商品描述
The fourth industrial revolution (Industry 4.0) is driving significant transformations and advancements in many different fields, including agriculture and the food industry. Industry 4.0 enabling technologies, embracing digital advancements such as artificial intelligence, big data, blockchain, digital twins, and cloud computing, physical aspects such as smart sensors, the Internet of Things, and robots and drones, and biological aspects such as gene-editing technology and other nanobiotechnological advances. innovations are revolutionizing and dramatically changing several aspects of the food sector, holding significant potential to accelerate the transition towards a more sustainable food future. With more digitalization and automation, the concepts of precision agriculture and smart food factories are being created and effectively implemented to improve food quality, safety and traceability, and decrease waste, food production cost and time and environmental impact. Food Industry 4.0 and Food Sustainability provides valuable information about the fourth industrial revolution and its advanced technologies, explores opportunities and identifies the challenges of leveraging technological innovations in the agri-food sector. The book highlights the significance of interdisciplinarity and multidisciplinary collaboration to enhance food sustainability in its three dimensions, social, economic, and environmental, and accelerate the achievement of Sustainable Development Goals (SDGs). With additional discussions on fundamentals, drivers, and barriers to adopting Industry 4.0 technologies, this book is an essential resource for researchers and food scientists, food engineers and technologists, food producers and manufacturers, and product developers, as well as students and academic staff to get deep insights about the interplay between Food Industry 4.0 and SDGs in agriculture and the food industry.
商品描述(中文翻譯)
第四次工業革命（工業4.0）正在推動許多不同領域的重大轉型和進步，包括農業和食品產業。工業4.0的啟用技術涵蓋了數位進步，如人工智慧、大數據、區塊鏈、數位雙胞胎和雲端計算，以及物理方面的智慧感測器、物聯網、機器人和無人機，還有生物方面的基因編輯技術和其他納米生物技術的進展。這些創新正在徹底改變食品領域的幾個方面，並具有顯著潛力，加速向更可持續的食品未來過渡。隨著數位化和自動化的增加，精準農業和智慧食品工廠的概念正在被創造並有效實施，以改善食品質量、安全性和可追溯性，並減少浪費、食品生產成本和時間以及環境影響。
《食品工業4.0與食品可持續性》提供了有關第四次工業革命及其先進技術的寶貴資訊，探索機會並識別在農業食品領域利用技術創新的挑戰。該書強調跨學科和多學科合作在提升食品可持續性三個維度（社會、經濟和環境）中的重要性，並加速實現可持續發展目標（SDGs）。此外，書中還討論了採用工業4.0技術的基本原則、驅動因素和障礙，對於研究人員、食品科學家、食品工程師和技術專家、食品生產者和製造商，以及產品開發者，還有學生和學術人員來說，這本書是深入了解食品工業4.0與農業和食品產業中可持續發展目標之間相互作用的重要資源。
作者簡介
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. During this period, he had the opportunity to get involved in diverse research projects in applied fields (e.g., development of innovative analytical techniques for food quality and authenticity, application of thermal treatments and other processing techniques, introduction of innovation to traditional processing technologies...). 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. He has also work experience from the University of the Littoral Opal Coast (ULCO) in France. Currently, he is a freelance researcher besides his role as the chief executive officer of SAFIR and leads an international research team of more than 20 researchers with various scientific backgrounds and skills in many fields related to sustainable development and food sustainability. At the same time, he 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. Abdo Hassoun serves as Editorial Board Member and Guest Editor of Special Issues in several journals. He has published more than 120 scientific original and review articles as well as several book chapters in international publishers and has more than 6000 citations on Google Scholar. He has participated in many national and international workshops and congresses (e.g., International Congress of Meat Science and Technology -- ICoMST, European Federation of Food Science and Technology -- EFFoST, Food Chemistry Conference - Elsevier, West European Fish Technologists Association -- WEFTA). Recently, he has given keynote talks on the link between Industry 4.0 and food sustainability during EFFoST37 in Spain and 1st International Forum and Exhibition for Sustainable Agriculture in Saudi Arabia.
作者簡介(中文翻譯)
阿布多·哈松（Abdo Hassoun，法國里爾科技大學生物功能工程博士）是一位多學科科學家，在食品科學與技術相關的各個領域擁有扎實的經驗。2016年，他在法國完成博士學位後，移居挪威，並於2017年至2020年間在挪威食品研究所（Nofima）擔任博士後研究員。在此期間，他有機會參與多個應用領域的研究項目（例如，開發創新的食品質量和真實性分析技術、應用熱處理及其他加工技術、將創新引入傳統加工技術等）。
2021年，他創立了SAFIR；可持續農食品技術創新與研究，這是一個非營利研究組織，與當地及國際的學術和工業夥伴合作，致力於解決食品可持續性問題，使食品更健康且更具可負擔性。他還擁有法國海岸大學（ULCO）的工作經驗。目前，他除了擔任SAFIR的首席執行官外，還是一名自由研究員，領導一個由20多名來自不同科學背景和技能的研究人員組成的國際研究團隊，專注於可持續發展和食品可持續性相關的多個領域。同時，他協調項目並在多個方向上開展研究，包括新興食品趨勢、工業4.0技術、減少和提升食品損失及食品浪費、開發新食品加工方法和食品分析技術等。
哈松博士擔任多本期刊的編輯委員會成員及特刊客座編輯。他已在國際出版社發表超過120篇科學原創和綜述文章，以及幾個書章，並在Google Scholar上擁有超過6000次引用。他參加了許多國內外的研討會和大會（例如，國際肉類科學與技術大會 -- ICoMST、歐洲食品科學與技術聯合會 -- EFFoST、食品化學會議 - Elsevier、西歐魚類技術協會 -- WEFTA）。最近，他在西班牙的EFFoST37和沙烏地阿拉伯的第一屆可持續農業國際論壇及展覽上，發表了關於工業4.0與食品可持續性之間聯繫的主題演講。
