Dr. Najla Trabelsi is an Assistant Professor at the Center of Biotechnology of Borj Cédria with experience of more than 10 years, specializing in the valorization of olive oil and medicinal plants for various purposes such as food preservation, therapy, economics, and cosmetics. She also excels in extracting natural additives, colorings, and flavorings from biomass by-products, as well as biopolymers for eco-friendly packaging. Dr. Najla coordinates several national and international projects on the topic of valorization of agro-food wastes and biopackaging. She serves on the editorial boards of various academic journals as Guest Editor for Special Issues and reviews articles for various scientific journals. 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: Introduction to the Industry 4.0 technologies and sustainability in the olive sector1. Overview of the Industry 4.0 enabling technologies in the olive sector2. Promoting olive sustainability through Industry 4.0 technologiesPart II: Optimizing olive production with Industry 4.0 technologies3. Advancing olive and olive oil quality through the integration of Industry 4.0 technologies4. Ensuring olive safety using Industry 4.0 innovations5. Enhancing traceability in the olive supply chain by Industry 4.06. Olive waste management and Industry 4.0 technologiesPart III: Current development and future landscape in the olive sector7. Precision olive farming8. Precision olive oil processing and production9. Key concerns and barriers in implementing Industry 4.0 in olive sector10. Current opportunities and future perspectives

Dr. Najla Trabelsi is an Assistant Professor at the Center of Biotechnology of Borj Cédria with experience of more than 10 years, specializing in the valorization of olive oil and medicinal plants for various purposes such as food preservation, therapy, economics, and cosmetics. She also excels in extracting natural additives, colorings, and flavorings from biomass by-products, as well as biopolymers for eco-friendly packaging. Dr. Najla coordinates several national and international projects on the topic of valorization of agro-food wastes and biopackaging. She serves on the editorial boards of various academic journals as Guest Editor for Special Issues and reviews articles for various scientific journals. 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: Introduction to the Industry 4.0 technologies and sustainability in the olive sector1. Overview of the Industry 4.0 enabling technologies in the olive sector2. Promoting olive sustainability through Industry 4.0 technologiesPart II: Optimizing olive production with Industry 4.0 technologies3. Advancing olive and olive oil quality through the integration of Industry 4.0 technologies4. Ensuring olive safety using Industry 4.0 innovations5. Enhancing traceability in the olive supply chain by Industry 4.06. Olive waste management and Industry 4.0 technologiesPart III: Current development and future landscape in the olive sector7. Precision olive farming8. Precision olive oil processing and production9. Key concerns and barriers in implementing Industry 4.0 in olive sector10. Current opportunities and future perspectives

Dr. Najla Trabelsi is an Assistant Professor at the Center of Biotechnology of Borj Cédria with experience of more than 10 years, specializing in the valorization of olive oil and medicinal plants for various purposes such as food preservation, therapy, economics, and cosmetics. She also excels in extracting natural additives, colorings, and flavorings from biomass by-products, as well as biopolymers for eco-friendly packaging. Dr. Najla coordinates several national and international projects on the topic of valorization of agro-food wastes and biopackaging. She serves on the editorial boards of various academic journals as Guest Editor for Special Issues and reviews articles for various scientific journals. 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: Introduction to the Industry 4.0 technologies and sustainability in the olive sector1. Overview of the Industry 4.0 enabling technologies in the olive sector2. Promoting olive sustainability through Industry 4.0 technologiesPart II: Optimizing olive production with Industry 4.0 technologies3. Advancing olive and olive oil quality through the integration of Industry 4.0 technologies4. Ensuring olive safety using Industry 4.0 innovations5. Enhancing traceability in the olive supply chain by Industry 4.06. Olive waste management and Industry 4.0 technologiesPart III: Current development and future landscape in the olive sector7. Precision olive farming8. Precision olive oil processing and production9. Key concerns and barriers in implementing Industry 4.0 in olive sector10. Current opportunities and future perspectives