Challenges and opportunities of the fourth revolution: a brief insight into the future of food. Issue 10 (31st March 2022)

• Record Type: Journal Article
• Authors: Chapman, James; Power, Aoife; Netzel, Michael E.; Sultanbawa, Yasmina; Smyth, Heather E.; Truong, Vic Khanh; Cozzolino, Daniel
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 10(2022)
• Page Start: 2845
• Page End: 2853
• Publication Date: 2022-03-31
• Subjects: Big data -- digital food -- food -- food security -- food value chain -- fourth revolution; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1863328
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: By 2050, the global population is projected to be in excess of nine billion people. This will result in an increased burden and stress on the food production systems, particularly in adjustments to several stages of the value chain that will require improvements and/or modifications in their effectiveness such as reducing waste, adapting to climate change, food security, and health. Disruptions such as digital agriculture, digital food, food agility, big data, have been utilized to characterize the changes in the way agro-food systems evolve and function, as well as in the approach they have been analyzed, measured, and monitored. It has been long recognized that the food industry is considered as a data driven enterprise. These characteristics are very important as the food industry becomes global and sustainable. The food industry is currently undergoing significant changes, and with this, challenges are occurring. These challenges are brought about from the food chains, climate changes, and the ability to be resilient in the production of food. Furthermore, health and cultural changes to food are occurring, where the diseases of obesity, diabetes, and aging in the population will continue to change the consumer's patterns and choices; whereby the consumer will be persuaded to choose and eat healthy and more nutritious foods. Indeed, the cultural awareness and social innovation to prevent food waste and therefore improve food security and sustainability will also prove to further complexities. This short review will briefly discuss some of the forefront issues in food value chains with a focus on using technology.