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. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. List of contributors - p. xi 8. Chapter 1. Industry 4.0 technologies: principles and applications in agriculture and the food industry - p. 1 9. Chapter 2. Industry 4.0 and food sustainability: role of automation, digitalization, and green technologies - p. 15 10. Chapter 3. Food Quality 4.0: contribution to sustainability - p. 35 11. Chapter 4. Food Safety 4.0 - p. 61 12. Chapter 5. Food Traceability 4.0 - p. 83 13. Chapter 6. Food processing and preservation in the Food Industry 4.0 era - p. 99 14. Chapter 7. Robotics as key enabler technology in Food Industry 4.0 and beyond - p. 121 15. Chapter 8. Significant roles of smart sensors in the modern agriculture and food industry - p. 133 16. Chapter 9. Artificial intelligence and Big Data revolution in the agrifood sector - p. 171 17. Chapter 10. Portability of miniaturized food analytical systems 4.0 - p. 189 18. Chapter 11. Emerging food trends: Cellular Agriculture—novel food production technology - p. 233 19. Chapter 12. Emerging food trends: plant-based food revolution - p. 247 20. Chapter 13. Toward Meat Industry 4.0: opportunities and challenges for digitalized red meat processing - p. 259 21. 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 - p. 283 22. Index - p. 291
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. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. List of contributors - p. xi 8. Chapter 1. Industry 4.0 technologies: principles and applications in agriculture and the food industry - p. 1 9. Chapter 2. Industry 4.0 and food sustainability: role of automation, digitalization, and green technologies - p. 15 10. Chapter 3. Food Quality 4.0: contribution to sustainability - p. 35 11. Chapter 4. Food Safety 4.0 - p. 61 12. Chapter 5. Food Traceability 4.0 - p. 83 13. Chapter 6. Food processing and preservation in the Food Industry 4.0 era - p. 99 14. Chapter 7. Robotics as key enabler technology in Food Industry 4.0 and beyond - p. 121 15. Chapter 8. Significant roles of smart sensors in the modern agriculture and food industry - p. 133 16. Chapter 9. Artificial intelligence and Big Data revolution in the agrifood sector - p. 171 17. Chapter 10. Portability of miniaturized food analytical systems 4.0 - p. 189 18. Chapter 11. Emerging food trends: Cellular Agriculture—novel food production technology - p. 233 19. Chapter 12. Emerging food trends: plant-based food revolution - p. 247 20. Chapter 13. Toward Meat Industry 4.0: opportunities and challenges for digitalized red meat processing - p. 259 21. 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 - p. 283 22. Index - p. 291
