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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 10
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Challenges and opportunities of the fourth revolution: a brief insight into the future of food

James Chapmana School of Science, RMIT University, Melbourne, VIC, Australia
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Aoife Powerb CREST Technology Gateway of TU Dublin, Dublin, Ireland
,
Michael E. Netzelc ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The Health and Food Sciences Precinct, Brisbane, QLD, Australia;d Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, Australia
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Yasmina Sultanbawac ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The Health and Food Sciences Precinct, Brisbane, QLD, Australia;d Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, Australia
,
Heather E. Smythc ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The Health and Food Sciences Precinct, Brisbane, QLD, Australia;d Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, Australia
,
Vic Khanh Truonga School of Science, RMIT University, Melbourne, VIC, Australia
&
Daniel Cozzolinoc ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The Health and Food Sciences Precinct, Brisbane, QLD, Australia;d Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, AustraliaCorrespondence[email protected]
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Pages 2845-2853 | Published online: 06 Jan 2021

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Yohannes Gelaye. (2023) Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review. Nutrition and Dietary Supplements 15, pages 47-61.
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Indeewarie Hemamali Dissanayake, Valeria Zak, Kirandeep Kaur, Kayla Jaye, Zahra Ayati, Dennis Chang, Chun Guang Li & Deep Jyoti Bhuyan. (2023) Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries. Critical Reviews in Food Science and Nutrition 63:27, pages 8511-8544.
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Abdo Hassoun, Abderrahmane Aït-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Režek Jambrak, José M. Lorenzo, Ingrid Måge, Fatih Ozogul & Joe Regenstein. (2023) The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition 63:23, pages 6547-6563.
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Fuguo Liu, Moting Li, Qiankun Wang, Jun Yan, Shuang Han, Cuicui Ma, Peihua Ma, Xuebo Liu & David Julian McClements. (2023) Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Critical Reviews in Food Science and Nutrition 63:23, pages 6423-6444.
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara. (2022) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 0:0, pages 1-42.
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David T. W. Wong & Eric W. T. Ngai. (2023) The effects of analytics capability and sensing capability on operations performance: the moderating role of data-driven culture. Annals of Operations Research.
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Renao Bai, Trung T. Nguyen, Yali Zhou, Yong Diao & Wei Zhang. (2023) Identification of Antioxidative Peptides Derived from Arthrospira maxima in the Biorefinery Process after Extraction of C-Phycocyanin and Lipids. Marine Drugs 21:3, pages 146.
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Marcelo Dionisio, Sylvio Jorge de Souza Junior, Fábio Paula & Paulo César Pellanda. (2023) The role of digital social innovations to address SDGs: A systematic review. Environment, Development and Sustainability.
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Noemí Echegaray, Abdo Hassoun, Sandeep Jagtap, Michelle Tetteh-Caesar, Manoj Kumar, Igor Tomasevic, Gulden Goksen & Jose Manuel Lorenzo. (2022) Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry. Applied Sciences 12:14, pages 6986.
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Daniel Cozzolino. (2022) Advantages, Opportunities, and Challenges of Vibrational Spectroscopy as Tool to Monitor Sustainable Food Systems. Food Analytical Methods 15:5, pages 1390-1396.
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İlknur Ucak, Rai Naveed Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Rosa Perestrelo, José S. Câmara & Gioacchino Bono. (2022) Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Applied Sciences 12:3, pages 1703.
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Heather Smyth, Yasmina Sultanbawa & Daniel Cozzolino. (2021) Provenance and Uniqueness in the Emerging Botanical and Natural Food Industries—Definition, Issues and Tools. Food Analytical Methods 14:12, pages 2511-2523.
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Anton Eitzinger. (2021) Data Collection Smart and Simple: Evaluation and Metanalysis of Call Data From Studies Applying the 5Q Approach. Frontiers in Sustainable Food Systems 5.
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