Food Industry 5.0

Nyhet

Components, Opportunities, and Challenges

Häftad, Engelska, 2026

2 159 kr

Kommande

Food Industry 5.0: Components, Opportunities, and Challenges explores the innovative technologies set to transform the future of food production and processing. The book opens by defining the principles of Food Industry 5.0, emphasizing human-centricity, resilience, and sustainability as its core foundations. Readers are introduced to a range of cutting-edge advancements-such as regenerative conversational AI, the Internet of Everything, miniaturized sensors, cobots, advanced drones, and 4D printing-that are expected to shape the landscape of tomorrow’s food industry. These technologies promise to drive efficiency, adaptability, and greater integration between humans and machines.

The book is structured in three parts: the first provides an overview of Food Industry 5.0’s foundational concepts; the second examines the enabling technologies and their evolution from Food Industry 4.0; while the third addresses challenges in technology adoption and highlights future research directions. This comprehensive guide offers valuable insights for researchers, scholars, and students interested in the intersection of advanced technology and the food sector, making it a key resource for understanding the next wave of industry transformation.

Offers insights into Industry 5.0, its definition, main principles, and its future applications in the food sector
Explores potential enabling technologies of Industry 5.0 in agriculture and the food industry and challenges related to their adoption
Covers Internet of Everything, miniaturized and nanosensors, 4D printing, cobots and advanced drones, edge computing, redactable blockchain, metaverse and immersive techniques, 6G, cyber-physical-social systems, and cognitive digital twins

Produktinformation

Utgivningsdatum2026-04-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor384
FörlagElsevier Science
ISBN9780443365911

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Tillverkningsteknik inom Naturvetenskap och teknik

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.

Part I - Industry 5.0: Heading Toward a Human-Centric, Resilient, and Sustainable Future of Food 1. Enhancing human-centricity2. Fostering resilience in food systems3. Roadmap to Food Industry 5.0-driven sustainabilityPart II - Evolution From Food Industry 4.0 Toward Food Industry 5.04. From traditional weak artificial intelligence toward artificial superintelligence5. From the Internet of Things toward the Internet of Everything6. From robots toward cooperative robots (cobots), advanced drones, and related technologies7. From 3D food printing toward 4D printing and beyond8. Other evolutionary advancementsPart III - Limitations and Future Directions9. Industry 5.0: A current trend or a future opportunity?10. Challenges in implementing Industry 5.0 enabling technologies