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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 23
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Review Articles

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

Abdo Hassouna Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France;b Syrian Academic Expertise (SAE), Gaziantep, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3059-292X
ORCID Icon,
Abderrahmane Aït-Kaddourc Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, FranceORCID Iconhttps://orcid.org/0000-0003-4132-539X
ORCID Icon,
Adnan M. Abu-Mahfouzd Council for Scientific and Industrial Research, Pretoria, South Africa;e Department of Electrical & Electronic Engineering Science, University of Johannesburg, Johannesburg, South AfricaORCID Iconhttps://orcid.org/0000-0002-6413-3924
ORCID Icon,
Nikheel Bhojraj Rathodf Department of Post-Harvest Management of Meat, Poultry and Fish, Post-Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, IndiaORCID Iconhttps://orcid.org/0000-0003-1561-5924
ORCID Icon,
Farah Baderg Saudi Goody Products Marketing Company Ltd, Jeddah, Saudi Arabia
,
Francisco J. Barbah Nutrition and Bromatology Area, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, València, SpainORCID Iconhttps://orcid.org/0000-0002-5630-3989
ORCID Icon,
Alessandra Biancolilloi Department of Physical and Chemical Sciences, University of L’Aquila, Coppito, L’Aquila, Italy
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Janna Cropotovaj Department of Biological Sciences in Ålesund, Norwegian University of Science and Technology, Ålesund, NorwayORCID Iconhttps://orcid.org/0000-0002-4938-2674
ORCID Icon,
Charis M. Galanakisk Research & Innovation Department, Galanakis Laboratories, Chania, Greece;l Food Waste Recovery Group, ISEKI Food Association, Vienna, AustriaORCID Iconhttps://orcid.org/0000-0001-5194-0818
ORCID Icon,
Anet Režek Jambrakm Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, CroatiaORCID Iconhttps://orcid.org/0000-0001-7676-6465
ORCID Icon,
José M. Lorenzon Centro Tecnológico de la Carne de Galicia, Ourense, Spain;o Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, SpainORCID Iconhttps://orcid.org/0000-0002-7725-9294
ORCID Icon,
Ingrid Mågep Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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Fatih Ozogulq Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, TurkeyORCID Iconhttps://orcid.org/0000-0002-0655-0105
ORCID Icon &
Joe Regensteinr Department of Food Science, Cornell University, Ithaca, New York, USAORCID Iconhttps://orcid.org/0000-0002-2656-9815
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Pages 6547-6563 | Published online: 03 Feb 2022

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Dongbei Shen, Min Zhang, Arun S. Mujumdar & Yamei Ma. (2023) Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Jesús Ayala-Zavala, Teresita de Jesús Castillo-Romero, Marco Salgado-Cervantes, Ubaldo Marín-Castro, Manuel Vargas-Ortiz, Dominique Pallet & Adrien Servent. (2023) Flash Vacuum Expansion: Effect on Physicochemical, Biochemical and Sensory Parameters in Fruit Processing. Food Reviews International 0:0, pages 1-34.
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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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Huakun Yu, Shuangping Liu, Hui Qin, Zhilei Zhou, Hongyuan Zhao, Suyi Zhang & Jian Mao. (2022) Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect. Critical Reviews in Food Science and Nutrition 0:0, pages 1-11.
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Abdo Hassoun, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, Mohamed Ghellam, Ayşegül Beşir, Oscar Zannou, Begüm Önal, Rana Muhammad Aadil, Jose M. Lorenzo, Amin Mousavi Khaneghah & Joe M. Regenstein. (2022) Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Abdo Hassoun, Rania Harastani, Sandeep Jagtap, Hana Trollman, Guillermo Garcia-Garcia, Nour M. H. Awad, Oscar Zannou, Charis M. Galanakis, Gulden Goksen, Gulzar Ahmad Nayik, Asad Riaz & Sajid Maqsood. (2022) Truths and myths about superfoods in the era of the COVID-19 pandemic. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Abdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, Joe M. Regenstein, Farid Chemat, James D. Morton, María Gudjónsdóttir, María Carpena, Miguel A. Prieto, Paula Varela, Rai Naveed Arshad, Rana Muhammad Aadil, Zuhaib Bhat & Øydis Ueland. (2022) The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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