AISAC Project

ICT and Industry 4.0 Technologies for the Analysis and Engineering of Complex Food Systems for the Production of High-Value Local Artisan Breads

AISAC applies Industry 4.0 technologies to the analysis and reengineering of complex food systems, with the aim of innovating the production of high-value local artisan breads, such as pane carasau and pane guttiau. The project seeks to merge traditional Sardinian bread-making practices with advanced digital and automation solutions, optimizing production processes, enhancing product quality, and ensuring traceability, sustainability, and competitiveness.

AISAC integrates ICT systems, smart automation, IoT-based sensor networks, and data-driven production modelling. The developed infrastructure will enable real-time monitoring of production parameters, dynamic adaptation of production lines, and the implementation of predictive models for continuous process improvement. Pilot tests will be conducted in real industrial baking facilities specializing in traditional products.

Project portal: [to be activated]

Budget: € 15,163,080.62
Funding: Italian Ministry of Enterprises and Made in Italy – Innovation Agreement
Duration: January 2024 – December 2026
Research Area: Industry 4.0, Agri-food, Process Innovation

Principal Investigator: Prof. Alessandro Fanti