Computer-aided Engineering and AI Integration: Pioneering New Frontiers in Food Processing, Quality and Nutrition
The food industry faces significant challenges, including the need for enhanced safety, improved nutritional quality, and sustainable processing practices. The integration of Computer-Aided Engineering (CAE) and Artificial Intelligence (AI) offers transformative solutions to these issues. CAE utilizes computational tools to optimize production processes and improve quality control by simulating operational conditions. Meanwhile, AI enhances food quality assessment through real-time monitoring and predictive analytics, reducing contamination risks. This synergistic integration fosters comprehensive solutions that optimize efficiency and enhance nutritional profiles. By showcasing innovative research and practical applications, this special issue (SI) aims to highlight the potential of CAE and AI to revolutionize food quality and nutrition, contributing to the development of healthier, safer, and more sustainable food systems.
This special issue will cover wide research topics, including, but not limited to the following:
1. Advanced applications of CAE in Food Processing
● CAE as tools to optimize food processing workflows and enhance efficiency and product quality.
● Case studies of food processing successfully implementing CAE technologies.
2. Food intelligent manufacturing
● The digitalization of food design and process optimization
● Intelligent food production control that possesses self-awareness, self-organization, and self-decision-making capabilities.
● Intelligent food manufacturing equipment.
3. Food Quality and Safety Inspection
● AI applications in food quality monitoring and defect detection.
● Deep learning and machine learning strategies to predict food shelf life and freshness.
4. Food Safety and Risk Management
● Applications of computer simulations and AI in food safety risk assessment.
● Enhancing food safety through intelligent monitoring systems.
5. Nutritional Analysis and Personalized Diets
● AI assists in analyzing food composition and providing personalized nutrition recommendations.
● Food nutritional interventions combining big data and AI technologies.
6. Sustainability and Smart Food Packaging and Storage
● AI and CAE in sustainable and precise food packaging and storage.
● Trends towards the smartification of future food packaging and storage.
Guest Editors
Dr. Sylvie Bureau UMR on Safety and Quality of Processed Fruit and Vegetables, Avignon University-INRAE (French National Institute for Agriculture, Food, and Environment), France. Interests: Food Processing and Engineering, Food Analysis; Infrared spectroscopy; Chemometrics | |
Prof. Zhenzhen Xu Institute of Quality Standards and Testing Technology for Agro-Products of Chinese Academy of Agricultural Sciences Interests: Food quality and processing, fruits and vegetables | |
Dr. Weijie Lan College of Food Science and Technology, Nanjing Agricultural University, China Interests: Smart food processing, spectroscopy and imaging techniques, chemometrics | |
Dr. Minwei Xu Department of Plant Sciences, North Dakota State University, USA Interests: Food Processing, Non-destructive inspection, Valorization of Food byproducts | |
Dr. Juan Antonio Fernández Pierna Walloon Agricultural Research Centre (CRA-W), Belgium Interests: Chemometrics, machine learning, artificial intelligence, vibrational spectroscopy | |
Prof. Juan Francisco García Martín Faculty of Chemistry, University of Seville, Spain Interests: Valorization of Food byproducts, Food chemistry, Food processing engineering | |
Deadline
The deadline for manuscript submissions is 30 June 2025, but we can accommodate extensions on a case-by-case basis.
Submission Instructions
Please submit the full manuscript to Food Innovation and Advances via our online submission system and select the topic of this special issue. In case of any queries, please contact Guest Editors directly:
Dr. Sylvie Bureau: sylvie.bureau@inrae.fr
Prof. Zhenzhen Xu: xuzhenzhen@caas.cn
Dr. Weijie Lan: weijie.lan@njau.edu.cn
Dr. Minwei Xu: minwei.xu@ndsu.edu
Dr. Juan Antonio Fernández Pierna: j.fernandez@cra.wallonie.be
Prof. Juan Francisco García Martín: jfgarmar@us.es
During the Tang Dynasty, Yang Guifei was renowned for her fondness for lychees. However, the perishable nature of lychees, which "lose their color in one day, their fragrance in two, and their flavor in three," made it extremely challenging to preserve their freshness even with the swiftest horses and relay stations during long-distance transportation. Nowadays, the advent of edible packaging film technology has revolutionized the preservation of fruits and vegetables. This study provides a comprehensive review of the fabrication techniques, properties, and applications of edible films in fruits and vegetables preservation. From solution casting and extrusion to electrospinning and 3D printing, a variety of fabrication methods have enabled the optimization of edible film performance. By incorporating nanoparticles, natural additives, and crosslinking agents, these films have demonstrated significant improvements in mechanical strength, water vapor permeability, antioxidant activity, and antimicrobial properties, offering robust technical support for the preservation of fruits and vegetables. With its environmentally friendly and highly efficient preservation capabilities, edible film technology is paving the way for a new chapter in food preservation.
Food Innovation and Advances 4(1): 43−52 doi: 10.48130/fia-0025-0003
Apples (Malus × domestica Borkh.), a symbol of health and heritage, nourish billions worldwide. Yet their hidden biochemical symphony—shaped by genes and geography—remains a scientific frontier. Leveraging 1H NMR metabolomics, this study deciphers the metabolic fingerprints of 22 apple cultivars across Shanxi Province, China, unearthing striking diversity in sugars, amino acids, and organic acids. ‘Xinhongxing’ dazzles with asparagine-rich profiles, while high-altitude ‘Hongjiangjun’ accumulates malate, a testament to terroir’s invisible hand. Discover how condensed polyphenols dance with asparagine, and quinic acid partners with phenylalanine—correlations rewriting the playbook for quality-driven breeding. Bridging metabolomics with environmental analytics, this work illuminates precision agriculture strategies to tailor apples for global palates.
Food Innovation and Advances 4(1): 116−126 doi: 10.48130/fia-0025-0012
