Part IV provides expert opinions on using smart technologies for minimizing waste and maximizing co-product recovery in food processing upcycling technologies in food and sustainable value stream mapping in the food industry.ĭr. Part III covers smart technologies to ensure food safety in the supply chain, with monitoring and surveillance of food contamination, use of IoT and blockchain for food traceability and neural network approach for risk assessment. Part II provides the current knowledge and developments related to the recent smart technologies in manufacturing pertaining to various food sectors, non-thermal food preservation technologies, and 3D printing, developed for the food manufacturing industries that improve the organoleptic and nutritional quality, enhance chemical and microbial safety, as well as cost-effectiveness and convenience of processed foods. Part I primarily focuses on the recent smart food production innovations such as precision agriculture, vertical farming, automation, robotics, livestock technology, modern greenhouse practices, artificial intelligence, and block chain that dramatically increase the quality of raw materials for the food industry. The book contains four parts with four chapters each, presenting recent smart technologies developed in their respective areas.
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