Abdo Hassoun (Ph.D. in Engineering of Biological Functions from the Lille University of Science and Technology, France) is a multidisciplinary scientist with solid experience in various areas related to food science and technology. After completing his Ph.D. in 2016 in France, he moved to Norway and worked as a post-doctoral researcher at the Norwegian Food Research Institute (Nofima) from 2017 until 2020. In 2021, he founded SAFIR; Sustainable AgriFoodtech Innovation & Research, a non-profit research organization that works in collaboration with local and international academic and industrial partners to contribute to addressing food sustainability issues and make food healthier and more affordable. Currently, he is a freelance researcher besides his role as the chief executive officer of SAFIR. He also coordinates projects and develops research in multiple directions including emerging food trends, Industry 4.0 technologies, reduction and valorisation of food loss and food waste, development of new food processing methods and food analytical techniques, among others. Dr. Hassoun has published more than 60 scientific original and review articles as well as several book chapters in international publishers. Dr. AÏT-KADDOUR earned his HDR diploma (Habilitation to supervise PhD student) in 2015 from the university of Clermont-Ferrand and his PhD in food science engineering from the University-Montpellier/SupAgro, France in 2007. He obtained two MSc degrees, one in food science engineering and one in process engineering from the University of Bordeaux (engineering school) in 2023 and the University of Montpellier in 2004, respectively. He held a Postdoctorate position in chemistry at INRAE Reims France (UMR FARE) in 2019. He is currently a Professor at the Food Quality and Business Department at VetAgro Sup National Institute in France. He delivers different lectures in food science, food process, food packaging and food innovation. He also performed different lectures abroad at Padjajaran University in Indonesia, University of Technical Science at Fez (Morocco) and at the Technical Science University of Tashkent in Uzbekistan. He conducted different research in food science, food processing, food technology and packaging. His research activities are conducted on different food matrices i.e. meat, cereal, milk and dairy products, with a high specialization in the last two matrices. He is also specialized in chemometrics, smart sensors and participated to different publications (reviews and book) on Food Industry 4.0. He published more than 69 scientific papers and reviews, 2 books and 3 book chapters on food science, food industry, food packaging, spectroscopy, chemometrics and food industry 4.0.

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• Part I: Industry 4.0 and Unit Operations1. Enabling Technologies of Industry 4.0 in the Food Sector2. Basic Principles of Unit Operations in the Food SectorPart II: Industry 4.0 in Food Preparation: Unit operations for food preparation3. Digital Innovations in Food Preparation Unit Operations4. Human–Machine Cooperation to Enhance Automation in Food PreparationPart III: Industry 4.0 in Food Processing and Transformation: Unit operations for food processing/transformation5. Role of Industry 4.0 Technologies in Unit Operations for Food Size Reduction6. Implications of Industry 4.0 Technologies for Food Unit Operations for Separation7. Use of Industry 4.0 Technologies in Mixing and Other Food Unit OperationsPart IV: Industry 4.0 in Food Preservation and Stabilization: Unit operations for food preservation/stabilization8. Industry 4.0 Technologies Used to Enhance Heating Unit Operations9. Industry 4.0 Technologies Used in Refrigeration/Freezing Unit Operations10. Industry 4.0 Technologies Used in Other Food Preservation TechniquesPart V: Industry 4.0 in Food Packaging and Transportation: Unit operations for food packaging and transportation11. Role of Industry 4.0 Technologies in Designing “Food Packaging 4.0”12. Managing Agri-Food Transport Operations Using Aspects of Industry 4.0