University of Leicester
Browse
1-s2.0-S0260877422002709-main Food Quality 4.0.pdf (1.82 MB)

Food quality 4.0: From traditional approaches to digitalized automated analysis

Download (1.82 MB)
journal contribution
posted on 2022-08-09, 13:39 authored by Abdo Hassoun, Sandeep Jagtap, Guillermo Garcia-Garcia, Hana Trollman, Mirian Pateiro, José M Lorenzo, Monica Trif, Alexandru Rusu, Rana Muhammad Aadil, Vida Šimat, Janna Cropotova, José S Câmara

Food 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.

Funding

FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund - UIDB/00674/2020, and Programmatic Fund - UIDP/00674/2020

ARDITI-Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through the project M1420-01-0145-FEDER-000005 - Centro de Química da Madeira - CQM+ (Madeira 14–20 Program)

FCT and Madeira 14–2020 program to the Portuguese Mass Spectrometry Network (RNEM) through PROEQUIPRAM program, M14-20 M1420-01-0145-FEDER-000008)

Juan de la Cierva Incorporación’ funded by MCIN/AEI/10.13039/501100011033 by “ESF Investing in your future”

History

Author affiliation

School of Business, University of Leicester

Version

  • AM (Accepted Manuscript)

Published in

Journal of Food Engineering

Pagination

111216

Publisher

Elsevier BV

issn

0260-8774

Acceptance date

2022-07-18

Copyright date

2022

Available date

2023-08-01

Language

en

Usage metrics

    University of Leicester Publications

    Categories

    No categories selected

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC