As the global population continues to grow, the depletion of Earth's resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and methods to reduce food loss, enhance production, identify alternative ingredients, and digitize the food system. It explores topics like the circular economy, cellular agriculture, artificial intelligence in food production, and novel sources of ingredients like microalgae and insects.
Engineers play a pivotal role in translating ideas into tangible products and services that enhance human lives. Innovations in Engineering and Food Science is a comprehensive guide that explores the latest advancements, technologies, challenges, and solutions in the domains of engineering and food science. This book delves into the integration of cutting-edge technologies such as Artificial Intelligence (AI), Blockchain, Internet of Things (IoT), Quantum Computing, and Virtual and Augmented Reality, showcasing their potential to revolutionize the engineering landscape.
With a focus on emerging technologies and practical solutions, Innovations in Engineering and Food Science serves as a valuable resource for researchers, students, academicians, and professionals in these fields. It provides a platform for expanding theoretical knowledge and offers insights into the applicability of various methods. This book empowers readers to adopt and test the proposed approaches in their own research, ultimately fostering advancements and contributing to the progress of engineering and food science. Featuring contributions from experts in the field, this edited volume covers a wide range of topics, including soft computing, image processing, sensors, smart cities, unmanned aerial vehicles, cybersecurity, cloud computing, nanotechnology in food safety, and innovative approaches for sustainable food production.