Food Industry 4.0: Emerging Trends and Technologies in Sustainable Food Production and Consumption

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Abdo Hassoun (Chief Executive Officer of Safir, Sustainable AgriFoodtech Innovation and Research, France)

Food Industry 4.0

Emerging Trends and Technologies in Sustainable Food Production and Consumption

Abdo Hassoun (Chief Executive Officer of Safir, Sustainable AgriFoodtech Innovation and Research, France)

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English

Academic Press Inc
26 April 2024

Service industries; Medical microbiology & virology; Food & beverage technology

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 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.

Edited by: Abdo Hassoun (Chief Executive Officer of Safir Sustainable AgriFoodtech Innovation and Research France)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm,
Weight: 450g
ISBN: 9780443155161
ISBN 10: 044315516X
Pages: 312
Publication Date: 26 April 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

1. Industry 4.0 Technologies: Principles and Applications in Agriculture and the Food Industry 2. Industry 4.0 and Food Sustainability: Role of Automation, Digitalization, and Green Technologies 3. Food Quality 4.0: Contribution to Sustainability 4. Food Safety 4.0 5. in Food Traceability 4.0 6. Food Processing and Preservation in the Food Industry 4.0 Era 7. Robotics as Key Enabler Technology in Food Industry 4.0 and Beyond 8. Significant Roles of Smart Sensors in the Modern Agriculture and Food Industry 9. Artificial Intelligence and Big Data Revolution in the Agri-Food Sector 10. Portability of Miniaturized Food Analytical Systems 4.0 11. Emerging Food Trends: Cellular Agriculture – novel food production technology 12. Emerging Food Trends: Plant-Based Food Revolution 13. Towards Meat Industry 4.0: Opportunities and Challenges for Digitalised Red Meat Processing 14. From Food Industry 4.0 towards Food Industry 5.0: Human-centric approach for enhanced sustainability and resilience in the food and agriculture sector

Abdo Hassoun is the founder of Safir; Sustainable AgriFoodtech Innovation & Research, a non-profit research organization that collaborates with academic and industrial partners to contribute to addressing food sustainability issues and making food healthier and more affordable. Currently, he is the CEO of Safir and leads a multidisciplinary research team of more than 20 researchers from different countries. His main research interests include Industry 4.0 technologies and related emerging food trends, reduction and valorization of food loss and food waste, development of new food processing methods and food analytical techniques, among others. Dr. Hassoun completed his Ph.D. in 2016 at Lille 1 University in France and then moved to Norway to work as a post-doctoral researcher at the Norwegian Food Research Institute (Nofima). He has also worked at the University of the Littoral Opal Coast (ULCO) in France. He serves as an Editorial Board Member and Guest Editor of several international journals and has contributed to numerous scientific publications.