Internet of Things in the Food Industry

Challenges and Opportunities for the Internet of Food Things
1. Auflage 2024
ISBN: 978-1-032-51260-0
Verlag: Routledge

Buch, Englisch, 256 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 555 g

Reihe: Routledge Studies in Innovation, Organizations and Technology

The food industry is experiencing a digital transformation across the entire supply chain, from farm to fork. This book offers comprehensive insights into the challenges and opportunities faced, specifically examining the application of the Internet of Things.

The authors analyse the benefits and the related threats from the perspective of the participants of the entire supply chain, including consumers. Taking the reader on a journey, this book begins with an analysis of technology use in farming, production, logistics and retailing before delving into the use of digitalization in educating consumers on sustainable consumption practices. The multifaceted analysis of the Internet of Food potential combines science and practice, enriching theoretical analysis with case studies.

This book will be of interest to those researching and studying supply chain management, logistics, innovation and technology management and consumption, with a particular interest in the food industry.

Zielgruppe

Postgraduate

Autoren/Hrsg.

Rogala, Anna

Nestorowicz, Renata

Jerzyk, Ewa

Fachgebiete

• Wirtschaftswissenschaften Volkswirtschaftslehre Volkswirtschaftslehre Allgemein Verhaltensökonomik
• Wirtschaftswissenschaften Volkswirtschaftslehre Internationale Wirtschaft Entwicklungsökonomie & Emerging Markets
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Geowissenschaften Umweltwissenschaften Nachhaltigkeit

Inhaltsverzeichnis

Preface

Anna Rogala, Ewa Jerzyk, Renata Nestorowicz

Part 1. The Internet of Things in the Food Market

- The Characteristics, Architecture and Stakeholders of the IoT Ecosystem

Marcin Plociennik, Raul Palma

- The Concept of the Internet of Food

Michal Gazdecki, Anna Wielicka-Regulska, Elzbieta Gorynska-Goldmann

- Using Internet of Things to Support a Sustainable Food System

Anna Rogala, Ewa Jerzyk, Renata Nestorowicz

Part 2. Implementation of the IoF in the Supply Chain

2.1. Smart Farming

Michal Gazdecki, Anna Wielicka-Regulska, Elzbieta Gorynska-Goldmann

2.2. Farming with Use of the IoF

Michal Gazdecki, Elzbieta Gorynska-Goldmann, Anna Wielicka-Regulska

2.3. Smart Food Processing

Joanna Kobus-Cisowska, Monika Przeor

2.4. Utilizing the IoF for Food Processing

Monika Przeor, Joanna Kobus-Cisowska

2.5. Smart Logistics

Filip Nowak, Witold Statkiewicz

2.6. Smart Retailing

Dominika Kaczorowska-Spychalska

Part 3. Consumers’ Approach Towards the IoF Application

3.1. Building Food Awareness

András Fehér, Eniko Kontor

3.2. Enhancing Sustainable Food Consumption by the IoF

Renata Nestorowicz, Anna Rogala, Ewa Jerzyk

3.3. The IoF in Communication Activities

Aleksandra Kaniewska-Seba, Anna Rogala

3.4. Digitalization in the Food Sector and Consumer Protection

Monika Namyslowska

Part 4. Perspectives for the IoF Development

4.1. The Opportunities and Threats for IoF Development

Marcin Plociennik, Raul Palma

4.2. Challenges in Implementing the IoF in the Area of Marketing Activities

Ewa Jerzyk, Renata Nestorowicz, Anna Rogala

4.3. Global Food System Challenges: Can Industry 4.0 Be the Magic Wand?

Bettina von Stamm, Anna Rogala

Über Autor(innen)

Anna Rogala is Assistant Professor at the Department of Marketing Strategies, Poznan University of Economics and Business. Her fields of current research are digitalization in the food and health markets from the perspective of a consumer; shaping sustainable consumption patterns with the new communication technologies; sustainable marketing; food and health literacy as a prerequisite of sustainable consumption behaviours; and behavioural intervention design. She is Head of the research project "Digitization on the food market and shaping consumer attitudes towards sustainable consumption" and Member of the Polish Scientific Society of Marketing and Eurasia Business and Economics Society.

Renata Nestorowicz is Professor at the Department of Marketing Strategies, Poznan University of Economics and Business. She specializes in issues related to the marketing of organic and functional food; information behaviours of consumers; the packaging as a marketing message; and asymmetry of knowledge and information in the food market. She is Member of the research projects: "Digitization on the food market and shaping consumer attitudes towards sustainable consumption" and "New bioactive food with programmed pro-health properties" and Member of the Polish Scientific Society of Marketing and Eurasia Business and Economics Society.

Ewa Jerzyk is Professor at the Department of Marketing Strategies, Poznan University of Economics and Business. Her fields of interest are neuromarketing; food well-being; consumer behaviour (attitudes and predicting behaviour); packaging (labels, claims, multisensory packaging design); and retromarketing. She is Manager of Consumer Neuromarketing Research Laboratory, Member of the research project "Digitization on the food market and shaping consumer attitudes towards sustainable consumption" and Member of the Polish Scientific Society of Marketing and Eurasia Business and Economics Society.