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List of contents
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
About the author
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.
