# Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability
###### Abstract  
With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTS and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)--environmental dimension; (So)--social dimension and (Ec)--economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN). n _Applied sciences_  
1 Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;  
[EMAIL_ADDRESS]  
2 Faculty of Agriculture, University of Belgrade, 11080 Zemun, Serbia; [EMAIL_ADDRESS]  
3 Faculty of Electrical Engineering and Computing, University of Zagreb, Unska 3, 10000 Zagreb, Croatia;  
[EMAIL_ADDRESS]  
4 Green Extraction Team, INRAE, Avignon University, 84029 Avignon, France; [EMAIL_ADDRESS]  
4 Green Extraction Team, INRAE, Avignon University, 84029 Avignon, France; farid. can be considered as promising for the present and future development of sustainable food applications. Scale-up principle of each technology is not the same, and progress made on the research and the results obtained for their industrial implementation differ from one technology to another. There are very few research papers that are dealing with comparison of sustainable parameters of nonthermal technologies, making a direct comparison with NTPs difficult [1; 2; 3; 4; 5]. The main inefficiencies within the food processing sector are food losses-wastes (by-products). Food processing technologies can contribute to reducing such inefficiencies by application of smart sensors for monitoring quality control over the entire supply chain. Waste management and control of machines, as well as interconnection in the processing plant, can be overcome by generating big data to optimize the system. With the introduction of Industry 4.0, smart factories, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, we have a new era of Internet of nonthermal food processing technologies (IoNTP): Food Industry 4.0 and sustainability. Researchers and topics on nonthermal processing are mainly in lab-scale and proper scale up have been made for HPP and PEFs. There are many advantages where those technologies have proven to be more efficient compared to thermal one in terms of preservation [3].