Seafood 4.0 Digital, Physical, and Biological Innovations from Sea to Table

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.

Jørgen Lerfall is a Professor in Food Science at the Department of Biotechnology and Food Science, NTNU, Norway. Prof. Lerfall's research activities mainly follow the seafood value chain from the sea (aquaculture or capturing) through primary and secondary processing to the consumer's table. Prof. Lerfall is the head of the Food Science Division at IBT, NTNU, covering multiple food science areas, emphasizing seafood quality and safety. His group has expertise in seafood processing, sensory and consumer science. His laboratory is also the Norwegian node in the ESFRI project METROFOOD – Infrastructure for promoting metrology in food and nutrition.