Food quality 4.0: From traditional approaches to digitalized automated analysis

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dc.contributor.authorHassoun, Abdo
dc.contributor.authorJagtap, Sandeep
dc.contributor.authorGarcia-Garcia, Guillermo
dc.contributor.authorTrollman, Hana
dc.contributor.authorPateiro, Mirian
dc.contributor.authorLorenzo, José M.
dc.contributor.authorTrif, Monica
dc.contributor.authorRusu, Alexandru
dc.contributor.authorAadil, Rana Muhammad
dc.contributor.authorŠimat, Vida
dc.contributor.authorCropotova, Janna
dc.contributor.authorCâmara, José S.
dc.date.accessioned2022-08-03T14:25:48Z
dc.date.available2022-08-03T14:25:48Z
dc.date.issued2022-08-01
dc.description.abstractFood quality has recently received considerable attention from governments, researchers, and consumers due to the increasing demand for healthier and more nutritious food products. Traditionally, food quality is determined using a range of destructive and time-consuming approaches with modest analytical performance, underscoring the urgent need to develop novel analytical techniques. The Fourth Industrial Revolution (called Industry 4.0) is progressing exponentially, driven by the advent of a range of digital technologies and other innovative technological advances. “Food Quality 4.0” is a new concept referring to the use of Industry 4.0 technologies in food analysis to achieve rapid, reliable, and objective assessment of food quality. In this review, we will first discuss the fundamentals and principles of Food Industry 4.0 technologies and their connections with the Food Quality 4.0 concept. Then, the most common techniques used to determine food quality will briefly be reviewed before highlighting the advancements made in analytical techniques to assess food quality in the era of Industry 4.0. Food Quality 4.0 is characterized by growing digitalization and automation of food analysis using the most advanced technologies in the food industry. Key aspects of Food Quality 4.0, including, among others, non-destructive fingerprinting techniques, omics technologies and bioinformatics tools, Artificial Intelligence and Big Data, have great potential to revolutionize food quality. Although most of these technologies are still under development, it is anticipated that future research will overcome current limitations for large-scale applications.en_UK
dc.identifier.citationHassoun A, Jagtap S, Garcia-Garcia G, et al., (2023) Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering, Volume 337, January 2023, Article number 111216en_UK
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2022.111216
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/18277
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectArtificial intelligenceen_UK
dc.subjectAutomationen_UK
dc.subjectBig dataen_UK
dc.subjectDigitalizationen_UK
dc.subjectFoodIndustry 4.0en_UK
dc.subjectOmicsen_UK
dc.subjectQualityen_UK
dc.subjectSmart sensorsen_UK
dc.subjectSpectroscopyen_UK
dc.titleFood quality 4.0: From traditional approaches to digitalized automated analysisen_UK
dc.typeArticleen_UK

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