Academics at the Strathclyde University have been announced as partners in the four year Internet of Food and Farm (IoF2020) project, co-funded by the European Union through Horizon 2020.
The €30m project aims to encourage large-scale take-up of IoT technologies, which have the potential to help the European farming and food sector through real-time monitoring, better decision making and improved operations management.
Comprising 19 trials throughout Europe, the project will explore five agri-food areas; arable farming, dairy, meat, vegetables and fruits. Strathclyde is the only UK partner in the 71 member consortium, which has representatives from 16 countries.
Dr Craig Michie and Professor Ivan Andonovic of the university’s Department of Electronic and Electrical Engineering, will advise on how dairy producers can implement IoT technology to maximise the productivity and profitability of their farms.
This will involve trialling technology with farms and evaluating the results, before making recommendations to Horizon 2020 to help shape how they should be implemented within the wider agriculture sector.
Dr Michie said: “From monitoring cattle movement, remotely assessing milk quality or detecting breeding and welfare problems, IoT products for the farming industry have the potential to significantly improve productivity and sustainability, while saving farmers time and money.
“We are delighted to be collaborating with leading research universities across the world and it’s testament to the work done at the University to be chosen as a partner.”
George Beers, project manager at the Wageningen University & Research and IoF2020 project coordinator, added:: “IoF2020 does not only bring IoT in the food and farm sector, it stands also with the tremendous objective of delivering technologies that fit the needs of the entire value chain and the end-users, more particularly, and strengthen them for the challenges ahead.
“Together with our 70 partners we believe IoF2020 has the potential to bring a paradigm shift in the way food is produced in Europe, from the fields to the plates, and will contribute to reinforce European competitiveness and excellence in this area.”