Abstract

Disruption technologies have been referred to as revolutionary that cause

game-changing shifts in established market structures, companies, and
institutions. Forecasting what constitutes a disruptive technology for the
agri-food industry is complicated as the impact is more likely to be
measured from a retrospective downstream reflective process. DTs can
substantially cause localized change within a market or industry (i.e.,
first-order disruption) and cause ground-breaking changes across many
cross-cutting domains (i.e., second-order disruption) over short or more
extended time periods that substantially influence societal norms.
Modern-day and future food disruption will be influenced by growing
demand to produce more safe nutritious food to meet increasing
populations that will respond to dynamic changes in eating habits,
personalized nutrition, and consumer attitudes toward alternative protein
sources and climate change. Exploiting advances in information
communications technology and advanced manufacturing (such as the
Internet of Things, big data, blockchain, artificial intelligence, robotics,
augment and virtual reality, 3D printing) will inform creative disruption
such as security, packaging, and enhanced online delivery in the food
supply chain that is comprehensively addressed throughout this book. A
review of the recent 43 projects funded by the Irish government under
Science Foundation Ireland’s Disruptive Technology initiative highlighted
trends in the innovation ecosystem and the potential for both cross-
cutting and future food disruption with global outreach and orientation.
This chapter introduces the best knowledge as to how to potentially meet
these needs that will also influence education and workforce training.

Abstract
This chapter introduces the key elements in functional food innovations
using food processing by-products and emerging ingredients. The role of
carbohydrates, proteins, lipids, bioactive compounds, and minerals will be
discussed in the point of view of innovative technologies, new ingredients,
and the challenges in functional food development. The fortification of
food products with functional ingredients to enhance its organoleptic
properties, physicochemical properties, preservation, and morphological
properties will be discussed. The valorization of food processing by-
products provides functional macro- and micronutrients in a cost-efficient
way. Also, emerging ingredients from various sources, including algae,
insects, and hemp, provide a tremendous contribution to functional food
development.

Abstract
Over the past few years, there has been growing research interest in the
Internet of Things. Both academics and industrialists have developed and
deployed IoT-based applications for transparency and efficiency within
the food sector. Some of the IoT applications that have been successfully
implemented are related to tracking, tracing, and monitoring food
products and other resources, which contributed to improved efficiency,
as well as better traceability. This chapter focuses on the utilization of IoT
technologies in the food supply chain, specifically postfarm gate, until
food reaches the retailer’s shelves. It presents IoT applications that have
been successfully developed and deployed in FSCs, the pros and cons of
IoT implementation, and finally, it describes future trends such as
elements of Industry 4.0, blockchain, intelligent packaging, and artificial
intelligence.

escription
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications,
Second Edition provides information on safe and economical strategies for the recapture of
value compounds from food wastes while also exploring their re-utilization in fortifying
foods and as ingredients in commercial products. Sections discuss the exploration of
management options, different sources, the Universal Recovery Strategy, conventional and
emerging technologies, and commercialization issues that target applications of recovered
compounds in the food and cosmetics industries. This book is a valuable resource for food
scientists, technologists, engineers, chemists, product developers, researchers, academics
and professionals working in the food industry.

Key Features
 Covers food waste management within the food industry by developing recovery
strategies
 Provides coverage of processing technologies and industrial techniques for the recovery of
valuable compounds from food processing by-products
 Explores the different applications of compounds recovered from food processing using
three approaches: targeting by-products, targeting ingredients, and targeting bioactive
applications