Dairy 4.0

Revolutionizing the Dairy Sector Through Industry 4.0 Technologies

1 Edición - 1 de octubre de 2026
Última edición
Editores: Abderrahmane Aït Kaddour, Abdo Hassoun
Idioma: Inglés

Dairy 4.0: Revolutionizing the Dairy Sector Through Industry 4.0 Technologies explores how cutting-edge technologies like artificial intelligence, big data, smart sensors, 3D pri… Leer más

Descripción

Dairy 4.0: Revolutionizing the Dairy Sector Through Industry 4.0 Technologies explores how cutting-edge technologies like artificial intelligence, big data, smart sensors, 3D printing, blockchain, and digital twins can drive the future of dairy. The book provides a thorough understanding of Industry 4.0 technologies and their applications, promoting sustainability through improved resource efficiency, waste reduction, and environmental impact. The book also offers practical insights and case studies demonstrating the impact of technology on dairy quality, safety, and traceability. Challenges such as high initial costs, data security concerns, technological integration complexities, regulatory and ethical issues, and resistance to change are addressed.

Users will find this to be a resource that stimulates innovation by showcasing the latest research and developments, thus fostering a culture of continuous improvement. The book explores opportunities and hurdles, providing insights to drive the industry's transformation and helping to create conducive regulatory environments for technological adoption.

Puntos claves

Provides comprehensive coverage of industry 4.0 technologies such as artificial intelligence, big data, IoT, robotics, 3D printing, and gene editing
Includes practical insights and case studies with real world examples that demonstrate the practical implementation of Industry 4.0 technologies in the dairy industry
Focuses on sustainability and innovation to achieve more sustainable dairy farming and processing practices, addressing issues such as resource efficiency, waste reduction, and environmental impact

De interès para

Researchers and academics in dairy science, food technology, and agricultural engineering, Industry professionals such as dairy farm managers and quality control experts

Índice

Part I: Introduction and Core Technologies

1. Transformative Technologies in the Dairy Sector

2. Advancing Dairy Sustainability with Industry 4.0

Part II: Enhancing Dairy Operations Using Industry 4.0 Technologies

3. Enhancing Dairy Product Quality through Technology

4. Ensuring Dairy Safety with Industry 4.0

5. Enhancing Traceability in the Dairy Supply Chain

6. Dairy Waste Management Using Industry 4.0 Technologies

Part III: Current Development and Future Landscape of Dairy Technology

7. Precision Dairy Farming

8. Precision Dairy Processing

9. Barriers to Industry 4.0 Adoption in the Dairy Sector

10. Current Opportunities and Future Perspectives

11. Packaging 4.0 in the Dairy Industry

12. Socio-Economic Impact of Industry 4.0 on Small-Scale Dairy Farms

13. Challenges and Barriers to Industry 4.0 Adoption in the Dairy Sector

Detalles del producto

Edición: 1
Última edición
Publicado: 1 de octubre de 2026
Idioma: Inglés

Sobre los editores

Abderrahmane Aït Kaddour

Dr. AÏT-KADDOUR earned his HDR diploma (Habilitation to supervise PhD student) in 2015 from the university of Clermont-Ferrand and his PhD in food science engineering from the University-Montpellier/SupAgro, France in 2007. He obtained two MSc degrees, one in food science engineering and one in process engineering from the University of Bordeaux (engineering school) in 2023 and the University of Montpellier in 2004, respectively. He held a Postdoctorate position in chemistry at INRAE Reims France (UMR FARE) in 2019. He is currently a Professor at the Food Quality and Business Department at VetAgro Sup National Institute in France. He delivers different lectures in food science, food process, food packaging and food innovation. He also performed different lectures abroad at Padjajaran University in Indonesia, University of Technical Science at Fez (Morocco) and at the Technical Science University of Tashkent in Uzbekistan. He conducted different research in food science, food processing, food technology and packaging. His research activities are conducted on different food matrices i.e. meat, cereal, milk and dairy products, with a high specialization in the last two matrices. He is also specialized in chemometrics, smart sensors and participated to different publications (reviews and book) on Food Industry 4.0. He published more than 69 scientific papers and reviews, 2 books and 3 book chapters on food science, food industry, food packaging, spectroscopy, chemometrics and food industry 4.0.

Afiliaciones y experiencia

Department of Food Science (Dairy and Cheese), University of Clermont Auvergne, France

Abdo Hassoun

Abdo Hassoun (Ph.D. in Engineering of Biological Functions from the Lille University of Science and Technology, France) is a multidisciplinary scientist with solid experience in various areas related to food science and technology. After completing his Ph.D. in 2016 in France, he moved to Norway and worked as a post-doctoral researcher at the Norwegian Food Research Institute (Nofima) from 2017 until 2020. In 2021, he founded SAFIR; Sustainable AgriFoodtech Innovation & Research, a non-profit research organization that works in collaboration with local and international academic and industrial partners to contribute to addressing food sustainability issues and make food healthier and more affordable. Currently, he is a freelance researcher besides his role as the chief executive officer of SAFIR. He also coordinates projects and develops research in multiple directions including emerging food trends, Industry 4.0 technologies, reduction and valorisation of food loss and food waste, development of new food processing methods and food analytical techniques, among others. Dr. Hassoun has published more than 60 scientific original and review articles as well as several book chapters in international publishers.