Innovative food supply chain through spatial computing technologies: A review

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-28 DOI:10.1111/1541-4337.70055

Peihua Ma, Xiaoxue Jia, Mairui Gao, Zicheng Yi, Shawn Tsai, Yiyang He, Dongyang Zhen, Ryan A. Blaustein, Qin Wang, Cheng-I. Wei, Bei Fan, Fengzhong Wang

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Abstract

The global food supply chain faces significant challenges related to inefficiencies, quality variability, and traceability issues, all of which contribute to food waste and consumer distrust. Spatial computing (SC) technologies, including augmented reality (AR), virtual reality (VR), and digital twins, offer promising solutions by enhancing precision agriculture, logistics, manufacturing, and retail operations. This review explores SC's potential across the entire food supply continuum, emphasizing improvements in resource management, supply chain transparency, and consumer engagement. Despite its promise, the widespread adoption of SC is limited by technical challenges and a lack of standardized protocols. The findings suggest that while SC has the potential to revolutionize the food supply chain by improving sustainability, efficiency, and safety, further interdisciplinary research and collaboration are essential to fully unlock its capabilities.

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基于空间计算技术的创新食品供应链研究进展

全球食品供应链面临着与效率低下、质量可变性和可追溯性问题相关的重大挑战，所有这些都导致了食物浪费和消费者的不信任。包括增强现实（AR）、虚拟现实（VR）、数字孪生（digital twins）在内的空间计算（SC）技术通过提高精准农业、物流、制造、零售业务，提供了有前景的解决方案。这篇综述探讨了供应链在整个食品供应连续体中的潜力，强调了资源管理、供应链透明度和消费者参与方面的改进。尽管有其前景，但SC的广泛采用受到技术挑战和缺乏标准化协议的限制。研究结果表明，虽然SC有潜力通过提高可持续性、效率和安全性来彻底改变食品供应链，但要充分发挥其能力，进一步的跨学科研究和合作至关重要。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.