Food Quality 4.0 by Abdo Hassoun
As consumer demand shifts towards safer, higher-quality, and more sustainable food products, advanced quality management systems are needed to meet evolving industry requirements. While rapidly developing Industry 4.0 technologies are enhancing quality management, there remains a need to bridge the gap between emerging technological advances and their practical application in food quality systems. Food Quality 4.0: Applying Industry 4.0 Technologies to Food Quality Management provides a timely and comprehensive exploration of how Industry 4.0 technologies are reshaping the way food quality is monitored, assessed, controlled and improved across the agri-food chain. It describes how innovations such as artificial intelligence (AI)-driven analytics, machine vision, non-invasive sensing, blockchain, and digital twins are being applied to transform traditional food quality practices across diverse areas of the food sector. The book organizes these innovations into three broad technological domains: digital, physical, and biological. It further examines practical implementation challenges and opportunities and addresses the regulatory aspects of increasingly digitalized quality systems before finally looking at the future transition to Food Quality 5.0. In offering practical insights into how Industry 4.0 technologies can support safer and more sustainable food quality management, this book is a vital resource for students, researchers, professionals, and policy makers working in food-related fields. It also provides an up-to-date guide to the technological, practical, and regulatory developments shaping the future of food quality assurance.
Dr Abdo Hassoun is a multidisciplinary scientist with extensive expertise in food science, technology and sustainability. Gaining a PhD in the Engineering of Biological Functions from Lille University of Science and Technology, he is recognized among the world's top 2% of scientists and has made significant contributions to research and innovation in these fields. After completing his PhD in 2016, he moved to Norway and worked as a post-doctoral researcher at the Norwegian Food Research Institute (Nofima) from 2017 to 2020. In 2021, he founded SAFIR (Sustainable AgriFoodtech Innovation & Research), a non-profit research organization that collaborates with local and international academic and industrial partners to address food sustainability challenges and promote healthier, more affordable food systems. Dr Hassoun has also worked at ULCO University in France. Currently, he serves as the chief executive officer of SAFIR while also working as a freelance researcher. He coordinates projects and conducts research across multiple disciplines, including emerging food trends, Industry 4.0 technologies, reduction and valorization of food loss and waste, and the development of innovative food processing and analytical techniques. He has published over 100 scientific original and review articles, along with several book chapters, in esteemed international journals and academic books, reinforcing his position as a leading expert in his field.
| SKU | Unavailable |
| ISBN 13 | 9781836993414 |
| ISBN 10 | 1836993412 |
| Title | Food Quality 4.0 |
| Author | Abdo Hassoun |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | CABI Publishing |
| Year published | 2026-12-15 |
| Number of pages | 216 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |