Review of The Application of Digital Transformation in Food Industry

Authors

  • Galih Nugroho Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
  • Felicia Tedjakusuma Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
  • Diana Lo Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
  • Andreas Romulo Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
  • Dimas Hanung Pamungkas PT Nutrifood Indonesia, Jakarta, 13920, Indonesia
  • Sigit Aditya Kinardi PT Nutrifood Indonesia, Jakarta, 13920, Indonesia

DOI:

https://doi.org/10.59796/jcst.V13N3.2023.1285

Keywords:

Artificial intelligence, block chain, food industry, machine learning, internet of things

Abstract

In recent years, food companies have been facing various challenges related to fluctuating demand and constantly evolving customer and supplier requirements. These challenges have made it necessary for food companies to adapt to new technological advancements and implement new solutions to optimize their manufacturing systems. One such solution is digital transformation, which is a suite of technologies aimed at creating smart ecosystems that can transform industrial processes. Digital transformations are designed to exploit the potential of rapidly advancing information and communication technology (ICT) in the food industry. These include digital tools such as machine learning, artificial intelligence, blockchain, and IoT or the Internet of Things. These technologies have several applications in the food industry, ranging from food supply chain management to food safety, production, and consumption.

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Published

2023-08-30

How to Cite

Nugroho, G., Tedjakusuma, F., Lo, D., Romulo, A., Pamungkas, D. H., & Kinardi, S. A. (2023). Review of The Application of Digital Transformation in Food Industry. Journal of Current Science and Technology, 13(3), 774–790. https://doi.org/10.59796/jcst.V13N3.2023.1285