in food safety
- 4.5 Food safety strategies for the use of digital tools
- 4.6 Discussion
- 4.7 Conclusion
- Acknowledgments
- References
- Chapter 5. Food Traceability 4.0
- Abstract
- 5.1 Introduction
- 5.2 Radiofrequency identification technology for Food Traceability 4.0
- 5.3 Blockchain for Food Traceability 4.0
- 5.4 Conclusion
- Acknowledgment
- References
- Chapter 6. Food processing and preservation in the Food Industry 4.0 era
- Abstract
- 6.1 Introduction
- 6.2 Emerging food processing
- 6.3 Modeling in Food Industry 4.0
- 6.4 Digitalization in Food Industry 4.0
- 6.5 Challenges and future directions
- References
- Chapter 7. Robotics as key enabler technology in Food Industry 4.0 and beyond
- Abstract
- 7.1 Introduction
- 7.2 Enablers of robotics
- 7.3 Fourth industrial revolution
- 7.4 Internet of Things
- 7.5 Food processing and handling
- 7.6 Robots and applications of robotics systems
- 7.7 Conclusions
- References
- Chapter 8. Significant roles of smart sensors in the modern agriculture and food industry
- Abstract
- 8.1 Introduction
- 8.2 Sensor technologies for the food and agriculture
- 8.3 Smart sensor applications in production
- 8.4 Conclusion
- References
- Chapter 9. Artificial intelligence and Big Data revolution in the agrifood sector
- Abstract
- 9.1 Introduction
- 9.2 Digital agriculture
- 9.3 Food and beverages
- 9.4 Conclusions
- References
- Chapter 10. Portability of miniaturized food analytical systems 4.0
- Abstract
- 10.1 Introduction
- 10.2 Modern NIR instrumentation—toward sensor ultra-miniaturization and integration
- 10.3 The versatile potential of miniaturized NIR spectrometers in the agrifood industry: an overview of applications
- 10.4 Exploring the advancements and future potential of miniaturized NIR spectroscopy in the food industry
- References
- Chapter 11. Emerging food trends: Cellular Agriculture—novel food production technology
- Abstract
- 11.1 Introduction to Cellular Agriculture—two different technologies for novel food production
- 11.2 Precision fermentation—the new golden standard for food production?
- 11.3 Cultivated meat from skeletal muscle stem (satellite) cells
- 11.4 Scalability—a mind-blowing task?
- 11.5 Functional attributes, sensory and nutritional value of CellAg food
- 11.6 CellAg: ethical perspectives
- 11.7 Status in the world by 2023
- 11.8 Concluding remarks
- 11.9 Funding
- References
- Chapter 12. Emerging food trends: plant-based food revolution
- Abstract
- 12.1 Introduction
- 12.2 Emerging trends in plant-based ingredients
- 12.3 Emerging trends in plant-based food segments
- 12.4 Role of smart technologies in the plant-based food sector from farm to fork
- 12.5 Conclusion
- References
- Chapter 13. Toward Meat Industry 4.0: opportunities and challenges for digitalized red meat processing
- Abstract
- 13.1 Introduction
- 13.2 Data analytics for the meat processing sector
- 13.3 Sensorization as an enabling technology in meat processing
- 13.4 Industrial Internet of Things
- 13.5 Digital twins
- 13.6 Automation
- 13.7 Tracking and tracing
- 13.8 Case study: digitalization journey joins up the Irish red meat chain
- 13.9 Digital transformation strategies
- 13.10 Benefits of adopting I4.0 in the meat industry
- 13.11 Perspective
- Acknowledgments
- References
- Chapter 14. From Food Industry 4.0 toward Food Industry 5.0: human-centric approach for enhanced sustainability and resilience in the food and agriculture sector
- Abstract
- 14.1 Introduction
- 14.2 Overview of the Food Industry 4.0
- 14.3 The fifth industrial revolution (Industry 5.0)
- 14.4 Food Industry 5.0: Definition and a survey of enabling technologies
- 14.5 Conclusion
- References
- Index
- No. of pages: 320
- Language: English
- Edition: 1
- Published: April 15, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443155161
- eBook ISBN: 9780443155178
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Abdo Hassoun
Abdo Hassoun (Ph.D. in Engineering of Biological Functions from the Lille University of Science and Technology, France) is a multidisciplinary scientist with solid experience in various areas related to food science and technology. After completing his Ph.D. in 2016 in France, he moved to Norway and worked as a post-doctoral researcher at the Norwegian Food Research Institute (Nofima) from 2017 until 2020. In 2021, he founded SAFIR; Sustainable AgriFoodtech Innovation & Research, a non-profit research organization that works in collaboration with local and international academic and industrial partners to contribute to addressing food sustainability issues and make food healthier and more affordable. Currently, he is a freelance researcher besides his role as the chief executive officer of SAFIR. He also coordinates projects and develops research in multiple directions including emerging food trends, Industry 4.0 technologies, reduction and valorisation of food loss and food waste, development of new food processing methods and food analytical techniques, among others. Dr. Hassoun has published more than 60 scientific original and review articles as well as several book chapters in international publishers.
Affiliations and expertise
Chief Executive Officer of Safir, Sustainable AgriFoodtech Innovation and Research, FranceRead Food Industry 4.0 on ScienceDirect