Preface, xiii Acknowledgments, xvii Part I: Introduction 1 Book overview, 3 1.1 General trends, 4 1.1.1 Population growth, 4 1.1.2 Food quality and safety, 6 1.2 Challenges faced by the food industry, 7 1.2.1 Political, economic, and social influences, 8 1.2.2 Global warming, 9 1.3 Traceability in the food industry, 10 1.4 Structure of this book, 13 References, 15 2 RFID, sensor networks, 17 Summary, 17 2.1 History of RFID and relevant technologies, 17 2.1.1 AIDC technologies, 19 2.1.2 Applications, 22 2.2 Technology overview of RFID, 23 2.2.1 Tags, receivers, and information systems for RFID, 23 2.2.2 RFID tag, 24 2.2.3 RFID receiver and information system, 26 2.3 RFID and sensor networks integration in the food industry, 27 2.3.1 RFID and WSN architectures, 27 2.4 RFID implementation challenges, 37 2.4.1 Ownership transfer issues, 37 2.4.2 Cost issues, 40 2.4.3 Privacy/security issues, 41 2.4.4 Back-end system bottleneck, 42 2.4.5 Risk of obsolescence, 43 2.4.6 Read error, 44 2.4.7 Economic disincentives to sharing item-level information, 45 2.4.8 Recent debates, 46 References, 47 Part II: RFID in food production, the supply chain, retailing, and sustainability 3 RFID in agriculture, 53 Summary, 53 3.1 Agricultural production systems, 56 3.1.1 Crop cultivation system, 56 3.1.2 Livestock production systems, 59 3.1.3 Mixed crop and livestock systems, 61 3.1.4 Productivity and potential constraints, 62 3.2 RFID-enabled sensor network automation in agriculture, 63 3.2.1 Environmental monitoring, 63 3.2.2 Precision agriculture, 67 3.2.3 Machinery management, 74 3.2.4 Facility automation, 79 3.2.5 Agricultural traceability, 81 3.3 Standards, challenges, and limitations, 83 3.3.1 Technological implementations, 83 3.3.2 RFID standardization in agriculture, 84 3.3.3 Harsh environment, 85 3.3.4 Read range and accuracy, 85 3.3.5 Data management and information granularity, 86 3.3.6 Cost, 86 3.3.7 Skilled personnel shortage, 87 3.3.8 Integration with chemical sensors, 87 References, 87 4 RFID and sensor network in food processing, 93 Summary, 93 4.1 Automated food-processing technologies, 95 4.1.1 Process control systems and structure, 96 4.1.2 Food-processing stages, 98 4.2 RFID and sensor network automation in food processing, 101 4.2.1 Sensor networks in food processing control, 101 4.2.2 Automation in food processing, 106 4.2.3 Accurate and fuzzy controls, 108 4.3 Case study, 110 4.3.1 Wine bottle traceability at Chateau Louis, 110 References, 111 5 RFID in food supply-chain management, 113 Summary, 113 5.1 RFID and the food supply chain, 114 5.1.1 Globalization of the food supply chain, 114 5.1.2 Contamination incidents, 115 5.1.3 Government regulations, 115 5.1.4 RFID as an indispensable solution, 116 5.1.5 RFID Advantages in the food supply chain, 118 5.2 Food supply chain traceability, 120 5.2.1 Related literature, 121 5.2.2 Examples of traceability, 122 5.2.3 Modeling traceability in the food chain, 124 5.2.4 Intelligent transition model of physical traceability, 125 5.2.5 Data analysis: An example of Bayesian network, 126 5.3 Global food supply chain e-collaboration, 129 5.3.1 EDI in the food industry, 130 5.3.2 RFID’s impact on EDI in the food industry, 132 5.4 Cold-chain logistics with RFID, 133 5.5 Third-party certification (TPC), 135 5.6 Case studies, 141 5.6.1 Nut farming with RFID, 141 5.6.2 RFID for the best tasting beer, 143 5.6.3 RFID in the seafood supply chain, 145 References, 145 6 RFID in food retailing, 149 Summary, 149 6.1 Internationalized food marketing and retailing, 149 6.1.1 The international food retailing trend, 150 6.1.2 Structure of growth, 151 6.1.3 International food retailing in the 2000s, 152 6.1.4 The role of information technologies in global food retailing, 153 6.2 Dynamic food retailing management with RFID, 153 6.2.1 Dynamic item-level pricing framework, 154 6.2.2 Retailing with dynamic item-level pricing, 154 6.2.3 Dynamic pricing, 157 6.2.4 Knowledge-based system performance evaluation, 163 6.3 Multiple-channel retailing of food products, 170 6.3.1 Multiple-channel framework, 170 6.3.2 Consumer preference and consumer-targeted marketing, 173 6.3.3 Recommender systems, 174 6.3.4 Strategic implications, 176 6.4 Food retail inventory management, 182 6.4.1 Shelf life, 182 6.4.2 Perishable food item inventory management, 187 6.4.3 Number of facings, 189 6.5 Loyalty program and customer-relationship management with RFID, 193 6.5.1 Consumer preference mining framework with RFID, 193 6.5.2 Customer service optimization with consumer preference measurement, 198 6.5.3 Functional Analysis with Item-Level Identification, 199 6.5.4 Managerial insights, 203 References, 205 7 Sustainability and green food supply chain, 211 Summary, 211 7.1 CF and LCA, 213 7.2 Challenges associated with CF for food items, 215 7.3 Local food and the food miles concept, 217 7.4 CO2e labels, 219 7.5 Practicality of carbon footprint measurement and credit assignments, 220 7.6 RFID use in carbon label information generation, 221 7.7 Reducing emissions through supply-chain efficiency, 222 References, 223 8 Perishable food and cold-chain management, 227 Summary, 227 8.1 Cold-chain management, 227 8.2 Traceability in cold chains, 229 8.3 Contamination, ePedigree, supply-chain visibility, 231 8.4 Food safety and traceability, 234 8.5 RFID for traceability in cold chains, 235 8.6 Case studies, 239 8.6.1 Milk logistics to discover RFID, 239 8.6.2 RFID Solution, 240 8.6.3 Process and Communication Transparency, 241 References, 241 Part III: Food quality, safety, policy, and future 9 REID for food quality, safety, and security, 245 Summary, 245 9.1 Food quality and safety, 245 9.2 Biosensors for foodborne pathogens, 248 9.3 Food spoilage and foodborne illness, 250 9.3.1 Food spoilage and biological factors, 250 9.3.2 Food spoilage and chemical factors, 251 9.3.3 Food spoilage and physical factors, 251 9.4 Prevention and retardation of food spoilage, 252 9.4.1 Food handling and processing, 253 9.4.2 Food preservation, 254 9.4.3 Food processing equipment, 254 9.4.4 Food packaging and storage, 255 9.4.5 Sources of information, 258 9.5 Microbial detection, GIS, sensor networks, 259 9.5.1 Microbiological detectors for food safety applications, 259 9.5.2 Surveillance with weather-based GIS, 261 9.5.3 Sensor network-enabled automated surveillance, 262 9.6 Case study: RFID helps ensure safety in meat processing, 263 References, 264 10 Big data in the food industry, 267 Summary, 267 10.1 What are big data?, 268 10.1.1 Big data – variety, 269 10.1.2 Big data – velocity, 269 10.1.3 Big data – volume, 270 10.1.4 Challenges, 270 10.1.5 Benefits and practices, 270 10.2 Data analytics, 271 10.2.1 Algorithms and models, 271 10.2.2 Bias-variance, 272 10.2.3 Preprocessing data, 273 10.3 Big data in the food industry, 276 10.3.1 Recipes, restaurants, 276 10.3.2 Help feed nine billion people by 2050, 277 10.4 Big data and the food supply chain, 278 10.4.1 Food supply chain visibility, 279 10.4.2 Intelligent food supply chain, 279 10.4.3 Risk management, 280 10.4.4 Price optimization, perishable inventory management, 281 10.4.5 Barriers, 283 References, 283 11 Food policy and regulations with information technology, 285 Summary, 285 11.1 The role of RFID and sensor networks in food-safety certification, 285 11.1.1 A general perspective on food-chain criticalities, 286 11.1.2 Primary and secondary sources of contamination, 287 11.1.3 Cost constraints of RFID implementation, 288 11.2 The role of RFID and sensor networks in good manufacturing practice compliance, 289 11.2.1 Buildings/facilities and equipment, 290 11.2.2 Personnel and quality assurance, 292 11.2.3 Processes, 294 11.2.4 Products, 295 11.2.5 Role and constraints of RFID in GMP compliance, 296 Index, 299