Ecosystem and infrastructure of smart food production

The book examines modern approaches to the development of the ecosystem and infrastructure of smart confectionery production based on digital technologies, artificial intelligence, artificial neural networks, and TRIZ principles. Particular attention is given to the creation of compositional and integrative technical solutions aimed at improving production efficiency, developing innovative confectionery products, and enhancing methods of design, patent protection, and commercialization. The book also discusses industrial design criteria, systematic search methods for technical solutions, the application of composite materials, and new approaches to evaluating product durability and reliability in rapidly evolving markets.
Special attention is devoted to the design of devices for dynamic mixing, homogenization, and encapsulation of liquid components, as well as to digital modeling and testing methods for innovative technologies. The book presents the principles and applications of electromagnetic resonance sensors for monitoring technological processes and biochemical parameters, including prospects for the non-contact monitoring of blood composition and other physiological indicators. It is demonstrated that the integration of intelligent manufacturing systems, advanced sensor technologies, digital engineering tools, and innovative materials provides the foundation for a new generation of highly efficient, adaptive, and competitive confectionery production systems.