| Autor: |
Hassoun A; Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.; Syrian Academic Expertise (SAE), Gaziantep, Turkey., Aït-Kaddour A; Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, France., Abu-Mahfouz AM; Council for Scientific and Industrial Research, Pretoria, South Africa.; Department of Electrical & Electronic Engineering Science, University of Johannesburg, Johannesburg, South Africa., Rathod NB; Department of Post-Harvest Management of Meat, Poultry and Fish, Post-Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, India., Bader F; Saudi Goody Products Marketing Company Ltd, Jeddah, Saudi Arabia., Barba FJ; Nutrition and Bromatology Area, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, València, Spain., Biancolillo A; Department of Physical and Chemical Sciences, University of L'Aquila, Coppito, L'Aquila, Italy., Cropotova J; Department of Biological Sciences in Ålesund, Norwegian University of Science and Technology, Ålesund, Norway., Galanakis CM; Research & Innovation Department, Galanakis Laboratories, Chania, Greece.; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain., Måge I; Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway., Ozogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey., Regenstein J; Department of Food Science, Cornell University, Ithaca, New York, USA. |
| Abstrakt: |
Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining momentum since 2015, being a significant driver for sustainable development and a successful catalyst to tackle critical global challenges. This review paper summarizes the most relevant food Industry 4.0 technologies including, among others, digital technologies (e.g., artificial intelligence, big data analytics, Internet of Things, and blockchain) and other technological advances (e.g., smart sensors, robotics, digital twins, and cyber-physical systems). Moreover, insights into the new food trends (such as 3D printed foods) that have emerged as a result of the Industry 4.0 technological revolution will also be discussed in Part II of this work. The Industry 4.0 technologies have significantly modified the food industry and led to substantial consequences for the environment, economics, and human health. Despite the importance of each of the technologies mentioned above, ground-breaking sustainable solutions could only emerge by combining many technologies simultaneously. The Food Industry 4.0 era has been characterized by new challenges, opportunities, and trends that have reshaped current strategies and prospects for food production and consumption patterns, paving the way for the move toward Industry 5.0. |
