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Marine seaweeds, characterised by high-valued bioactive compounds, are used worldwide for several applications, including human food, animal feed, pharmaceutics and cosmetics, bioplastics, agricultural fertilisers, biofuels, and others. Seaweed production can be carried out through different approaches, from on-land or sea-based cultivation to the harvesting of wild stocks. The latter can be of particular importance in the case of seasonal algal over-proliferations, often caused by eutrophic conditions associated with intensive human industrial activities, and which wreak havoc with ecosystem functioning and hinder economic activities. In Europe, Italy experiences seaweed blooms in several coastal basins, such as the Lagoon of Venice and the Lagoon of Orbetello (Tuscany). Here, the proliferating seaweed represents a disturbance to the natural ecosystem and to local business and touristic activities. These biomasses hold no economic value in the country and are systemically removed and disposed of. Re-purposing the biomass to produce seaweed-derived commercial goods would provide benefits for the environment and local economic activities while promoting a sustainable business within a Circular Economy framework and contribute to the UN Sustainable Development Goals number 12 (‘Responsible consumption and production’), and number 14 (‘Life under water’), among others.

Purpose: Consumer acceptance is considered the most important factor in functional food success and is given top priority in new product development. This study focussed on finding factors that influence consumer perceptions about active food and the pattern of active food consumption. This chapter aims to provide a deeper understanding of taste trading based on a consumer decision-making framework.

Research Methodology: Cross-sectional consumer data were collected by floating G-Doc containing the questionnaire which was supposed to be answered by people according to their behaviours, preferences, knowledge regarding functional foods etc. It contained questions about their income, gender, preference towards functional foods, factors affecting decision-making while purchasing functional foods etc.

Results of the Study: The findings suggest that the consumers' attitude towards functional foods was mainly influenced by the quality and suitability of the product. Purchase intent was found based on age, literacy of population, income and health benefits of active foods. Awareness of functional foods and their price significantly affected the purchase of functional foods. Most people were willing to spend more on functional foods in the future regardless of the taste and provided high quality and product suitability.

Globalization has increased the consumer's demand for safe and quality foods. To make food available to consumers from farm to fork, packaging plays a crucial role. The objective of packaging is to shield the foodstuff from degrading and to serve as the medium of communication between the processing industry and the consumers. Conventionally, several materials are used in the packaging such as laminates, plastics, glass, metal, etc., but with the advent of technology, newer and novel smart packaging technologies have entered this field. Smart packaging in the form of active and intelligent packaging not only acts as a barrier to external influences but also prevents internal deterioration. Oxygen scavengers, moisture controllers, antioxidants, CO₂ absorber/emitter, antimicrobial agents, etc., are some of the vital active packaging systems. On the other hand, an intelligent packaging system contains internal or external indicators and sensors that monitor the condition of packed food and gives information about its quality during storage and transportation. It seems that these interventions in packaging have very positive effects on the whole industry, but it is observed that this advancement in the packaging has also raised questions about its disposal. To overcome this issue, industries have started using smart packaging design along with the sustainable packaging trend. Communication with the recycling bodies at the time of development will ensure the smart packaging fit to be recycled. Considering such standards for smart packaging will not only create a healthy bond between industries and consumers but will also help in sustainable development. This chapter mainly focuses on the advancement of the packaging system associated with the agri-food sector. It also discusses how the implementation of these technological advancements will help the industries toward sustainable development.

Mangroves constitute an important ecosystem because of their global extent and high productivity. These plants thrive in the intertidal zones of the tropics and subtropics that are characterized by regular tidal inundation and fluctuating salinity. Mangrove species are well adapted, both morphologically and physiologically, to survive under saline conditions, but in hypersaline environment their growth is reduced. The present chapter is a critical analysis on the impact of salinity on the growth of a common mangrove species (Hertiera fomes). The analysis has been carried out in the framework of Indian Sundarbans, which has contrasting salinity profiles in different segments owing to barrage discharge and siltation phenomena. Analysis of the decadal profile of salinity indicates a gradual lowering in the western Indian Sundarbans due to Farrakka barrage discharge and run-off from catchments. The central sector, however, exhibits a contrasting picture of increment of aquatic salinity through time, mainly due to disconnection of the Bidyadhari River with the Ganga–Bhagrirathi–Hooghly River system (in the western part). This has made the Matla River in the central Indian Sundarbans hypersaline in nature (that used to get water from the Bidyadhari River) finally leading to an insecure ecological condition for the growth and survival of mangroves. The possible remedial measures to combat the situation have also been listed considering the ecological framework of the study zone.

Purpose – In this research, we have prepared activated carbon (AC) from the waste of banana peels (Musa acuminate L.) using potassium hydroxide (KOH) for carbon monoxide (CO) adsorption from motorcycle gas emission.

Design/Methodology/Approach – The activation was conducted using a chemical activator (KOH) at various concentrations of 1, 2, and 3 N for 1, 2, and 3 h, respectively. Characteristics of banana peels AC (BPAC) produced were analyzed using the Fourier-transform infra-red spectroscopy and scanning electron microscopy.

Findings – Results showed that KOH concentration and activation time strongly affected the CO adsorption and opening of the AC surface pore. There was an increase in the CO sorption when the KOH concentration was increased up to 3 N concentration. The highest CO adsorption from the emission occurred at 70.95% under KOH concentration of 3 N during the 3-h preparation.

Research Limitations/Implications – BPAC has been used as an adsorbent for only CO from motorcycle gas emission but not as an adsorbent for HC, NO, NO_x, or H₂S.

Practical Implications – BPAC can be used as the potential adsorbent for the removal of CO from motorcycle gas emission, and it is an environmental friendly, low cost, and easy to make adsorbent.

Originality/Value – In this study, the AC is made from biomass and is used in wastewater treatment, but limited studies are found on the removal of CO from motorcycle gas emission.

Purpose: This chapter aims to examine machine learning (ML) models for predicting credit card fraud (CCF).

Need for the study: With the advance of technology, the world is increasingly relying on credit cards rather than cash in daily life. This creates a slew of new opportunities for fraudulent individuals to abuse these cards. As of December 2020, global card losses reached $28.65billion, up 2.9% from $27.85 billion in 2018, according to the Nilson 2019 research. To safeguard the safety of credit card users, the credit card issuer should include a service that protects customers from potential risks. CCF has become a severe threat as internet buying has grown. To this goal, various studies in the field of automatic and real-time fraud detection are required. Due to their advantageous properties, the most recent ones employ a variety of ML algorithms and techniques to construct a well-fitting model to detect fraudulent transactions. When it comes to recognising credit card risk is huge and high-dimensional data, feature selection (FS) is critical for improving classification accuracy and fraud detection.

Methodology/design/approach: The objectives of this chapter are to construct a new model for credit card fraud detection (CCFD) based on principal component analysis (PCA) for FS and using supervised ML techniques such as K-nearest neighbour (KNN), ridge classifier, gradient boosting, quadratic discriminant analysis, AdaBoost, and random forest for classification of fraudulent and legitimate transactions. When compared to earlier experiments, the suggested approach demonstrates a high capacity for detecting fraudulent transactions. To be more precise, our model’s resilience is constructed by integrating the power of PCA for determining the most useful predictive features. The experimental analysis was performed on German credit card and Taiwan credit card data sets.

Findings: The experimental findings revealed that the KNN achieved an accuracy of 96.29%, recall of 100%, and precision of 96.29%, which is the best performing model on the German data set. While the ridge classifier was the best performing model on Taiwan Credit data with an accuracy of 81.75%, recall of 34.89, and precision of 66.61%.

Practical implications: The poor performance of the models on the Taiwan data revealed that it is an imbalanced credit card data set. The comparison of our proposed models with state-of-the-art credit card ML models showed that our results were competitive.

Considering sustainability and resilience together is crucial in food supply chain (FSC) management, as it ensures a balanced approach that meets environmental, economic and social needs while maintaining the system's capacity to withstand disruptions. Towards this, a multi-objective optimisation model is proposed in this study to create an integrated sustainable and resilient FSC. The proposed model employs four objective functions – each representing a dimension of sustainability and one for resilience and utilises an augmented ϵ-constraint method for solving. The findings highlight the interplay between sustainability aspects and resilience, illustrating that overemphasis on any single dimension can adversely affect others. Further, the proposed model is applied to the case of Indian mango pulp supply chain and several inferences are derived. The proposed model would assist decision-makers in making a well-balanced choice based on sustainability and resilience considerations.

The Internet of Things (IoT) is a cloud system that saves energy by being involved in the decision-making process of machines. By this means, machines create an environment of direct interaction without the need for explicit instructions. In this chapter, answers have been sought to the questions of what kind of research has been done on IoT-based technological devices, and how IoT-based technologies are effective in sustainable food production. The systematic literature review examined the scientific research on IoT and Food in the range of 2010–2022 in Scopus. The general framework of the research has been carried out in the context of 6Ws (who, when, where, what, why, and how), which is one of the systematic literature reviews. The results obtained have been analyzed and interpreted in the MAXQDA 2020 qualitative data analysis program. In the findings obtained, it has been determined that IoT and food have gained importance worldwide, especially in England, India, and China. Furthermore, it has been determined that most of the studies on IoT are based on case studies, and all the articles examined are collected in three main focus points. Subcodes have been created under the main codes ‘Food Supply Chain, Smart and Sustainable Agriculture ve Waste Management’, and problem points have been tried to be customized.

In this chapter, a situation analysis was made on the use of technology in gastronomy, an ever-growing and exciting research area. The use of technology is essential in food production processes as well as in all sectors, and accordingly, the number of research on the subject has increased in recent years. Therefore, in the study, information is also given about trend applications today in addition to the use of technology in gastronomy. It is aimed to present the studies conducted by different disciplines together, to reveal the current situation in the light of the studies carried out on a national and international scale and to support possible future studies.