Robotics in Meat, Fish and Poultry Processing

  • K. Khodabandehloo

Table of contents

  1. Front Matter
    Pages i-xii
  2. K. Khodabandehloo, P. T. Clarke
    Pages 1-25
  3. H. Arnarson, K. Khodabandehloo
    Pages 26-47
  4. W. D. R. Daley, J. C. Wyvill, J. C. Thompson, W. D. Holcombe, G. V. McMurray
    Pages 48-69
  5. K. Khodabandehloo
    Pages 70-97
  6. G. Purnell, N. A. Maddock, K. Khodabandehloo
    Pages 98-114
  7. S. E. Sørensen, N. M. Jensen, W. K. Jensen
    Pages 115-147
  8. P. B. Newman
    Pages 148-174
  9. S. E. Sørensen
    Pages 175-191
  10. Back Matter
    Pages 213-214

About this book


The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to the specific needs of the food production environment. Clearly the poten­ tial is high. This book aims to provide the reader with the state of robotic technology currently under development. For the first time a series of chapters, written by leading international authors, brings together a range of topics in robotics as applicable to meat, fish and poultry processing. The contents will interest researchers, managers, manufacturing engin­ eers, consultants and students. Manufacturers and suppliers of robotic technology or food machinery are strongly recommended to examine the content and exploit the potential benefits described. The co-operation and indeed the full active involvement of research establishments, manufac­ turers and food producers in teams, is essential in order to achieve the maximum use of robotics.


environment food processing robot robotics

Editors and affiliations

  • K. Khodabandehloo
    • 1
  1. 1.University of BristolUK

Bibliographic information