Seafood 4.0
Digital, Physical, and Biological Innovations from Sea to Table
- 1st Edition - September 25, 2025
- Latest edition
- Editors: Abdo Hassoun, Jørgen Lerfall
- Language: English
Seafood 4.0: Digital, Physical, and Biological Innovations From Sea to Table serves as a comprehensivesource of information about the fourth industrial revolution (Industry 4.0) in… Read more
Seafood 4.0: Digital, Physical, and Biological Innovations From Sea to Table serves as a comprehensive
source of information about the fourth industrial revolution (Industry 4.0) innovations and relevant
technologies used in fisheries, aquaculture, and the seafood industry. The book is divided into five
sections, each exploring recent groundbreaking innovations and technological advances that enhance
seafood quality, safety, and traceability. These advancements hold strong potential to reduce seafood
waste and production costs while simultaneously improving marine sustainability, enabling effective
management of this valuable food resource across the entire seafood value chain from sea to table.
The chapters address the current challenges and future research directions needed to accelerate the
adoption of Industry 4.0 technologies in the seafood sector. Additionally, the book sets the stage for
the next wave of innovation, paving the way for the future revolution of Seafood 5.0.
Promoting multidisciplinary collaboration and accelerating the adoption of Industry 4.0 technologies,
this book highlights how these innovations can lead to smart production, processing, supply chain
management, and consumer engagement, making it a valuable resource for anyone involved in the
seafood supply chain, from production to consumption.
source of information about the fourth industrial revolution (Industry 4.0) innovations and relevant
technologies used in fisheries, aquaculture, and the seafood industry. The book is divided into five
sections, each exploring recent groundbreaking innovations and technological advances that enhance
seafood quality, safety, and traceability. These advancements hold strong potential to reduce seafood
waste and production costs while simultaneously improving marine sustainability, enabling effective
management of this valuable food resource across the entire seafood value chain from sea to table.
The chapters address the current challenges and future research directions needed to accelerate the
adoption of Industry 4.0 technologies in the seafood sector. Additionally, the book sets the stage for
the next wave of innovation, paving the way for the future revolution of Seafood 5.0.
Promoting multidisciplinary collaboration and accelerating the adoption of Industry 4.0 technologies,
this book highlights how these innovations can lead to smart production, processing, supply chain
management, and consumer engagement, making it a valuable resource for anyone involved in the
seafood supply chain, from production to consumption.
- Covers the principles and applications of Seafood 4.0 technologies and related emerging food trends
- Brings technological advances to improve seafood quality, safety, and traceability monitoring
- Presents how to reduce waste and production costs while also enhancing marine sustainability
Researchers, scientific experts, and other professionals working on the development of multidisciplinary research and innovation in the field of fisheries, aquaculture and the seafood industry
Part I: Food Industry 4.0 and seafood sustainability
1. Food Industry 4.0: Principles, technologies, and the emergence of Seafood 4.0
2. Role of Food Industry 4.0 in enhancing seafood sustainability
Part II: Digital technologies used in fisheries, aquaculture, and seafood industry
3. Artificial Intelligence
4. Big Data in the Seafood Supply Chain
5. Integrating Blockchain Technology into the Seafood Sector
6. Digital twins and cloud computing
Part III: Physical technologies used in fisheries, aquaculture, and seafood industry
7. Smart sensors and remote sensing
8. Use of The Internet of Things in the Seafood Sector
9. Robotics, drones, and other autonomous systems in the seafood sector
Part IV: Biological technologies used in fisheries, aquaculture, and seafood industry
10. Recent advances in biotechnology
11. Recent advances in nanotechnology
Part V: Emerging seafood trends and concepts
12. 3D-printed seafood
13. Cell-based and gene-edited seafood
14. Precision fish farming - From Industry 4.0 to Smolt 4.0
15. From Seafood 4.0 to Seafood 5.0
- Edition: 1
- Latest edition
- Published: September 25, 2025
- Language: English
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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
Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France ; Faculty of Agricultural Engineering, University of Aleppo, Aleppo, SyriaJL
Jørgen Lerfall
Jørgen Lerfall is a Professor in Food Science at the Department of Biotechnology and Food Science, NTNU, Norway. Prof. Lerfall's research activities mainly follow the seafood value chain from the sea (aquaculture or capturing) through primary and secondary processing to the consumer's table. Prof. Lerfall is the head of the Food Science Division at IBT, NTNU, covering multiple food science areas, emphasizing seafood quality and safety. His group has expertise in seafood processing, sensory and consumer science. His laboratory is also the Norwegian node in the ESFRI project METROFOOD – Infrastructure for promoting metrology in food and nutrition.
Affiliations and expertise
Norwegian University of Science and Technology, Trondheim, NorwayRead Seafood 4.0 on ScienceDirect