Food Unit Operations 4.0
Leveraging Fourth Industrial Revolution Technologies for Optimizing Unit Operations in the Food Sector
$400.26
- Paperback
314 pages
- Release Date
1 November 2026
Summary
Food Unit Operations 4.0: Leveraging Fourth Industrial Revolution Technologies for Optimizing Unit Operations in the Food Sector
This book comprehensively bridges traditional food engineering principles with cutting-edge innovations such as AI, IoT, robotics, smart sensors, and automation. It examines their impact across all key unit operations—from preparation and transformation to preservation, packaging, and transportation—highlighting how these advancements enable…
Book Details
| ISBN-13: | 9780443447853 |
|---|---|
| ISBN-10: | 0443447853 |
| Author: | Abdo Hassoun, Abderrahmane Aït Kaddour |
| Publisher: | Elsevier - Health Sciences Division |
| Imprint: | Elsevier - Health Sciences Division |
| Format: | Paperback |
| Number of Pages: | 314 |
| Release Date: | 1 November 2026 |
| Weight: | 450g |
| Dimensions: | 191mm x 235mm |
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Abdo Hassoun
Abdo Hassoun
Dr. Abdo Hassoun holds a Ph.D. in Engineering of Biological Functions from Lille University of Science and Technology, France. He is a multidisciplinary scientist with extensive experience in food science and technology. Following his Ph.D. in 2016, he conducted post-doctoral research at the Norwegian Food Research Institute (Nofima) from 2017 to 2020. In 2021, he founded SAFIR (Sustainable AgriFoodtech Innovation & Research), a non-profit organization dedicated to addressing food sustainability and improving food accessibility and health. Currently, Dr. Hassoun works as a freelance researcher and serves as the CEO of SAFIR. His research interests encompass emerging food trends, Industry 4.0 technologies, food loss and waste reduction and valorization, novel food processing methods, and food analytical techniques. He has authored over 60 scientific publications, including original articles, review articles, and book chapters.
Dr. AÏT-KADDOUR
Dr. AÏT-KADDOUR earned his HDR diploma (Habilitation to supervise PhD students) in 2015 from the University of Clermont-Ferrand and his Ph.D. in Food Science Engineering from the University-Montpellier/SupAgro, France, in 2007. He also holds two Master of Science degrees: one in Food Science Engineering from the University of Bordeaux (engineering school) in 2023 and another in Process Engineering from the University of Montpellier in 2004. In 2019, he completed a Postdoctoral position in chemistry at INRAE Reims, France. Currently, Dr. AÏT-KADDOUR is a Professor in the Food Quality and Business Department at VetAgro Sup National Institute in France, where he lectures on food science, food processes, food packaging, and food innovation. He has also delivered lectures internationally at Padjajaran University (Indonesia), the University of Technical Science at Fez (Morocco), and the Technical Science University of Tashkent (Uzbekistan). His research focuses on food science, processing, technology, and packaging, with specific expertise in meat, cereal, milk, and dairy products. He is also specialized in chemometrics, smart sensors, and has contributed to publications on Food Industry 4.0. Dr. AÏT-KADDOUR has published more than 69 scientific papers and reviews, 2 books, and 3 book chapters on various aspects of food science, the food industry, food packaging, spectroscopy, chemometrics, and Food Industry 4.0.
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