"Food and Industry 5.0: Transforming the Food System for a Sustainable Future" offers a groundbreaking exploration of cutting-edge technologies reshaping the global food landscape. This comprehensive volume delves into innovations driving the fifth industrial revolution in food production and distribution.
The book examines nanotechnology and biosensor applications in food processing and safety, analyzing their potential to revolutionize quality monitoring, extend shelf life, and enhance traceability. It unveils the transformative power of artificial intelligence and machine learning across the food value chain, from plant disease detection to sustainable poultry production.
Significant attention is given to the integration of Internet of Things (IoT) and digital twin technology in agriculture and food supply chains, offering insights into real-time monitoring, predictive maintenance, and optimization techniques. The text explores robotics in food manufacturing, emphasizing advancements in efficiency, waste reduction, and safety.
Crucial methodologies for quantifying and analyzing complex agricultural data are addressed, presenting both regression and classification approaches in precision agriculture. Sustainability is a key focus, with chapters examining nano-fertilizers, soil amendments, and AI-integrated crop systems designed to advance UN Sustainable Development Goals.
Blockchain technology’s role in enhancing food traceability and safety is investigated, complete with real-world case studies. The book addresses the complex regulatory landscape surrounding Industry 5.0 technologies, including waste management in hospitality and ethical considerations of AI deployment.
Concluding chapters offer forward-looking analyses of emerging trends in dairy, diet, and hospitality subsectors. This meticulously researched volume employs a wide array of methodologies, from experimental studies to economic modeling and qualitative research.
"Food and Industry 5.0" is an indispensable resource for food scientists, agricultural researchers, computer scientists, policymakers, and industry professionals. By bridging multiple disciplines, it provides a scientifically rigorous, data-driven roadmap for creating a more sustainable, efficient, and ethical global food system.
Dr Pushan Kumar Dutta is a Professor in the School of Engineering and Technology, Amity University, in Kolkata, India
Dr Ahmed Hamad is a Professor in the Food Hygiene and Control Department, Benha University in Egypt
Dr. A. K. Haghi is a Professor Emeritus of Engineering at University of Guilan and has published 250+ academic research-oriented books and 1000+ research papers in various journals and conference proceedings. His leadership in academic publishing includes founding and serving as Editor-in-Chief of prestigious journals. Professor Haghi’s extensive educational background and supervisory roles underscore his expertise and contributions to the field of engineering sciences. He is appointed as Honorary Research Associate (HRA) at University of Coimbra, Portugal
Dr. Pranav Kumar Prabhakar is currently working as a Professor Research Cadre at Parul University, Gujarat, India. He is among the World’s Top 2% Scientists (list published by Stanford University, USA, 2021, 2022, 2023, and 2024). He completed his PhD in Biotechnology from IIT Madras. His research focuses on elucidating molecular mechanisms and strategies for oral insulin delivery and mimicking signaling pathways in metabolic disorders (diabetes) using natural products. Dr. Pranav is a member of the Royal Society of Chemistry and the Asia-Pacific Chemical, Biological & Environmental Engineering Society. He serves as an editorial board member and reviewer for many reputed national and international journals. His honors include a travel grant from IIT Madras and the Council for Scientific and Industrial Research (CSIR) to attend ATTD 2009 in Greece, approved by the Department of Science and Technology (DST). He has published over 100 research articles, authored 8 books, and 25 book chapters, and delivered 9 oral and poster presentations at scientific meetings.
