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

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.

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 (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.

• 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