Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods

Edwin Hlangwani, Wesley Doorsamy

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Citations (Scopus)

Abstract

Although there have been technological advances in the age-old process of fermented food and beverage production, most recently, the advent of the Fourth Industrial Revolution (4IR) has brought about a paradigm shift in this area. Technological advancements in inter alia, data analytics, machine learning, internet-of-things, sensing, and computing lend themselves to novel developments and improvements in the area. These advancements are leading to new innovation and capabilities in the knowledge discovery, engineering, production, quality, and safety aspects of fermented food and beverages. This chapter describes the recent technological advances in fermented food and beverage production and aims to elucidate how applications of data analytics and other 4IR concepts are progressively applied in the field. The details of current developments and future trajectories in knowledge discovery, engineering, production, quality, and safety aspects of fermented foods and beverages are also appraised. This chapter provides researchers with an in-depth understanding of the current and future developments in the fermented food and beverage sector through equipping them with knowledge of the technological state-of-the-art, limitations and challenges, and opportunities.

Original languageEnglish
Title of host publicationIndigenous Fermented Foods for the Tropics
PublisherElsevier
Pages393-408
Number of pages16
ISBN (Electronic)9780323983419
ISBN (Print)9780323985536
DOIs
Publication statusPublished - 1 Jan 2023

Keywords

  • 4IR
  • Fermented foods
  • data analytics
  • food digitization
  • innovation
  • machine learning

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology

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