Digital Transformation and Green Technology Innovation in Food Production

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 3923

Special Issue Editors


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Guest Editor
Faculty of Food Technology & Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food science and technology; food processing and engineering; food preservation; food chemistry; green technology; functional foods; 3D printing; industry 4.0
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: precision agriculture; GPS in agriculture; GIS in agriculture

Special Issue Information

Dear colleagues,

Digital transformations and innovations in green technologies are revolutionizing food production and ensuring efficiency, sustainability and improved outcomes in the industry. The digitalization of all areas of society is one of the priorities that both agricultures are pursuing with the concept of precise, intelligent and digital farming (Farming 4.0) and processing to ensure quality standards (Food Quality 4.0) that are sustainable, higher-yielding, economically acceptable and minimal negative impact on the environment. To realize the concept of green and digital transformation in food production, nine principles of Industry 4.0 are applied, such as additive production technology or three-dimensional printing (3DP), horizontal and vertical integration, virtualization, real-time data analytics, modularity, data transparency, decentralization, cyber–physical systems, interconnected systems and building customer awareness. In the future, it will inevitably be important to educate consumers about the benefits of digital transformation and green technology in food production to increase demand and promote confidence in new agricultural practices. Overall, digital transformation and green technology hold immense potential to address the challenges of feeding a growing global population while minimizing the impact on the environment and ensuring food security for future generations.

The scopes of the Special Issue include, but are not limited to, the following:

  • The integration of digital technologies in manufacturing and production processes;
  • Development and implementation of sustainable and environmentally friendly food production technologies;
  • Innovative methods for enhancing efficiency, productivity, sustainability and traceability;
  • Food and climate change;
  • Additive manufacturing (3D printing) for customized food production;
  • Sustainable management of food waste;
  • Biodegradable and sustainable packaging;
  • Data collection and analysis for decision support in food production;
  • Smart agriculture techniques.

Dr. Danijela Bursać Kovačević
Dr. Marko M. Kostić
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • industry 4.0
  • green technology
  • sustainability
  • digitalization
  • food processing
  • waste reduction
  • circular economy
  • smart technologies
  • 3D printing

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Published Papers (3 papers)

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Research

20 pages, 4922 KiB  
Article
Advanced Photocatalytic Degradation of Organic Pollutants Using Green Tea-Based ZnO Nanomaterials Under Simulated Solar Irradiation in Agri-Food Wastewater
by Szabolcs Bognár, Dušica Jovanović, Vesna Despotović, Sandra Jakšić, Sanja Panić, Marija Milanović, Nina Finčur, Predrag Putnik and Daniela Šojić Merkulov
Foods 2025, 14(4), 622; https://doi.org/10.3390/foods14040622 - 13 Feb 2025
Viewed by 948
Abstract
The increasing presence of various organics poses significant threats to aquatic ecosystems and living organisms. Conventional water treatment methods are often insufficient, necessitating the development of powerful and sustainable alternatives. This study addresses this challenge by exploring the synthesis of ZnO nanoparticles using [...] Read more.
The increasing presence of various organics poses significant threats to aquatic ecosystems and living organisms. Conventional water treatment methods are often insufficient, necessitating the development of powerful and sustainable alternatives. This study addresses this challenge by exploring the synthesis of ZnO nanoparticles using green tea leaves extract—an eco-friendly approach—for the sunlight-activated removal of organics in agri-food wastewater. The research examined different conditions for the removal of clomazone (CLO), tembotrione (TEM), ciprofloxacin (CIP), and zearalenone (ZEA). Nitrate-derived ZnO synthesized in a water medium (N-gZnOw) exhibited the highest photocatalytic activity, removing 98.2, 95.8, 96.2, and 96.6% of CLO, TEM, CIP, and ZEA. Characterization techniques (XRD, Raman spectroscopy, SEM, zeta potential measurements, UV–visible spectroscopy) confirmed the synthesis of N-gZnOw, with an average particle size of 14.9 nm, an isoelectric point of 9.9, and a band gap energy of 2.92 eV. Photocatalytic experiments identified 0.5 mg/cm3 as an optimal catalyst loading, while a higher initial pollutant concentration reduced degradation efficiency. LC-ESI-MS/MS measurements confirmed the efficient pollutant degradation and the formation of degradation intermediates. Hence, this study demonstrates that green tea extract-synthesized ZnO nanoparticles offer a promising, sustainable solution for removing herbicides, pharmaceuticals, and mycotoxins from wastewater, paving the way for eco-friendly water purification technologies. Full article
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18 pages, 914 KiB  
Article
Optimization of Bioactive Compound Extraction from Iranian Brown Macroalgae Nizimuddinia zanardini with Ultrasound and Microwave Methods Using Fuzzy Logic
by Atefe Taherkhani, Akram Sharifi and Mohamed Koubaa
Foods 2024, 13(23), 3837; https://doi.org/10.3390/foods13233837 - 28 Nov 2024
Viewed by 861
Abstract
In this study, three extraction methods of bioactive compounds from the brown algae Nizimuddinia zanardini were ranked using the fuzzy weighting system in two stages, ranking between different conditions and choosing the optimal conditions for each extraction method separately. The inputs included extraction [...] Read more.
In this study, three extraction methods of bioactive compounds from the brown algae Nizimuddinia zanardini were ranked using the fuzzy weighting system in two stages, ranking between different conditions and choosing the optimal conditions for each extraction method separately. The inputs included extraction yield (EY), antioxidant activity (DPPH), total flavonoid content (TFC), total phenolic content (TPC), total phlorotannin content (TPhC), time, temperature, power, and cost. The top ranks of the first phase output included: Maceration Extraction (ME) with a score of 52.67, Ultrasound-Assisted Extraction (UAE) with a score of 54.31, and Microwave-Assisted Extraction (MAE) with a score of 73.09. The results of the second stage indicated that the lowest and highest extraction yields were obtained using UAE and MAE, respectively. The TFC in the UAE was determined as 103.29 mg QE (Quercetin Equivalent)/g as the lowest value and, in the ME, 140.95 mg QE/g was the highest value. The highest and lowest TPC and TPhC were observed with MAE and UAE, respectively. DPPH decreased in UAE, MAE, and ME, respectively. According to the fuzzy weighted results and considering the purpose of extraction, MAE can be introduced as the optimal method for extracting bioactive compounds from N. zanardini. The findings on extraction methods underscore the potential to reduce costs and improve the yields of bioactive compounds, such as antioxidants and polyphenols, thereby enhancing the economic viability of functional foods and nutraceuticals. Full article
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18 pages, 16177 KiB  
Article
A Simulation-Based Approach for Evaluating the Effectiveness of Robotic Automation Systems in HMR Product Loading
by Seunghoon Baek, Seung Eel Oh, Seung Hyun Lee and Ki Hyun Kwon
Foods 2024, 13(19), 3121; https://doi.org/10.3390/foods13193121 - 30 Sep 2024
Cited by 1 | Viewed by 1297
Abstract
The food industry has tried to enhance production processes in response to the increasing demand for safe, high-quality Home Meal Replacement (HMR) products. While robotic automation systems are recognized for their potential to improve efficiency, their high costs and risks make them less [...] Read more.
The food industry has tried to enhance production processes in response to the increasing demand for safe, high-quality Home Meal Replacement (HMR) products. While robotic automation systems are recognized for their potential to improve efficiency, their high costs and risks make them less accessible to small and medium-sized enterprises (SMEs). This study presents a simulation-based approach to evaluating the feasibility and impact of robotic automation on HMR production, focusing on two distinct production cases. By modeling large-scale and order-based production cases using simulation software, the study identified key bottlenecks, worker utilization, and throughput improvements. It demonstrated that robotic automation increased throughput by 31.2% in large-scale production (Case A) and 12.0% in order-based production (Case B). The actual implementation showed results that closely matched the simulation, validating the approach. Moreover, the study confirmed that a single worker could operate the robotic system effectively, highlighting the practicality of robotics for SMEs. This research provides critical insights into integrating robotics to enhance productivity, reduce labor dependency, and facilitate digital transformation in food manufacturing. Full article
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