The book also paves the way for the future revolution (i.e., Seafood 5.0). Expected to promote multidisciplinary collaboration and increase the rate of adoption of Industry 4.0 technologies in various food-related sectors, particularly in the seafood area, this book is aimed at a wide audience, covering all actors involved in the seafood production and consumption supply chain.
Table of Contents
Part I: Food Industry 4.0 and seafood sustainability1. Food Industry 4.0: Its principles and enabling technologies
2. Role of Food Industry 4.0 in enhancing seafood
Part II: Digital technologies used in fisheries, aquaculture, and seafood industry
3. Artificial Intelligence
4. Big data
5. Blockchain and other ledger technologies
6. Digital twins and cloud computing
Part III: Physical technologies used in fisheries, aquaculture, and seafood industry
7. Smart sensors and remote sensing
8. The Internet of Things
9. Robotics, drones, and other autonomous systems (ROVs, AGVs…)
10. Recent advances in gene-editing technology
Part IV: Biological technologies used in fisheries, aquaculture, and seafood industry
11. Recent advances in biotechnology (e.g., precision fermentation, biopreservation…)
12. Recent advances in nanotechnology (e.g., nanomaterials used in smart packaging, production of biopolymers/edible packaging…)
Part V: Emerging seafood trends and concepts
13. 3D-printed seafood (preparation of personalized seafood products…)
14. Cell-based seafood aquaculture
15. Precision fish farming/Precision aquaculture
Authors
Abdo Hassoun Chief Executive Officer of Safir, Sustainable AgriFoodtech Innovation and Research, France.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.
J�rgen Lerfall Norwegian University of Science and Technology, Norway.J�rgen Lerfall is a Professor in Food Science at the Department of Biotechnology and Food Science, NTNU, Norway. Prof. Lerfall's research activities mainly follow the seafood value chain from the sea (aquaculture or capturing) through primary and secondary processing to the consumer's table. Prof. Lerfall is the head of the Food Science Division at IBT, NTNU, covering multiple food science areas, emphasizing seafood quality and safety. His group has expertise in seafood processing, sensory and consumer science. His laboratory is also the Norwegian node in the ESFRI project METROFOOD - Infrastructure for promoting metrology in food and nutrition.
