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New developments of Food and Food 4.0

We are delighted to welcome you to Food 4.0 Special Session in ICIN4.0-SS2020 Conference.

Agriculture, Food and Horticulture are key sectors throughout in wold, accounting for a substantial share of the region’s and employing an important part of the workforce. With the increasing populations, climate change, rising level of urbanisation and workforce challenges due to rural depopulation in most of the countries, there is an urgent need for innovative solutions for the food manufacturing.

 ImproveFood Manufacturing , Industry 4.0, the current trend of automation and data exchange in manufacturing technologies, is creating numerous opportunities for food and drinks firms to digitise their supply and demand systems, thereby reducing waste and maximising profitability.d innovation, leadership, entrepreneurship and talent for the food sector are fundamental to the countriy’s economic success, not only today but in the very different future.

Food Economy is the entire network of scientific innovators, producers, distributors, consumers, and disposers of food and drink. It stretches from the lab to landfill. 

 

The next food revolution is under way.

1. Food 1.0 was simple cultivation;

2. Food 2.0 was built on mechanisation and manufacturing;

3. Food 3.0 was the product of advanced technology, processing and genetics.

4. In Food 4.0, nine billion people around the world must be fed safely, sustainably, affordably and securely. And consumption is changing. As populations become wealthier, there is strong evidence that they call for a more meat and protein-intensive diet, with all that implies for food production and the consumption of scarce resources.

The Food 4.0 revolution is likely to be knowledge-intensive, collaborative and integrative. It may be built on big data, nano-technologies, genomics, and communications technologies. Or it may be the product of renewables, ecological policies, better consumer education and environmental literacy.

In all likelihood, it will be birthed by all of these. However it emerges, the countries’s food sector wants to be a leader in this new world. To lead, firms must benefit from highly talented graduates as well as world class science and inventiveness.

The Food Sector must pull more of this excellence in inventiveness through into innovation if it is to prosper in Food 4.0, and food companies must attract talented graduates into the whole supply chain. They need high quality engineers and marketers to work alongside farmers and horticulturists. These pressing business needs must be integrated into and supported by long-term industrial strategies from government.

 

Food 4.0 was supported by a steering group of senior figures from across the industry, civil service and the academy.

Members of the Food Economy Task Force Steering Group, Supporting these were working groups on talent and skills, science and translation and land use. Members of the Food Economy Task Force Steering Group was following extensive research and consultation the Task Force has come to ten conclusions and made six recommendations.

 


Two thema will be covered in this session.

 

Thema 1: New developments of Food, Industry 4.0 with Food Manufacturing

Thema 2: Food 4.0 Processes and new researches

 

 Key Topics in Special Session

Authors are invited to submit papers that fall into the area of food and food 4.0 . The topics of interest include but are not limited to the following:

• New developments of Food Chemistry and Technology
• New developments of Food Microbiology and Biotechnology
• New developments of Food Safety and Security
• New developments of Food and Health 
• New developments of Food and Gastronomy
• New developments of Functional Foods
• New developments of Food and Sustainability
• Food Law and Legislation in Industry 4.0 
• Food Economy in Industry 4.0
• Food Ethics in Industry 4.0
• New developments of Food Loss and Food Waste 

•Industry 4.0 Proseses in Food Manufacturing

• Food 4.0 Proseses and Researches

You can join on the special session with Turkish and English proceedings covering the above tğpics. 

 

AIMS:

• Scientists and experts in Food sciences (regardless of being applied to 4.0 concept) will be to present current researches and original research results, to share experiences and to exchange ideas about transferring theoretical concepts into real life with professionals in new emerging fields of Industry 4.0 in this unique platform.

• Scientists and experts in the area of food sciences and Industry 4.0 will be gathered with the researcher of R&D departments in universities and other industrial enterprises.
• Possible contributions to the 4.0 concept (Industry 4.0 and Food 4.0) from scientists and experts of food science will be discussed.
• Providing a room for scientists, experts and researchers will be to debate about the adaptation of the recent developments and ongoing projects in technologies of Food sciebces to the Industry 4.0, and Food 4.0.

• A great occasion to establish and maintain a professional relationship between plantation and farm managers, industrial manufacturers, scientists and experts to support entrepreneurs and to answer the problems may be encountered in the progress of the transition to 4.0 concept with an expert insight.
• Gathering plantation and farm managers, food manufacturers and representatives of regional Chambers of Commerce .
• Food sector managers, food manufacturers and representatives of regional Chambers of Commerce will be Gathering ve a great opportunity will arise and maintain a professional relationship between food manufacturers, scientists and experts to support entrepreneurs.

 

Full papers in Engineering (Food, Agriculture, electrics-elektroniks etc.) Scopes will be published in Proceedings by Conference Organizing Committee, in JOURNAL OF ENGINEERING RESEARCHES ISSN 2687-3192 series.

Organized by

International
Sciences Academy

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Conference Organizing Committee
icin40-2020@sciencesacademy.org

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