为综合食品系统释放农业食品链数字化的潜力。

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI:10.1146/annurev-food-012422-024649

Christian Krupitzer, Anthony Stein

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引用次数: 0

摘要

数字化以工业4.0和工业物联网等新概念改变了许多行业，尤其是制造业。然而，信息技术也有潜力整合和连接供应链中的各个步骤。对于食品行业来说，情况是矛盾的：它有很高的自动化水平，但数字化的潜力到目前为止还没有得到利用。在这篇综述中，我们讨论了信息技术的当前趋势，这些趋势有可能将食品行业转变为一个综合的食品系统。我们展示了这种数字化转型如何整合农业食品链中的各种活动，并支持整合食品系统的理念。基于未来的用例，我们得出了数字化的潜力，以应对食品行业的未来挑战，并提出了研究议程。《食品科学与技术年度评论》第15卷预计最终在线出版日期为2024年4月。请参阅http://www.annualreviews.org/page/journal/pubdates用于修订估算。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Unleashing the Potential of Digitalization in the Agri-Food Chain for Integrated Food Systems.

Digitalization transforms many industries, especially manufacturing, with new concepts such as Industry 4.0 and the Industrial Internet of Things. However, information technology also has the potential to integrate and connect the various steps in the supply chain. For the food industry, the situation is ambivalent: It has a high level of automatization, but the potential of digitalization is so far not used today. In this review, we discuss current trends in information technology that have the potential to transform the food industry into an integrated food system. We show how this digital transformation can integrate various activities within the agri-food chain and support the idea of integrated food systems. Based on a future-use case, we derive the potential of digitalization to tackle future challenges in the food industry and present a research agenda.

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.